Pasta Mexicana - cooking recipe

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

Preparation

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.