Ingredients Jump to Instructions ↓

  1. 2 pound(s) ripe tomatoes , chopped 1 orange bell pepper , chopped 1/2 small red onion , finely chopped 1 clove(s) garlic , minced 1/3 cup(s) extra-virgin olive oil 2 tablespoon(s) fresh lime juice 1 teaspoon(s) salt 1/2 teaspoon(s) freshly ground pepper 1 pound(s) orecchiette pasta 3 pickling (kirby) cucumbers , peeled, seeded, and diced 1 large firm-ripe Hass avocado , peeled, pitted, and diced 1/3 cup(s) chopped fresh cilantro leaves 1/2 cup(s) toasted, salted Spanish marcona almonds , coarsely chopped 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. In a large pot of boiling salted water, cook pasta according to package directions until al dente; drain. In a small bowl, combine cucumbers, avocado, cilantro, and the remaining 1/4 teaspoon salt. 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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