Pasta Mexicana

1/2 lb Thin, green spaghetti

1 1/2 c Cubed tomatoes

1 c Cucumber matchsticks

1 md Avocado, peeled, seeded, and

-thinly sliced crosswise 1 c Salsa

1 tb Extra-virgin olive oil

1/2 ts Dried oregano

1/4 ts Ground cumin

1/4 ts Chili powder

Cayenne to taste 1/4 c 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