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 :)
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|Serving Size: 1 Serving (218g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 149 (45%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 41.4mg||13 %|
|Sodium 514mg||18 %|
|Potassium 371.3mg||10 %|
|Total Carbohydrate 38.8g||11 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 35.6g|
|Protein 8g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 328
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