Summer Pasta with No-Cook Gazpacho Sauce

1. 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. 2

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

3. 3

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

4. 4

   While pasta is hot, add to tomato mixture and toss to combine.

5. 5

   Stir almonds into pasta.

6. 6

   Divide pasta into shallow serving bowls.

7. 7

   Top each with cucumber mixture, dividing evenly; sprinkle with cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.