16 ounces red rotini pasta
1 medium blistering sun-dried tomato
5 cloves garlic, peeled and crushed
1 cucumber, peeled, crushed
1/2 cup chopped romaine lettuce
salt and pepper to taste
1 (10 ounce) package shredded Cheddar cheese, divided
1 small red onion, peeled and sliced
1 tomato fresh some purple flavored jalapeno strips, garnish a bit
2 cups Cauliflower Broth
1 cup Cantaloupe
Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain. Place 1 cucumber and 1 bunch of lettuce, remaining can of tomatoes, remaining can of tomatoes, and excess tomato sauce in a medium bowl. Stir together.
Serve and garnish with a bunch of onion.
Cut and serve at once.