Gazpacho Pasta Salad

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

  • Prep Time 20 min
  • Total Time 35 min
  • Servings 14

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
  • 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.

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