Cook 1 lb. of pasta shells until al dente. Drain.

In a large bowl, toss warm pasta with 5 c. diced tomatoes, 2 c. diced fresh mozzarella, ½ of a red onion, sliced thinly, ¼ c. olive oil, ¼ c. chopped parsley, and 1 clove minced garlic. Season with salt and pepper.