1 / 1
Gazpacho-Style Pasta Salad
A bright and refreshing pasta salad captures the essence of classic gazpacho in a hearty bowl. Fresh cucumbers, bell peppers, and juicy tomatoes are quickly pulsed in a food processor to create a colorful, chunky vegetable base. It makes an excellent side dish for summer cookouts or a light main course on warm weeknights. A splash of sherry vinegar and a hint of jalapeno bring a tangy, slightly spicy kick that ties the fresh ingredients together.
Ingredients
- 1 package (16 OUNCES) SMALL SHELL OR ORECCHIETTE PASTA
- 1 ENGLISH (SEEDLESS) CUCUMBER (1 POUND), UNPEELED AND CUT INTO 2-INCH PIECES
- ½ MEDIUM YELLOW PEPPER, CUT INTO 1-INCH PIECES
- ½ MEDIUM RED PEPPER, CUT INTO 1-INCH PIECES
- 1 JALAPEÑO CHILE, SEEDED AND CUT INTO ½-INCH PIECES
- 1 GARLIC CLOVE, CUT INTO THIRDS
- 1½ pounds TOMATOES (5 MEDIUM), CUT INTO ½-INCH PIECES
- 2 tablespoons OLIVE OIL
- 2 tablespoons SHERRY VINEGAR OR RED WINE VINEGAR
- 1½ teaspoons SALT
- 1 SMALL BUNCH FRESH PARSLEY, STEMS DISCARDED
Instructions
- 1Boil the pasta in a large pot according to the package instructions, then drain the water completely.
- 2Place the cucumber, yellow pepper, red pepper, jalapeno, and garlic into a food processor. Pulse the mixture until finely chopped, being careful not to blend it into a puree.
- 3Transfer the chopped vegetables to a large serving bowl. Add the tomatoes, olive oil, vinegar, and salt, tossing everything together. Reserve four whole parsley leaves, then chop the rest of the bunch.
- 4Fold the cooked pasta and chopped parsley into the vegetable mixture until evenly coated. Place the bowl in the refrigerator to chill for about an hour, giving it one final toss before eating.
- 5Top individual portions with the reserved whole parsley leaves right before serving.