Pasta Shells with Salsa Cruda

Happy Saturday!  OMG, so glad the week is over.  I mean it's not like I'm off on the weekends but for some reason it still makes me feel better lol!  I know I'm weird, but hey what better reason to be at the Asylum ;-).  Soooooooooooooooooooooooo, I know it's getting cooler and summer is officially gone, but I can't seem to get enough of this salad.  I found it in the August issue of Cooking Light.  I always feel better when the recipes are at least lightened up, a little lol.  The recipe calls for a red jalapeno pepper but Mom and Dad can't do heat at all so I have had to eliminate it.  You should use it because I really think it will make a great difference.  Either way though the salad is awesome!  I have even thought of just adding chicken or grilled steak and making a meal of it.  Haven't done it yet, but I can promise you I will.  I hope you and yours enjoy an amazing weekend!  See you next week!

Pasta Shells with Salsa Cruda

10 oz uncooked medium seashell pasta

1 pound ripe tomatoes, seeded and diced

2 Tablespoons extra-virgin olive oil

1 Tablespoon white wine vinegar

1 garlic clove, minced

1/2 red jalapeno pepper, seeded and diced

1/2 teaspoon kosher salt, divided

3/4 cup thinly sliced green onions

1/2 cup fresh basil leaves, torn

1/3 cup chopped fresh flat leaf parsley (I used just shy of this amount as it can be very strong)

3 oz feta cheese, coarsely crumbled, about 3/4 cup

Cook pasta in boiling water 8 minutes, omitting salt and fat.

Combine tomatoes, oil, vinegar, garlic and pepper in a large bowl.  Sprinkle with 1/4 teaspoon salt.

Add pasta to tomato mixture; sprinkle with remaining 1/4 teaspoon salt.  Stir in green onions and remaining ingredients.

Hope you enjoy! :D