Garden Gazpacho Pasta Salad Recipes

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GARDEN GAZPACHO PASTA SALAD



Garden Gazpacho Pasta Salad image

Looking for a Spanish-inspired salad? Then check out this pasta salad packed with fresh veggies and Cheddar cheese - a distinctive meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 8

Number Of Ingredients 8

1 1/2 cups uncooked radiatore pasta (4 1/2 ounces)
1 1/2 cups shredded Cheddar cheese (6 ounces)
1/2 cup sliced ripe olives
1 1/2 cups salsa
2 tablespoons vegetable oil
1 medium zucchini, sliced (2 cups)
1 large tomato, chopped (1 cup)
1 can (11 ounces) whole kernel corn, drained

Steps:

  • Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • Toss pasta and remaining ingredients in large bowl. Serve immediately, or cover and refrigerate up to 24 hours. Toss before serving.

Nutrition Facts : Calories 235, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 460 mg

GARDEN GAZPACHO SALAD



Garden Gazpacho Salad image

This is a yummy pasta salad that is perfect on hot summer days!

Provided by Michelle Bairos

Categories     Salad     Pasta Salad     Tomato Pasta Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package fusilli (spiral) pasta
2 cups chopped cooked chicken
1 small cucumber, chopped
1 red bell pepper, chopped
1 large tomato, chopped
1 clove garlic, chopped
¾ cup spicy tomato-vegetable juice cocktail (e.g., V-8)
¼ cup lemon juice
½ teaspoon ground black pepper
¼ teaspoon salt

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.
  • Mix the pasta with the chicken, cucumber, bell pepper, tomato, and garlic. Pour the tomato-vegetable juice cocktail and lemon juice over the salad; gently toss to coat. Season with black pepper and salt; serve warm or chilled.

Nutrition Facts : Calories 378.8 calories, Carbohydrate 60.1 g, Cholesterol 35 mg, Fat 5.3 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 1.4 g, Sodium 210.2 mg, Sugar 5.8 g

GARDEN PASTA SALAD



Garden Pasta Salad image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 10

1 (16 ounce) package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1 pint grape tomatoes, halved
1/2 cup chopped green onion
1 (16-ounce) bottle Italian-style salad dressing
1/2 cup grated Parmesan

Steps:

  • Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
  • Mix carrots, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add the Parmesan and mix well.
  • Chill before serving.

GAZPACHO PASTA SALAD



Gazpacho Pasta Salad image

Provided by Food Network

Time 23m

Yield 6 servings

Number Of Ingredients 11

8 ounces medium-size shaped pasta, such as pipette or cavatappi
3 tablespoons olive oil
2 tablespoons red-wine vinegar
3 medium-size cloves garlic, finely chopped
1/2 teaspoon paprika
1/2 teaspoon salt
1 can (14.5 ounces) diced tomatoes with jalapeno chiles
1 large sweet green pepper, cored, seeded and cut into 1/2-inch pieces (about 1 cup)
2 medium-size ribs celery, cut into 1/2-inch pieces (about 1 cup)
1/2 seedless cucumber, peeled, quartered lengthwise and sliced crosswise into 1/2-inch-thick pieces (about 1 1/4 cups)
Chopped fresh parsley leaves, optional

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



Gazpacho Pasta Salad image

Lime-tomato dressing with a jalapeno kick makes for a great summer salad. Add 1 cup of cooked chicken or shrimp to make a main dish.

Provided by JEFFANDREW

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 2h30m

Yield 6

Number Of Ingredients 12

½ pound rotelle pasta
4 green onions, chopped
1 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
2 tomatoes, chopped
1 cucumber
¼ cup olive oil
¼ teaspoon salt
1 clove garlic, crushed
¼ cup fresh lime juice
¼ teaspoon ground black pepper
6 fluid ounces tomato juice

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.

Nutrition Facts : Calories 244.1 calories, Carbohydrate 34.4 g, Fat 10.1 g, Fiber 3 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 107.5 mg, Sugar 4.5 g

COLORFUL GAZPACHO SALAD



Colorful Gazpacho Salad image

The combination of flavors from the tomatoes, jicama and cilantro make this salad great for picnics, potlucks, cookouts and salad buffets. It is delicious.-Brenda Hoffman, Stanton, Michigan

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 16

5 medium tomatoes, seeded and chopped
1 cup chopped peeled cucumber
3/4 cup chopped red onion
1 small sweet red pepper, chopped
1/2 cup fresh or frozen corn
1 tablespoon lime juice
1 tablespoon red wine vinegar
2 teaspoons water
2 garlic cloves, minced
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
8 cups torn romaine
1 cup diced peeled jicama
1/2 cup minced fresh cilantro

Steps:

  • In a large bowl, combine the tomatoes, cucumber, onion, red pepper and corn. In a small bowl, whisk the lime juice, vinegar, water, garlic, oil, salt, pepper and pepper flakes. Drizzle over tomato mixture; toss to coat. Refrigerate until chilled., Just before serving, combine the romaine, jicama and cilantro. Place 1 cup on each of eight salad plates; top each with 1/3 cup tomato mixture.

Nutrition Facts : Calories 58 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

GARDEN GAZPACHO SALAD



Garden Gazpacho Salad image

This is a yummy pasta salad that is perfect on hot summer days!

Provided by Michelle Bairos

Categories     Tomato Pasta Salad

Time 35m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package fusilli (spiral) pasta
2 cups chopped cooked chicken
1 small cucumber, chopped
1 red bell pepper, chopped
1 large tomato, chopped
1 clove garlic, chopped
¾ cup spicy tomato-vegetable juice cocktail (e.g., V-8)
¼ cup lemon juice
½ teaspoon ground black pepper
¼ teaspoon salt

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.
  • Mix the pasta with the chicken, cucumber, bell pepper, tomato, and garlic. Pour the tomato-vegetable juice cocktail and lemon juice over the salad; gently toss to coat. Season with black pepper and salt; serve warm or chilled.

Nutrition Facts : Calories 378.8 calories, Carbohydrate 60.1 g, Cholesterol 35 mg, Fat 5.3 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 1.4 g, Sodium 210.2 mg, Sugar 5.8 g

GARDEN GAZPACHO



Garden Gazpacho image

My husband requested a gazpacho and it was great to use what I had just picked from my friends' garden. We just love living at the lake during the summer and our friends came over to enjoy this with us. The longer you let it sit in the refrigerator, the better.

Provided by Cindy Anschutz Barbieri

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 2h30m

Yield 4

Number Of Ingredients 14

1 large English cucumber - halved, seeded, and chopped
2 red bell peppers, seeded and chopped
½ cup chopped red onion
2 stalks celery, chopped
5 plum tomatoes, quartered and seeded
2 cloves garlic, or more to taste
3 cups low-sodium tomato juice
¼ cup white wine vinegar
¼ cup extra-virgin olive oil
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon red pepper flakes, or more to taste

Steps:

  • Place cucumber in a food processor; pulse 5 to 6 times to chop into very small pieces. Transfer to a large bowl. Repeat with red bell peppers, red onion, and celery, pulsing each into very small pieces in the food processor and transferring to the bowl.
  • Combine plum tomatoes and garlic in the food processor; pulse until finely diced. Pour over cucumber mixture in the bowl.
  • Pour tomato juice, white wine vinegar, and olive oil over tomato and cucumber mixture in the bowl. Add sea salt, black pepper, basil, parsley, and red pepper flakes; stir well.
  • Chill until flavors combine and deepen, about 2 hours.

Nutrition Facts : Calories 215.8 calories, Carbohydrate 18.6 g, Fat 14.6 g, Fiber 4 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 571.5 mg, Sugar 12 g

GARDEN PASTA SALAD



Garden Pasta Salad image

A zesty pasta recipe, with lots of crunchy vegetables.

Provided by L. Gale

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 1h30m

Yield 10

Number Of Ingredients 9

1 (16 ounce) package uncooked tri-color spiral pasta
½ cup thinly sliced carrots
2 stalks celery, chopped
½ cup chopped green bell pepper
½ cup cucumber, peeled and thinly sliced
2 large tomatoes, diced
¼ cup chopped onion
2 (16 ounce) bottles Italian-style salad dressing
½ cup grated Parmesan cheese

Steps:

  • Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
  • Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
  • Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
  • Chill for one hour before serving.

Nutrition Facts : Calories 449.5 calories, Carbohydrate 45.1 g, Cholesterol 3.5 mg, Fat 27.4 g, Fiber 2.5 g, Protein 8.4 g, SaturatedFat 4.9 g, Sodium 1539.7 mg, Sugar 10.6 g

GAZPACHO SALAD



Gazpacho Salad image

Here's a beautiful and tasty way to use garden vegetables. This fresh, colorful salad is great to make ahead and take to a potluck later, after the flavors have had a chance to blend. It's sure to be a success! -Florence Jacoby, Granite Falls, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10-12 servings.

Number Of Ingredients 16

4 tomatoes, diced and seeded
2 cucumbers, peeled and diced
2 green peppers, seeded and diced
1 medium onion, diced
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon salt
1/2 teaspoon pepper
DRESSING:
1/2 cup olive oil
1/4 cup white vinegar
Juice of 1 lemon (about 1/4 cup)
1 tablespoon chopped fresh parsley
2 garlic cloves, minced
2 teaspoons chopped green onions
1/2 teaspoon salt
1/4 teaspoon ground cumin

Steps:

  • In a 1-1/2-quart bowl, layer one-third to one-half of the tomatoes, cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two or three more times. , In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 116 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.

GAZPACHO PASTA SALAD



Gazpacho Pasta Salad image

Tangy lime brightens the flavor of this colorful medley of fresh veggies.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 14

Number Of Ingredients 15

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
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

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.

Nutrition Facts : Calories 180, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg

GARDEN PESTO PASTA SALAD



Garden Pesto Pasta Salad image

My family and I live on a homestead in the Missouri Ozarks and produce much of our own food. In the summer, when the garden is bursting with fresh vegetables and it's too hot to cook, I like to use the season's veggies for pasta salads and other cool meals. -Sarah Mathews, Ava, Missouri

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 12

3 cups uncooked spiral pasta (about 9 ounces)
1/2 cup prepared pesto
3 tablespoons white wine vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1 medium zucchini, halved and sliced
1 medium sweet red pepper, chopped
1 medium tomato, seeded and chopped
1 small red onion, halved and thinly sliced
1/2 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions; drain. Rinse with cold water and drain well., Meanwhile, whisk together pesto, vinegar, lemon juice, salt and pepper. Gradually whisk in oil until blended., Combine vegetables and pasta. Drizzle with pesto dressing; toss to coat. Refrigerate, covered, until cold, about 1 hour. Serve with Parmesan cheese.

Nutrition Facts : Calories 217 calories, Fat 11g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 339mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

OLIVE GARDEN GAZPACHO ITALIANO



Olive Garden Gazpacho Italiano image

This is a copycat recipe of Olive Garden's Gazpacho Italiano. This soup should be served cold 35-45F. The vegetable and pasta solids should not be added to the base until time of serving or they may become soggy. Time does not include chilling time of 4 hours.

Provided by Member 610488

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 18

28 ounces Italian plum tomatoes
1 garlic clove, minced
1/2 cup mixed Italian herbs, chopped very fine
1/2 cup olive oil
3 tablespoons white wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
1/4 cup red onion, diced
3 cups chicken broth
3/4 teaspoon Tabasco sauce
1 teaspoon sugar (optional)
1/2 cup green bell pepper, chopped fine
1/2 cup cucumber, peeled & chopped fine
1 cup tomatoes, diced
1/2 cup ditalini or 1/2 cup tubetti, cooked, rinsed and drained
1 cup crouton (garnish)
1/2 cup parmesan cheese, grated (garnish)
2 tablespoons fresh parsley, chopped (garnish)

Steps:

  • Using a blender or food processor, blend tomatoes, juice, garlic and herbs. Mix in a non-aluminum bowl with olive oil, vinegar, lemon juice, salt, onion, stock, Tabasco and sugar. Place in refrigerator allowing 4 hours for soup base to chill and marry flavors. Prepare the veggies and chill along with the pasta.
  • Soup bowls should be very cold. Stir the base well and ladle 6 oz of soup per bowl. Add a good tbsp of blended veggies and 2 tbsp of pasta to each bowl. Garnish with a few croutons and sprinkle the croutons with parmesan and chopped parsley.

Nutrition Facts : Calories 459, Fat 32.9, SaturatedFat 6.5, Cholesterol 11, Sodium 1418.6, Carbohydrate 29.8, Fiber 4.4, Sugar 8.7, Protein 13.7

GARDEN-FRESH GAZPACHO



Garden-Fresh Gazpacho image

Nothing equals the taste of an ice-cold bowl of gazpacho on a hot summer day- I was hooked from the first spoonful! I found this recipe when I was looking for something to make with the abundance of tomatoes from my garden.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

3 cups chopped seeded peeled fresh tomatoes
2 celery ribs, finely chopped
1 medium green pepper, finely chopped
1 medium cucumber, peeled, seeded and finely chopped
1/4 cup minced fresh parsley
1 tablespoon minced chives
1 green onion, thinly sliced
1 garlic clove, minced
1 can (46 ounces) tomato juice
1/3 cup red wine vinegar
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon pepper
Seasoned croutons

Steps:

  • In a large bowl, combine the first 14 ingredients. Cover and refrigerate for several hours or overnight. Garnish each serving with croutons.

Nutrition Facts : Calories 94 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 757mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein.

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