7 ripe tomatoes, cut into 1/2" chunks
1 c. fresh basil leaves, chopped
2 tbsp. chopped fresh parsley
3 lg. cloves garlic, minced
3/4 tsp. crushed red pepper
1/8 tsp. salt, optional
1 lb. low fat mozzarella cheese, cubed
1/3 c. safflower oil
2 tbsp. olive oil
1 lb. sea shell-shaped pasta

Combine tomatoes, basil, parsley, garlic, red pepper, salt, cheese, safflower, oil and olive oil; let stand for 1 hour at room temperature. Cook pasta, drain; toss with tomatoes while still hot.