1. cook shells to al dente, rinse and thoroughly drain
2. Toss warm shells with olive oil, cover and chill for at least 30 min
3 Add all other ingredients, chill again.
Mollie Katzenone, if you eat a pound of pasta15i always use the cheese, and bump up the herbs.1 lb medium shells1/3 cup olive oil1/3 cup red wine vinegar½ tsp salt4-5 fresh basil leaves, or 1 tsp dried1 large green bell pepper, minced