Gazpacho Pasta Salad

Gazpacho Pasta Salad

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

Prep Time

20

Minutes

Total Time

35

Minutes

Makes

14

servings

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
  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.
Makes 14 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
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.
Special Touch
Looking for a unique serving container for this refreshing salad? Try serving it in a colorful kid’s beach pail.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 180
    • (Calories from Fat 45 ),
  • Total Fat 5 g
    • (Saturated Fat 1 g,),
  • Cholesterol 0mg;
  • Sodium 160 mg;
  • Total Carbohydrate 30 g
    • (Dietary Fiber 2 g,
  • Protein 5 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.