Best Gazpacho Macaroni Salad Recipes

GAZPACHO MACARONI SALAD

Gazpacho Macaroni Salad image

Although Gazpacho is traditionally an uncooked soup of pureed fresh vegetables, this recipe combines the chopped vegetables with pasta in the form of a salad. Prep time does not include marinating time.

Provided by DailyInspiration

Categories Salad Dressings

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

4 ounces uncooked macaroni
2 1/2 cups tomatoes, seeded and chopped
1 cup red onion, finely chopped
1 cup cucumber, finely chopped
1/2 cup celery, finely chopped
1/2 cup green bell pepper, finely chopped (or yellow or orange)
1/2 cup red bell pepper, finely chopped
2 tablespoons black olives, finely chopped
3 tablespoons cider vinegar (or red wine vinegar)
1 bay leaf
2 tablespoons fresh parsley, minced (or 1 tsp. dried parsley)
1 tablespoon fresh thyme, minced (or 1/2 tsp. dried thyme leaves)
1 garlic clove, minced
3 -4 dashes hot pepper sauce
1/4 teaspoon ground black pepper
whole olive (to garnish)
sliced cucumber (to garnish)
dill sprigs (to garnish)

Steps:

Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.
Combine pasta and remaining ingredients in a 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. Can be served chilled or at room temperature.

GAZPACHO MACARONI SALAD

Gazpacho Macaroni Salad image

This is a really great recipe - perfect as a take-along to any large gathering. We omitted the green pepper that is mentioned in the directions, but a medium-sized pepper should do the trick if you include it. Enjoy!

Provided by billy haze

Categories Other Salads

Time 1h15m

Number Of Ingredients 17

Ingredients

2 c uncooked macaroni
1 pkg frozen peas or fresh peas, 10 oz
3 medium tomatoes, peeled and chopped
1 c celery, chopped
1 medium cucumber
1 green pepper, diced
5 green onions, thinly sliced
6 oz salami, cubed
1/4 c parsley, fresh
1/3 c olive oil, extra virgin
1/4 c red wine vinegar or apple cider vinegar
1 tsp salt
1/2 tsp Worcestershire sauce
hot pepper sauce to taste
1 clove garlic, pressed
lettuce cups
ripe olives

Steps:

1. Cook macaroni according to directions. Rinse in cold water; drain. Rinse in cold water again; drain again. Place peas in a bowl. Cover with boiling water. Let stand 1 to 2 minutes; drain.
2. In a bowl, combine macaroni, peas, tomatoes, celery, cucumber, green pepper, onions, salami, and parsley.
3. In a separate bowl, beat together remaining ingredients until well-blended. Pour over macaroni mixture, toss lightly.
4. Serve in lettuce cups; garnish with olives. NOTE: macaroni and vegetable mixture may be combined with dressing and chilled 3 hours before serving. Toss before spooning in lettuce cups.

GAZPACHO MACARONI SALAD RECIPE - FOOD.COM

Gazpacho Macaroni Salad Recipe - Food.com image

Although Gazpacho is traditionally an uncooked soup of pureed fresh vegetables, this recipe combines the chopped vegetables with pasta in the form of a salad. Prep time does not include marinating time.

Provided by @MakeItYours

Number Of Ingredients 18

Ingredients

4 ounces uncooked macaroni
2 1/2 cups tomatoes, seeded and chopped
1 cup red onion, finely chopped
1 cup cucumber, finely chopped
1/2 cup celery, finely chopped
1/2 cup green bell pepper, finely chopped (or yellow or orange)
1/2 cup red bell pepper, finely chopped
2 tablespoons black olives, finely chopped
3 tablespoons cider vinegar (or red wine vinegar)
1 bay leaf
2 tablespoons fresh parsley, minced (or 1 tsp. dried parsley)
1 tablespoon fresh thyme, minced (or 1/2 tsp. dried thyme leaves)
1 garlic clove, minced
3 -4 dashes hot pepper sauce
1/4 teaspoon ground black pepper
whole olive (to garnish)
sliced cucumber (to garnish)
dill sprigs (to garnish)

Steps:

Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.
Combine pasta and remaining ingredients in a 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. Can be served chilled or at room temperature.

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