This is one of those Italian pasta salads that I consider to be full of health. It's so quick that you can even make it at the last moment because it's so easy to do.
A real charge of health made up of three colors that I often find myself doing with summer meals. Serve cold with raw arugula, authentic Italian Parmesan cheese, cherry tomatoes and a drizzle of olive oil. That’s it!
Big shells (conchiglioni) are big enough (jumbo shells are even too big) filled with a leave of arugula, half cherry tomato and a flake of parmigiano cheese for each shell. Ripe tomatoes and fresh arugula are necessary to maximize the healthy aspect.
Good extra-virgin olive oil is a must too. Serve immediately, just cooled, you don’t need to keep in the fridge as long like other pasta salads. It's best as it is.
fill the shells help yourself with a teaspoon, it’s much easier than you
may think. A last drizzle of olive oil and extra grated parmigiano, salt and pepper if you like.
Boil the big shells in a pasta pot filled with salted water. Once cooked rinse under running water to remove the starch from the pasta. Season with extra-virgin olive oil.
Rinse the cherry tomatoes under running water and cut in half, then rinse the arugula too. With a vegetable peeler make some flakes of parmigiano that you will keep aside.
One by one with a teaspoon fill the shells with a leave of arugula, half tomato and a flake of parmigiano. Style the shells in a circle way to give them a pleasant look.