Gazpacho Pasta Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 (14 1/2 oz.) can tomatoes3 medium garlic cloves1 teaspoon hot red pepper flakes1/4 cup packed fresh basil1 Tablespoon red wine vinegarSalt1 pound Barilla Plus rotini 1 medium cucumber, peeled, quartered lengthwise, seeded and cut into 1/4 inch pieces1 medium red bell pepper, chopped1 medium yellow bell pepper, chopped2 cups (or 1 pt.) cherry tomatoes, halved 1/4 cup chopped fresh parsley3 scallions, thinly sliced2 Tbsp olive oil
Blend diced tomatoes, garlic, red pepper flakes, basil, vinegar and 1/2 teaspoon salt until smooth. Transfer to bowl (not metal), cover, and refrigerate for at least 2 hours.
Cook the pasta in salted water until al dente. Drain, rinse well with cold water, and set aside.
Combine cucumber, red and yellow peppers, cherry tomatoes, parsley, scallions and oil in large bowl and toss well. Add pasta and pureed dressing and toss again. Serve chilled or at room temperature. Salad can be refrigerated over night, too.
Makes 15 servings – 1 generous cup each
Number of Servings: 15
Recipe submitted by SparkPeople user BUN3KIN.
Cook the pasta in salted water until al dente. Drain, rinse well with cold water, and set aside.
Combine cucumber, red and yellow peppers, cherry tomatoes, parsley, scallions and oil in large bowl and toss well. Add pasta and pureed dressing and toss again. Serve chilled or at room temperature. Salad can be refrigerated over night, too.
Makes 15 servings – 1 generous cup each
Number of Servings: 15
Recipe submitted by SparkPeople user BUN3KIN.
Nutritional Info Amount Per Serving
- Calories: 132.8
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 42.2 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 2.7 g
- Protein: 5.5 g
Member Reviews