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Gazpacho Pasta Salad

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Gazpacho Pasta Salad
  • Prep Time 20 min
  • Total Time 35 min
  • Servings 14
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Tangy lime brightens the flavor of this colorful medley of fresh veggies.

Ingredients

Salad

1
package (16 oz) bow-tie (farfalle) pasta
2
large tomatoes, seeded, coarsely chopped (2 cups)
1
large cucumber, coarsely chopped (1 1/2 cups)
1
small red bell pepper, coarsely chopped (1/2 cup)
1
small yellow bell pepper, coarsely chopped (1/2 cup)
8
medium green onions, sliced (1/2 cup)
1
green Anaheim chile, seeded, chopped
1
can (2 1/4 oz) sliced ripe olives, drained
1/2
cup finely chopped fresh cilantro

Tomato-Lime Vinaigrette

1/2
cup tomato juice
1/4
cup olive or vegetable oil
1/4
cup lime juice
1/2
teaspoon salt
1/4
teaspoon pepper
2
cloves garlic, finely chopped

Directions

  • 1 Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • 2 In large bowl, mix pasta and all remaining salad ingredients.
  • 3 In small bowl, mix all vinaigrette ingredients until well blended. Pour over salad; toss to mix.
Tips  

Gazpacho, a cold soup, is a hot-weather favorite that originated in southern Spain. It is traditionally a mixture of pureed fresh tomatoes, bell peppers, onions, cucumbers, garlic, olive oil and lemon juice.

Looking for a unique serving container for this refreshing salad? Try serving it in a colorful kid’s beach pail.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
(
Calories from Fat
45
)
Daily Value
Total Fat
5 g
(
Saturated Fat
1 g
)
Cholesterol
0mg
Sodium
160 mg
Potassium
210 mg
Total Carbohydrate
30 g
(
Dietary Fiber
2 g
)
Protein
5 g
Daily Value*:
Vitamin A
16%
16%
Vitamin C
64%
64%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
2 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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