Summer Pasta Salad with Fruit Salsa

• 8 ounces elbow macaroni
• 1/4 cup chopped onion
• 1 cup pineapple chunks
• 1 cup chopped mango
• 1/2 cup chopped yellow peaches, skin on
• 1/2 cup chopped strawberries
• 1/2 jalapeno pepper, seeds removed, chopped
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1/4 cup chopped mint
• 1 teaspoon sea salt
• 3 tablespoons pineapple juice
• 3/4 pound queso fresco, crumbled
• Additional lemon juice and sea salt for garnish

1. Cook the pasta in a large pot of salted boiling water until al dente, Drain through a colander and rinse with cool water to stop the cooking process.
2. Drain again and set aside.
3. While the pasta is cooking, add onion, pineapple, mango, peaches, strawberries, jalapeno, lemon zest, lemon juice, mint, and sea salt to the bowl of a food processor.
4. Pulse 3 times to get a nice, chunky consistency, but dont pulverize it into a puree.
5. The goal is big chunks that are coarsely chopped.
6. Pour the salsa into a large bowl.
7. Add pineapple juice 1 tablespoon at a time until desired sweetness is achieved.
8. Add another squirt or two of lemon juice to taste.
9. Fold in cheese and pasta.
10. Serve topped with a sprinkling of sea salt.

elbow macaroni, onion, pineapple, mango, yellow peaches, chopped strawberries, pepper, lemon zest, lemon juice, mint, salt, pineapple juice, queso fresco, lemon juice

Taken from www.cookstr.com/recipes/summer-pasta-salad-with-fruit-salsa (may not work)