↞ recipe box start page
Category: Pasta Salads
Prep Time: Cook Time: Total Time:
1 (14 1/2 oz) can diced tomatoes (do not drain)
3 medium cloves garlic, minced
1 tsp hot red pepper flakes
1/4 cup packed fresh basil leaves
1 tbsp red wine vinegar
Salt
1 lb rotini pasta
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch pieces
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
2 cups cherry tomatoes, halved
1/4 cup chopped fresh parsley leaves
3 scallions, thinly sliced
1/4 cup extra-virgin olive oil
1/2 cup crumbled feta cheese
1/2 cup pitted black olives, quartered
Puree diced tomatoes, garlic, red pepper flakes, basil, vinegar, and 1/2 tsp salt in blender until smooth. Transfer to bowl (don't use metal), cover, and refrigerate for at least 2 hours or overnight.
Bring 4 quarts of water to boil in large pot. Add 1 tbsp salt and pasta and cook until al dente. Drain pasta, rinse with cold water, and set aside.
Place cucumbers, red and yellow peppers, cherry tomatoes, parsley, scallions, and oil in large serving bowl and toss well to combine. Add pasta and pureed dressing and toss again. (Salad can be refrigerated overnight.) Scatter cheese and olives over top. Serve chilled or at room temperature. Serves 8 to 10
view more member recipes
GAZPACHO PASTA SALAD
view my recipes
print
save
Category: Pasta Salads
Prep Time: Cook Time: Total Time:
1 (14 1/2 oz) can diced tomatoes (do not drain)
3 medium cloves garlic, minced
1 tsp hot red pepper flakes
1/4 cup packed fresh basil leaves
1 tbsp red wine vinegar
Salt
1 lb rotini pasta
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch pieces
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
2 cups cherry tomatoes, halved
1/4 cup chopped fresh parsley leaves
3 scallions, thinly sliced
1/4 cup extra-virgin olive oil
1/2 cup crumbled feta cheese
1/2 cup pitted black olives, quartered
Puree diced tomatoes, garlic, red pepper flakes, basil, vinegar, and 1/2 tsp salt in blender until smooth. Transfer to bowl (don't use metal), cover, and refrigerate for at least 2 hours or overnight.
Bring 4 quarts of water to boil in large pot. Add 1 tbsp salt and pasta and cook until al dente. Drain pasta, rinse with cold water, and set aside.
Place cucumbers, red and yellow peppers, cherry tomatoes, parsley, scallions, and oil in large serving bowl and toss well to combine. Add pasta and pureed dressing and toss again. (Salad can be refrigerated overnight.) Scatter cheese and olives over top. Serve chilled or at room temperature. Serves 8 to 10
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Gazpacho Pasta Salad
by sgre52160
1 can (14 1/2 oz) diced tomatoes (do not drain) 3 medium cloves garlic , minced 1 tsp hot red pepper flakes 1/4 cup packed fresh basil leaves 1 tbsp red wine vinegar Table salt 1 pound rotin
by sgre52160
1 can (14 1/2 oz) diced tomatoes (do not drain) 3 medium cloves garlic , minced 1 tsp hot red pepper flakes 1/4 cup packed fresh basil leaves 1 tbsp red wine vinegar Table salt 1 pound rotin
Gazpacho Salad
by sgre52160
1 1/2 tbsp red wine vinegar 1 1/2 tbsp olive oil 1/4 tsp salt, pepper and garlic powder 2 cups chopped seeded firm-ripe tomatoes 1 cup diced (1/4 in.) peeled, seeded cucumber 1/2 cup each
by sgre52160
1 1/2 tbsp red wine vinegar 1 1/2 tbsp olive oil 1/4 tsp salt, pepper and garlic powder 2 cups chopped seeded firm-ripe tomatoes 1 cup diced (1/4 in.) peeled, seeded cucumber 1/2 cup each
Gazpacho
by KitchenMagician
4 c. chopped, peeled tomatoes 1 c. tomato juice or vegetable juice 1 c. beef broth 1/2 c. chopped, seeded cucumber 1/4 c. minced green sweet pepper 1/4 c. minced chopped onion 2 T. snipped fresh
by KitchenMagician
4 c. chopped, peeled tomatoes 1 c. tomato juice or vegetable juice 1 c. beef broth 1/2 c. chopped, seeded cucumber 1/4 c. minced green sweet pepper 1/4 c. minced chopped onion 2 T. snipped fresh
Veg - Castilian Gazpacho
by KitchenMagician
Makes 6 servings. 4 c. chopped, peeled tomatoes 1 c. tomato juice or vegetable juice 1 c. beef broth 1/2 c. chopped, seeded cucumber 1/4 c. minced green sweet pepper 1/4 c. minced chopped onio
by KitchenMagician
Makes 6 servings. 4 c. chopped, peeled tomatoes 1 c. tomato juice or vegetable juice 1 c. beef broth 1/2 c. chopped, seeded cucumber 1/4 c. minced green sweet pepper 1/4 c. minced chopped onio
view more member recipes
related CDKitchen recipes
Cold Spaghetti Salad
Threadgill's French Quarter Pasta Salad
Pasta Salad for 100
New Potato Salad With Gazpacho Dressing
Kielbasa Pasta Salad
Bloody Mary Gazpacho With Drunken Shrimp Ceviche
Tex-Mex Pasta Salad With Raisins For A Crowd