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Gazpacho Pasta Salad Recipes


  • Gazpacho Pasta Salad
    Gazpacho Pasta Salad


  • One and a half package (16 ounce) bow-tie (farfalle) pasta
  • Two large tomatoes, seeded, coarsely chopped (Two cups)
  • 1 large cucumber, coarsely chopped (1 1/2 mugs)
  • 1 small red bell pepper, coarsely chopped (1/2 mug)
  • One and a half small yellow-colored bell pepper, coarsely chopped (1/2 mug)
  • 8 medium green onions, sliced (1/2 cup)
  • One and a half green Anaheim chile, seeded, chopped
  • 1 may (Two 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 even vegetable oil
  • 1/4 mug lime juice
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Two cloves garlic, finely chopped

How to make Gazpacho Pasta Salad

  • Cook and deplete pasta because aimed upon package. Wash along with chilly water; deplete.
  • In large dish, blend pasta and all sorts of leftover salad elements.
  • In small dish, blend just about all vinaigrette elements until well blended. Pour more than salad; toss to combine.
  • Gazpacho Pasta Salad is ready to serve.

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

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