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Gazpacho Pasta Salad Recipe


  • Gazpacho Pasta Salad
    Gazpacho Pasta Salad


  • One and a half package (Sixteen ounce) bow-tie (farfalle) pasta
  • 2 large tomatoes, seeded, coarsely chopped (Two cups)
  • One and a half large cucumber, coarsely chopped (1 1/2 cups)
  • 1 small red bell pepper, coarsely chopped (1/2 cup)
  • One and a half small yellow bell pepper, coarsely chopped (1/2 cup)
  • 8 medium green onions, sliced (1/2 mug)
  • One and a half green Anaheim chile, seeded, chopped
  • 1 may (2 1/4 oz) sliced fresh olives, drained
  • 1/2 mug 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
  • Two cloves garlic, finely chopped

How to make Gazpacho Pasta Salad

  • Cook and drain pasta because directed on package. Wash along with chilly drinking water; drain.
  • In large bowl, mix pasta and all leftover salad ingredients.
  • In small bowl, mix just about all vinaigrette ingredients till nicely blended. Put more than salad; throw to mix.
  • Gazpacho Pasta Salad is ready to serve.

Prep Time: 20 minutes
Total Time: 35 minutes
Servings: 14 servings

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