Garden Gazpacho Pasta Salad Recipes

GAZPACHO PASTA SALAD

Steps:

• Cook pasta in large, deep pot of lightly salted water until al dente, firm yet tender, following package directions. Drain; rinse with cold water; drain.
• Meanwhile, in large bowl, whisk oil, vinegar, garlic, paprika and salt. Add tomatoes with their juice, green pepper, celery and cucumber; toss to mix. Add pasta; toss to coat.
• Garnish with parsley, if desired. Serve immediately or refrigerate, covered, 30 minutes to chill.

GAZPACHO PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In large bowl combine pasta, onion, bell pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice. Toss well and chill in refrigerator for 2 hours. Toss again before serving.

GAZPACHO PASTA SALAD

Steps:

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

GAZPACHO PASTA SALAD

Steps:

• Cook fusilli according to package instructions; drain.
• In large bowl combine pasta, onion, green pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice. Toss well and chill in refrigerator for 2 hours. Toss again before serving.

GAZPACHO PASTA SALAD FOR A CROWD

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
• In large bowl, mix pasta, tomatoes, cucumber and onion.
• In small bowl, mix vegetable juice, vinegar, garlic, salt and red pepper sauce. Add oil; beat with whisk until blended. Stir in cilantro. Pour over pasta mixture and toss to combine. Cover; refrigerate 2 hours or until chilled. Stir before serving.

GAZPACHO MACARONI SALAD

Steps:

• 1. Cook macaroni according to directions. Rinse in cold water; drain. Rinse in cold water again; drain again. Place peas in a bowl. Cover with boiling water. Let stand 1 to 2 minutes; drain.
• 2. In a bowl, combine macaroni, peas, tomatoes, celery, cucumber, green pepper, onions, salami, and parsley.
• 3. In a separate bowl, beat together remaining ingredients until well-blended. Pour over macaroni mixture, toss lightly.
• 4. Serve in lettuce cups; garnish with olives. NOTE: macaroni and vegetable mixture may be combined with dressing and chilled 3 hours before serving. Toss before spooning in lettuce cups.