Ready in 2 hours 20 minutes
Flavored with tomatoes, garlic and fresh parsley, this colorful and easy pasta salad is an all-time favorite in my home.
"I followed the recipe and substituted whole wheat shells for regular shells. I also added basalmic vinegar for a little extra flavor. I would make this one again."
Prepare shells according to package directions; rinse in cold water until shells have cooled, then drain.
Meanwhile drain tomatoes, reserving liquid. Cut up whole peeled tomatoes and place in a large bowl. Mince garlic very finely (or press) and add to tomatoes. Add sliced black olives, chopped fresh parsley, salt, pepper, and olive oil. Stir to combine.
Add cooked and drained shells. Mix gently to combine. Add a tablespoon or two of the tomato juice to moisten. Chill for at least an hour, longer is preferred. Stir in a little more tomato juice before serving if pasta seems dry.
Note the lack of vinegar or Italian dressing... if you're expecting classic Italian pasta salad, this isn't it :)
savingdora 8m ago
mexicanbeauty69 1y ago
lauraevertmeyer 3y ago
Hhhh92 3y agoI thought it was a little bland. I added some extra seasonings and little broccoli florets and carrot sticks.
audreyfong 4y agoTried it today as a side dish for a BBQ. Simple to make. Absolutely delicious. Popular with the guests!
dreadree 6y agoI followed the recipe and substituted whole wheat shells for regular shells. I also added basalmic vinegar for a little extra flavor. I would make this one again.
jillofspeed 8y ago[I posted this recipe.]