This gazpacho pasta salad recipe combines a lime-tomato dressing with jalapeño for a spicy kick, making for a great summer salad. Add one cup cooked chicken or shrimp to make it a main dish.
Ingredients
- 8 ounces rotelle pasta
- 2 tomatoes , chopped
- 1 cucumber , chopped
- 1 cup chopped green bell pepper
- 6 fluids ounces tomato juice
- 4 greens onions , chopped
- 1 jalapeño chile pepper , seeded and minced
- 0.25 cups olive oil
- 0.25 cups fresh lime juice
- 1 clove garlic , minced
- salt and ground black pepper to taste
Instructions
-
1
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotelle pasta and return to a boil. Cook pasta, uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
-
2
Combine pasta, tomatoes, cucumber, bell pepper, tomato juice, green onions, jalapeño, oil, lime juice, and garlic; season with salt and black pepper. Refrigerate for 2 hours. Toss before serving.
Nutrition Facts
Per serving
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