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Gazpacho Pasta Salad

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Recipe

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Yield

5 servings

Prep

15 min

Cook

10 min

Ready

2⅓ hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ pound pasta, rotelle (wagon wheel)
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4 each scallions, spring or green onions
chopped
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1 cup green bell peppers
chopped
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1 each jalapeño pepper
seeded and minced
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2 each tomatoes
chopped
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1 each cucumbers
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¼ cup olive oil
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¼ teaspoon salt
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1 clove garlic
crushed
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¼ cup lime juice
fresh
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¼ teaspoon black pepper
ground
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6 ounces tomato juice
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Ingredients

Amount Measure Ingredient Features
226.8 g pasta, rotelle (wagon wheel)
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4 each scallions, spring or green onions
chopped
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237 ml green bell peppers
chopped
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1 each jalapeño pepper
seeded and minced
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2 each tomatoes
chopped
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1 each cucumbers
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59 ml olive oil
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1.3 ml salt
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1 clove garlic
crushed
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59 ml lime juice
fresh
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1.3 ml black pepper
ground
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173.4 ml/g tomato juice
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Directions

Bring a large pot of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In large bowl combine pasta, onion, bell pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice.

Toss well and chill in refrigerator for 2 hours.

Toss again before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 191g (6.7 oz)
Amount per Serving
Calories 12878% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 128mg 5%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 3g
Vitamin A 17% Vitamin C 74%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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