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Gazpacho Pasta Salad
This refreshing pasta salad captures the bright flavors of classic Spanish cold soup in a hearty bowl. It is packed with fresh, crunchy vegetables like tomatoes, cucumbers, and bell peppers. A zesty tomato and lime vinaigrette ties everything together with a tangy kick. Serve this colorful dish at your next summer picnic or enjoy it as a light weeknight dinner.
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, rinse it thoroughly under cold water to stop the cooking process, and drain it again.
- 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, black pepper, and minced garlic together in a separate small bowl. Pour the dressing over the pasta mixture and toss well to coat all the ingredients evenly.