Vegetarian Recipe

When it come to our recipes, I think the requirements should include:

- 100% Vegetarian

- It looks scrumptious to eat

- 5 or more ingredients

My recipe: Fresh Tomato Pasta Salad

6 to 7 medium-size fresh tomatoes, diced* 1 large onion, diced 1 bunch fresh cilantro, finely chopped 6 cloves garlic, minced 1 jalapeno chile pepper (stems, ribs, & seeds removed), very finely diced** Coarse salt Juice of 1 lime 1/4 pound pasta of your choice (such as bowtie, corkscrew, penne, or rotini) Parmesan cheese, grated In a large bowl, combine tomatoes, onion, cilantro, garlic, chile pepper, salt, and lime juice. If your salsa mixture is too hot, add some additional chopped tomato. If not hot enough, carefully add a little more chile pepper. Let sit for 1 hour for the flavors to combine. NOTE: If too much tomato juice settles at the bottom, just pour some off before tossing with the pasta. Remember that the pasta will absorb juice as it sits. Cook pasta according to package directions. When pasta is done, drain and rinse with cold water; draining well before adding the tomato mixture. Transfer drained pasta into a large serving bowl. Toss together pasta and the tomato mixture. Just before serving, grate Parmesan cheese over the top. Always serve pasta salads at room temperature so the flavors will really shine. If you must refrigerate the salad, make sure to return it to room temperature before serving Serves many. Cite: http://whatscookingamerica.net/Pasta_Rice_Main/FreshTomatoPasta.htm