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Summer Pasta with No-Cook Gazpacho Sauce

  • 6servings
  • 32minutes
  • 633calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B6, B9, B12, C, E, P
MineralsSelenium, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pound(s) ripe tomatoes , chopped

  2. 1 orange bell pepper , chopped

  3. 1/2 small red onion , finely chopped

  4. 1 clove(s) garlic , minced

  5. 1/3 cup(s) extra-virgin olive oil

  6. 2 tablespoon(s) fresh lime juice

  7. 1 teaspoon(s) salt

  8. 1/2 teaspoon(s) freshly ground pepper

  9. 1 pound(s) orecchiette pasta

  10. 3 pickling (kirby) cucumbers , peeled, seeded, and diced

  11. 1 large firm-ripe Hass avocado , peeled, pitted, and diced

  12. 1/3 cup(s) chopped fresh cilantro leaves

  13. 1/2 cup(s) toasted, salted Spanish marcona almonds , coarsely chopped

  14. 6 ounce(s) Cotija or ricotta salata cheese , crumbled

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine tomatoes, bell pepper, onion, garlic, olive oil, lime juice, 3/4 teaspoon of the salt, and pepper; set aside.

  2. In a large pot of boiling salted water, cook pasta according to package directions until al dente; drain.

  3. In a small bowl, combine cucumbers, avocado, cilantro, and the remaining 1/4 teaspoon salt.

  4. While pasta is hot, add to tomato mixture and toss to combine. Stir almonds into pasta. Divide pasta into shallow serving bowls. Top each with cucumber mixture, dividing evenly; sprinkle with cheese.

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