Appetizers / Soups / Salads

Gazpacho Pasta Salad takes 5 minutes to prepare.

Gazpacho Pasta Salad takes 15 minutes to cook.

Gazpacho Pasta Salad makes 15 servings.

The ingredients for Gazpacho Pasta Salad are:

1 (14 1/2 oz.) can tomatoes
3 medium garlic cloves
1 teaspoon hot red pepper flakes
1/4 cup packed fresh basil
1 Tablespoon red wine vinegar
Salt
1 pound Barilla Plus rotini
1 medium cucumber, peeled, quartered lengthwise, seeded and cut into 1/4 inch pieces
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
2 cups (or 1 pt.) cherry tomatoes, halved
1/4 cup chopped fresh parsley
3 scallions, thinly sliced
2 Tbsp olive oil

Here is how you make Gazpacho Pasta Salad:

Blend diced tomatoes, garlic, red pepper flakes, basil, vinegar and 1/2 teaspoon salt until smooth. Transfer to bowl (not metal), cover, and refrigerate for at least 2 hours.Cook the pasta in salted water until al dente. Drain, rinse well with cold water, and set aside.Combine cucumber, red and yellow peppers, cherry tomatoes, parsley, scallions and oil in large bowl and toss well. Add pasta and pureed dressing and toss again. Serve chilled or at room temperature. Salad can be refrigerated over night, too.Makes 15 servings – 1 generous cup eachNumber of Servings: 15Recipe submitted by SparkPeople user BUN3KIN.

The nutritional information for Gazpacho Pasta Salad is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 132.8

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 42.2 mg
• Total Carbs: 21.8 g
• Dietary Fiber: 2.7 g
• Protein: 5.5 g