Mar 2, 2008

Gazpacho Pasta Salad

This is a recipe that I pulled out of Cooking Light quite awhile ago. It easily became my favorite and go-to pasta salad. It is light and delicious.

I made the whole recipe so that we could take it for lunch this week. I am so over sandwiches!!! And you know I am NOT eating school lunch. (Unless it is tomato soup and grilled cheese day, which is not happening this week.)


1 14-½ oz. can diced tomatoes
3 medium garlic cloves, minced
1 teaspoon hot red pepper flakes
¼ cup packed fresh basil
1 Tablespoon red wine vinegar
Salt
1 pound rotini pasta
1 medium cucumber, peeled, quartered lengthwise, seeded and cut into ¼ inch pieces
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
2 cups (or 1 pt.) cherry or grape tomatoes, halved
¼ cup chopped fresh parsley
3 scallions, thinly slice
1/4 cup olive oil

1) Blend diced tomatoes, garlic, red pepper flakes, basil, vinegar and ½ teaspoon salt until smooth. Transfer to bowl (not metal), cover, and refrigerate for at least 2 hours or overnight.

2) Cook the pasta in salted water until al dente. Drain, rinse well with cold water, and set aside.

3) Combine cucumber, red and yellow peppers, cherry tomatoes, parsley, scallions and oil in large bowl and toss well. Add pasta and pureed dressing and toss again. Serve chilled or at room temperature. Salad can be refrigerated over night, too.

2 comments:

JennDZ - The Leftover Queen said...

That looks so colorful and delicious! And I am with you on the grilled cheese and tomato soup thing - why is that SUCH a great combination???!!!

Welcome to The Foodie Blogroll!

JennDZ - The Leftover Queen said...

That looks so colorful and delicious! And I am with you on the grilled cheese and tomato soup thing - why is that SUCH a great combination???!!!

Welcome to The Foodie Blogroll!

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