Gazpacho Pasta 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

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

• 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.