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Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. pasta (penne or farfalle, I used gluten free variety)
- 4 cups egg (hard boiled or leftovers, small diced)
- 2 avocado (ripe, scooped and small diced)
- 1 cucumber (large hot-house cucumber, small diced)
- 2 cups cherry tomatoes (or heirloom cherry tomatoes, halved)
- 5 Tbsp. cilantro (small chopped)
- 3 Tbsp. lemon (juice)
- 4 Tbsp. olive oil
- 1/2 tsp. Tabasco Sauce (use more or less per preference)
- 1/2 jalapeno (seeds and stem removed)
- 1/2 tsp. oregano (dried, or 8-10 leaves fresh)
- 1/2 tsp. salt (adjust per taste)
- black pepper
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