Gazpacho Pasta Salad

Gazpacho Pasta Salad

1 can (14-16 oz.) diced tomatoes

3 cloves garlic, minced

1 tsp. crushed red pepper flakes

1/4 c fresh basil, chopped

1 T red wine vinegar

1/2 tsp. salt

1 lb. rotini pasta

1 cucumber, peeled, seeded, and diced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

2 c cherry tomatoes, halved

1 small red onion, chopped

1/4 c olive oil

1/2 c chopped fresh parsley

1/2 c olives, sliced (optional)

Blend together diced tomatoes, garlic, red pepper flakes,

basil, vinegar, and 1/2 tsp. salt in blender until smooth.

Transfer to a bowl, cover, and chill for 1-2 hours. Cook

rotini pasta according to package directions. Drain and

rinse with cold water. Set aside. In a large bowl,

combine cucumber, peppers, tomatoes, onion, oil, and

parsley. Mix together until well coated. Add pasta and

tomato purée. Stir together. Add additional salt, if

needed. Sprinkle olives on top, if desired. Chill before

serving. Yield: 8 – 10 servings


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