- 1 package Cricket Radiatore
- 4 small, ripe Tomatoes, seeded and finely chopped
- 1 small white Onion, finely chopped
- 1/2 cup Cilantro, chopped
- 1 Jalapeño pepper, seeded and finely chopped
- 1 tbsp. Lime Juice
- Salt to taste
- Combine Tomatoes, Onions, Cilantro, Jalapeños, Lime Juice, and Salt to make pico de gallo. Cover and chill for at least an hour.
- After pico de gallo has chilled, cook Cricket Radiatore, al dente, for 6-8 minutes.
- Warm pico de gallo and serve over drained pasta.