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Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.
Gazpacho Macaroni Salad
Yield: Makes 6 servings
Gazpacho is traditionally an uncooked soup of pureed fresh vegetables. Here we have chopped the vegetables and mixed them with macaroni; the result–a healthy and colorful array for all your senses.
Ingredients:
4
ounces uncooked macaroni
2-1/2
cups chopped and seeded tomatoes
1
cup finely chopped red onion
1
cup finely chopped cucumber
1/2
cup finely chopped celery
1/2
cup finely chopped green bell pepper
1/2
cup finely chopped red bell pepper
2
tablespoons finely chopped black olives
3
tablespoons cider vinegar
1
bay leaf
2
tablespoons minced parsley or 1 teaspoon dried parsley
1
tablespoon fresh thyme or 1/2 teaspoon dried thyme leaves
1
clove garlic, minced
3
to 4 dashes hot pepper sauce
1/4
teaspoon black pepper
Preparation:
1.
Cook pasta according to package directions, omitting salt; drain. Rinse well under cold running water until cool; drain.
2.
Combine pasta and remaining ingredients in medium bowl. Cover and refrigerate 4 hours for flavors to blend. Remove bay leaf before serving. Garnish with whole olives, cucumber slices and dill sprigs, if desired. Serve chilled or at room temperature.
Nutritional Information:
| Serving Size: | |
| Sodium | 114 mg |
| Protein | 5 g |
| Fiber | 3 g |
| Carbohydrate | 27 g |
| Saturated Fat | trace g |
| Total Fat | 2 g |
| Calories from Fat | 11 % |
| Calories | 136 |
Dietary Exchange:
| Fat | 1/2 |
| Vegetable | 2-1/2 |
| Starch | 1 |
This recipe appears in:
Pasta Side Dish
