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

Combine all ingredients except pasta. Let stand at room temperature for 1 hour. Cook pasta, drain. Toss with tomato mixture while still hot. Serve cold.