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Gazpacho-Style Pasta Salad
Sweet summer tomatoes and crisp cucumbers meet tender pasta in this bright, refreshing bowl. It captures the tangy, vibrant essence of classic gazpacho without needing a blender. You'll pulse the vegetables just enough to create a chunky, colorful base that clings beautifully to every shell. A splash of sherry vinegar and a hint of jalapeno bring a subtle kick that ties everything together. It's a fantastic make-ahead option for warm afternoons when you want something cool, crisp, and completely satisfying.
Equipment
- Stovetop
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 of salted water according to package instructions. Drain well and let it cool slightly.
- 2Place the cucumber, yellow pepper, red pepper, jalapeno, and garlic in a food processor. Pulse until finely chopped, being careful not to blend it into a puree. You want a chunky texture so the vegetables don't turn into soup.
- 3Transfer the chopped vegetables to a large serving bowl. Add the tomatoes, olive oil, vinegar, and salt, tossing to combine. Reserve four whole parsley leaves for garnish, then chop the rest of the bunch.
- 4Fold the cooked pasta and chopped parsley into the vegetable mixture until evenly coated. Chill in the refrigerator for about 1 hour so the warm pasta absorbs the dressing. Toss well before serving.
Notes
- Garnish: Top individual bowls with extra cucumber slices, halved cherry tomatoes, and the reserved parsley leaves.
- Make ahead: You can chop the vegetables and boil the pasta a day in advance. Store them separately in the fridge, then combine and dress an hour before serving.
- Storage: Keeps well in an airtight container in the fridge for up to 3 days. The flavors will continue to develop.
- Swap: If you don't have sherry vinegar, red wine vinegar works perfectly.