Pasta Mexicana

Name: Pasta Mexicana
Prep time: 15 min
Total time: 15 min
Yield: 3-4 serving(s)
Ingredients: 1/2 lb spinach pasta (green); 1 1/2 cups cubed tomatoes; 1 cup cucumber, cut into matchsticks; 1 medium avocado, peeled seeded and thinly sliced crosswise; 1 cup salsa; 1 tablespoon extra virgin olive oil; 1/2 teaspoon dried oregano; 1/4 teaspoon ground cumin; 1/4 teaspoon chili powder; cayenne; 1/4-1/2 cup minced cilantro or 1/4-1/2 cup minced parsley

Submitted by Leslie O

"I found this recipe in The American Vegetarian Cookbook. It's easy and very good!"

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Ready In:: 15mins
Ingredients:: 11
Serves:: 3-4

ingredients

¹⁄₂ lb spinach pasta (green)
1 ¹⁄₂ cups cubed tomatoes
1 cup cucumber, cut into matchsticks
1 medium avocado, peeled seeded and thinly sliced crosswise
1 cup salsa
1 tablespoon extra virgin olive oil
¹⁄₂ teaspoon dried oregano
¹⁄₄ teaspoon ground cumin
¹⁄₄ teaspoon chili powder
cayenne
¹⁄₄ - ¹⁄₂ cup minced cilantro or 1/4-1/2 cup minced parsley

directions

Prepare pasta according to package directions.
Rinse under cold water and set into large, shallow serving bowl.
Add tomatoes, cucumber, and avocado to serving bowl.
Combine salsa, oil, oregano, cumin, chili powder and cayenne to taste.
Mix well, then pour over pasta.
Add cilantro and toss gently to distribute vegetables evenly.

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Reviews

Great recipe, simple to make and not time consuming. I doubled the dressing recipe to get a more "intense" flavour, also added a tin of chilli beans to spice it up even more.

Tryntje