Gazpacho Macaroni Salad
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.
Makes 6 servings
|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|
|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|
- Cook pasta according to package directions, omitting salt; drain. Rinse well under cold running water until cool; drain.
- 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.
|Saturated Fat||trace g|
|Total Fat||2 g|
|Calories from Fat||11 %|
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