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Gazpacho Pasta Salad
Sixteen ounces of farfalle toss with two cups of chopped tomatoes, cucumber, red and yellow bell peppers, sliced olives, and a full half-cup of fresh cilantro. The dressing — tomato juice, lime juice, olive oil, and two cloves of garlic — doubles as the soaking liquid, so the pasta drinks up flavor as it chills. Serve cold as a side for eight or as a standalone lunch straight from the fridge. A seeded Anaheim chile keeps the heat gentle without disappearing entirely.
Equipment
- Stovetop
- Saucepan
Ingredients
- 1 package (16 oz) bow-tie (farfalle) pasta
- 2 large tomatoes, seeded, coarsely chopped (2 cups)
- 1 large cucumber, coarsely chopped (1½ cups)
- 1 small red bell pepper, coarsely chopped (½ cup)
- 1 small yellow bell pepper, coarsely chopped (½ cup)
- 8 medium green onions, sliced (½ cup)
- 1 green Anaheim chile, seeded, chopped
- 1 can (2.25 oz) sliced ripe olives, drained
- ½ cup finely chopped fresh cilantro
- ½ cup tomato juice
- ¼ cup olive or vegetable oil
- ¼ cup lime juice
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cloves garlic, finely chopped
Instructions
- 1Boil the farfalle pasta according to the package instructions until tender. Drain the pasta, then rinse it thoroughly under cold water. This stops the cooking process and washes away excess starch so the noodles won't clump.
- 2Combine the cooled pasta, chopped tomatoes, cucumber, bell peppers, green onions, Anaheim chile, olives, and fresh cilantro in a large mixing bowl.
- 3Whisk the tomato juice, olive oil, lime juice, salt, pepper, and minced garlic together in a small bowl. Pour the dressing over the pasta mixture and toss well to coat all the ingredients evenly.
Notes
- Make ahead: You can chop all the vegetables a day in advance and store them in the fridge.
- Storage: Keeps well in an airtight container in the fridge for up to 3 days. The flavors actually improve as they meld overnight.
- Swap: If you can't find an Anaheim chile, a mild jalapeño or extra bell pepper works just as well.
