Mexico Pasta

Cook pasta in enough salted water until al dente. Drain and mix on the spot with a cup of pasta water and 1 tbsp. oil. Rinse tomatoes, cut in half, remove seeds and cut the firm flesh into pieces. Remove skin from one avocado, cut in half, remove pit and dice avocado flesh. Cut off pineapple. Remove skin from onion, cut into quarters and slice. Drain hominy. Coarsely crumble half of the chips. Mix avocados, tomatoes, noodles, hominy, onions, pineapple, cheese and crumbled chips.

For the salad dressing, remove the skin from the second avocado, cut in half, remove the pit and mash one half of the avocado. Cut the second half into wedges. Mix with sour chili seasoning, whipped cream, salt, pepper and paradeis pulp. Spread sauce evenly over mixed salad ingredients and decorate with remaining tortilla chips and avocado wedges.

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