Summer Gazpacho Pasta Salad

Name: Summer Gazpacho Pasta Salad
Total time: 330 min
Yield: 2
Ingredients: 1 large English cucumber, divided; 1 cup roughly chopped sweet peppers; 1 jalapeno pepper, seeded, chopped; 2 tablespoons sliced green onions, white and light parts only; 2 cloves peeled garlic; 2 1/2 pounds fresh, ripe tomatoes, cored, quartered; 5-6 basil leaves; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon white sugar; 1/2 cup wine vinegar; 1/2 cup olive oil; 400 grams macaroni

A refreshing pasta salad inspired by the classic chilled soup, gazpacho. Perfect for warm days when you crave something fresh and vibrant.

Recipe Info

Prep Time

330 min

Difficulty

Easy

Servings

Nutrition

calories170kcal

carbohydrates18g

fat10g

protein3g

sodium242mg

Dinner Side Dish Salad Pasta American

Ingredients

1 large English cucumber, divided

1 cup roughly chopped sweet peppers

1 jalapeno pepper, seeded, chopped

2 tablespoons sliced green onions, white and light parts only

2 cloves peeled garlic

2 1/2 pounds fresh, ripe tomatoes, cored, quartered

5-6 basil leaves

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon white sugar

1/2 cup wine vinegar

1/2 cup olive oil

400 grams macaroni

Directions

Peel more than half of the cucumber and set it aside. Finely dice the remaining unpeeled cucumber and refrigerate it.

For the gazpacho dressing, chop the peeled cucumber into large pieces and add them to a blender along with the red bell pepper, jalapeno, green onion, garlic, tomatoes, basil, salt, black pepper, sugar, wine vinegar, and olive oil. Blend until smooth, then strain the mixture into a large bowl; you should have 7 to 8 cups of dressing.

Cook the macaroni in boiling salted water until it's not quite tender, about 6 minutes or 15-30 seconds less than the package instructions. Drain well and let it cool slightly for around 5 minutes while stirring occasionally.

Combine the macaroni with the gazpacho dressing, ensuring it's well coated. Refrigerate the mixture for at least 5 hours or up to overnight.

The next day, give the salad a gentle stir and then mix in the reserved diced cucumber, red bell pepper, and sliced green onion. Season with additional salt and black pepper before serving.