Shells with Salsa Cruda

Ingredients

• 2 teaspoons balsamic vinegar 
• 0.3 teaspoon pepper black
• 0.5 cup basil fresh thinly sliced
• 0.3 cup mint leaves fresh chopped
• 0.5 cup parsley fresh chopped
• 1  garlic clove minced
• 2 tablespoons olive oil extra-virgin
• 2 ounces sharp provolone cheese shredded
• 0.5 cup onion red chopped
• 1 teaspoon salt 
• 8 ounces shell pasta 
• 2 pounds tomatoes seeded chopped

Equipment

• bowl

Directions

1. Combine first 10 ingredients (through garlic) in a large bowl; let mixture marinate at room temperature. Meanwhile, cook pasta according to package directions, omitting salt and fat.
2. Add cooked pasta to bowl; toss gently to coat. Divide evenly among 4 plates. Top each serving with provolone.