Whole Grain Medium Shells with Heirloom Tomatoes, Fresh Mozzarella, and Pine Nuts

Amount Per Serving
Calories 637		Calories from Fat 324
% Daily Value*
Total Fat 36g		55%
	Saturated Fat 13g	65%
	Trans Fat 0g
Cholesterol 59mg		20%
Sodium 989mg		41%
Total Carbohydrate 53g		18%
	Dietary Fiber 8g	32%
	Sugars 5g
Protein 34g		68%

Vitamin A 27%		Vitamin C 23%
Calcium 49%		Iron 15%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

It’s a caprese salad combined with pasta, for a perfect cool summer dish.

3.3 pounds Barilla Whole Grain Medium Shells

1 cup olive oil

4 minced garlic cloves

3 quarts diced heirloom tomatoes

16 chiffonade basil leaves

4 juiced lemons

as needed salt

as needed pepper

4 pounds diced fresh mozzarella

2 cups grated Parmesan cheese

2 cups toasted pine nuts

Instructions

Cook the Barilla pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
In a skillet, heat 1/4 cup of the oil and saute the garlic until slightly yellow. Set aside to cool.
When the pasta and garlic are cool, toss them together with the tomatoes, basil, remaining oil, and lemon juice. Season with salt and pepper. Fold in the mozzarella, Parmesan, and pine nuts. Let rest for at least 30 minutes for the flavors to come together. Serve 2-cup portions.