10 ounces small shell pasta, cooked and well drained
6 medium chopped plum tomatoes (juices reserved)
1 bunch minced scallions
4 crushed garlic cloves
1/4 cup extra virgin olive oil
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh basil
Salt
Freshly ground black pepper
1 cup chopped olives
1/2 cup freshly grated Parmesan cheese
Recipe
Combine all of the ingredients in a large bowl. Serve
immediately at room temperature, or cover and refrigerate
for up to 24 hours before serving.