TOMATO-SALSA PASTA SALAD

Tomato-Salsa Pasta Salad image

Provided by Martha Stewart

Number Of Ingredients 10

10 ounces (1 pint container) red cherry tomatoes, halved
10 ounces (1 pint container) yellow cherry tomatoes, halved
10 ounces (1 pint container) green cherry tomatoes, halved
1 jalapeno chile, seeded and minced
2 limes, juiced, plus more to taste
1 small red onion, thinly sliced
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1/3 cup chopped fresh cilantro
1 pound orecchiette (or other short pasta)

Steps:

Combine tomatoes, jalapeno, lime juice, onion, and oil in a large bowl. Sprinkle with 1 1/2 teaspoons salt. Let stand at room temperature until tomatoes release their juices, about 1 hour. Toss with half the cilantro.
Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, about 8 minutes. Drain, and rinse with cold water.
Toss pasta with tomato mixture. Stir in remaining cilantro, and adjust seasoning with salt, pepper, and lime juice. Serve immediately.