Recipe - Pasta Mexicana

One half pound Thin, green spaghetti
1 One half cup Cubed tomatoes
1 cup Cucumber matchsticks
1 md Avocado, peeled, seeded, and
thinly cut or sliced up crosswise
1 cup Salsa
1 tablespoon Extravirgin olive oil
One half teaspoon Dried oregano
One fourth teaspoon Ground cumin
One fourth teaspoon Chili powder
Cayenne to taste
One fourth cup Minced cilantro

1. Prepare pasta according to package directions.
Rinse under cold water and set into large, shallow serving bowl.

2. Add tomatoes, cucumber, and avocado to serving bowl.

3. Combine salsa, oil, oregano, chili powde,r and cayenne to taste. Mix
well, then pour over pasta. Ad cilantro and toss gently to distribute
vegetables evenly.

From _The American Vegetarian Cookbook_ by Marilyn Diamond

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini