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Gazpacho Pasta Salad

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Submitted by happyzhangbo

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YIELD

5 servings

PREP

15 min

COOK

10 min

READY

2⅓ hrs

Ingredients

½ 226.8
4 4
1 237
CUP ML GREEN BELL PEPPERS
chopped
1 1
EACH EACH JALAPEÑO PEPPER
seeded and minced *
2 2
EACH EACH TOMATOES
chopped
1 1
EACH EACH CUCUMBERS
¼ 59
CUP ML OLIVE OIL
¼ 1.3
TEASPOON ML SALT
1 1
CLOVE CLOVE GARLIC
crushed
¼ 59
CUP ML LIME JUICE
fresh
¼ 1.3
TEASPOON ML BLACK PEPPER
ground
6 173.4
OUNCES ML/G TOMATO JUICE

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

Comments


 

 

Nutrition Facts

Serving Size 191g (6.7 oz)
Amount per Serving
Calories 128 78% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

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