Best Gazpacho Pasta Recipes

GAZPACHO PASTA SALAD

Gazpacho Pasta Salad image

Lime-tomato dressing with a jalapeno kick makes for a great summer salad. Add 1 cup of cooked chicken or shrimp to make a main dish.

Provided by JEFFANDREW

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 2h30m

Yield 6

Number Of Ingredients 12

Ingredients

½ pound rotelle pasta
4 green onions, chopped
1 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
2 tomatoes, chopped
1 cucumber
¼ cup olive oil
¼ teaspoon salt
1 clove garlic, crushed
¼ cup fresh lime juice
¼ teaspoon ground black pepper
6 fluid ounces tomato juice

Steps:

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.

Nutrition Facts : Calories 244.1 calories, Carbohydrate 34.4 g, Fat 10.1 g, Fiber 3 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 107.5 mg, Sugar 4.5 g

GAZPACHO PASTA SALAD

Gazpacho Pasta Salad image

Tangy lime brightens the flavor of this colorful medley of fresh veggies.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 14

Number Of Ingredients 15

Ingredients

1 package (16 oz) bow-tie (farfalle) pasta
2 large tomatoes, seeded, coarsely chopped (2 cups)
1 large cucumber, coarsely chopped (1 1/2 cups)
1 small red bell pepper, coarsely chopped (1/2 cup)
1 small yellow bell pepper, coarsely chopped (1/2 cup)
8 medium green onions, sliced (1/2 cup)
1 green Anaheim chile, seeded, chopped
1 can (2 1/4 oz) sliced ripe olives, drained
1/2 cup finely chopped fresh cilantro
1/2 cup tomato juice
1/4 cup olive or vegetable oil
1/4 cup lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped

Steps:

Cook and drain pasta as directed on package. Rinse with cold water; drain.
In large bowl, mix pasta and all remaining salad ingredients.
In small bowl, mix all vinaigrette ingredients until well blended. Pour over salad; toss to mix.

Nutrition Facts : Calories 180, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg

GARDEN GAZPACHO PASTA SALAD

Garden Gazpacho Pasta Salad image

Looking for a Spanish-inspired salad? Then check out this pasta salad packed with fresh veggies and Cheddar cheese - a distinctive meal!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 8

Number Of Ingredients 8

Ingredients

1 1/2 cups uncooked radiatore pasta (4 1/2 ounces)
1 1/2 cups shredded Cheddar cheese (6 ounces)
1/2 cup sliced ripe olives
1 1/2 cups salsa
2 tablespoons vegetable oil
1 medium zucchini, sliced (2 cups)
1 large tomato, chopped (1 cup)
1 can (11 ounces) whole kernel corn, drained

Steps:

Cook and drain pasta as directed on package. Rinse with cold water; drain.
Toss pasta and remaining ingredients in large bowl. Serve immediately, or cover and refrigerate up to 24 hours. Toss before serving.

Nutrition Facts : Calories 235, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 460 mg

GAZPACHO PASTA SALAD

Gazpacho Pasta Salad image

Provided by Food Network

Time 23m

Yield 6 servings

Number Of Ingredients 11

Ingredients

8 ounces medium-size shaped pasta, such as pipette or cavatappi
3 tablespoons olive oil
2 tablespoons red-wine vinegar
3 medium-size cloves garlic, finely chopped
1/2 teaspoon paprika
1/2 teaspoon salt
1 can (14.5 ounces) diced tomatoes with jalapeno chiles
1 large sweet green pepper, cored, seeded and cut into 1/2-inch pieces (about 1 cup)
2 medium-size ribs celery, cut into 1/2-inch pieces (about 1 cup)
1/2 seedless cucumber, peeled, quartered lengthwise and sliced crosswise into 1/2-inch-thick pieces (about 1 1/4 cups)
Chopped fresh parsley leaves, optional

Steps:

Cook pasta in large, deep pot of lightly salted water until al dente, firm yet tender, following package directions. Drain; rinse with cold water; drain.
Meanwhile, in large bowl, whisk oil, vinegar, garlic, paprika and salt. Add tomatoes with their juice, green pepper, celery and cucumber; toss to mix. Add pasta; toss to coat.
Garnish with parsley, if desired. Serve immediately or refrigerate, covered, 30 minutes to chill.

GAZPACHO PASTA

Gazpacho Pasta image

Gazpacho is a cold soup originating in Spain. Here Ree experiments by using it as a pasta sauce for a Spanish-Italian combo, poured over freshly boiled farfalle.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1/3 cup extra-virgin olive oil, plus more for garnish
3 tablespoons sherry vinegar
3 cloves garlic, minced
One and a half 15-ounce containers grape tomatoes
3/4 English cucumber, peeled, seeded and roughly chopped
3/4 red bell pepper, seeded and roughly chopped
1/2 small red onion, minced
Kosher salt and freshly ground black pepper
Kosher salt
1 pound farfalle pasta
1/2 cup sliced green manzanilla olives
1/2 cup sliced black olives
1/4 cup finely diced red bell pepper
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped, plus basil leaves, for garnish
1/4 English cucumber, peeled and small diced

Steps:

For the sauce: Put the olive oil, vinegar, garlic, tomatoes, cucumber, bell pepper and red onion in a blender and puree until smooth. Season with salt and pepper.
For the pasta: Bring a pot of salted water to a boil. Add the farfalle and cook as per package instructions. Drain and tip into a serving dish. Pour the sauce over and toss to combine.
For the topping: Mix together the green and black olives, bell pepper, parsley, basil and cucumber in a medium bowl and sprinkle over the pasta. Drizzle with more olive oil and garnish with basil leaves.

GAZPACHO PASTA SALAD

Gazpacho Pasta Salad image

Can't find fresh jalapenos? Use jarred, or simply a fresh green chili pepper. A delightful summer pasta salad. Lime-tomato dressing with minced chilies gives it a kick.

Provided by English_Rose

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces fusilli
4 scallions, chopped
1 green pepper, deseeded and chopped
1 jalapeno chili, deseeded and minced
2 tomatoes, chopped
1 cucumber, deseeded and diced
4 tablespoons olive oil
1/2 teaspoon salt
1 garlic clove, crushed
4 tablespoons fresh lime juice
1/4 teaspoon fresh ground black pepper
3/4 cup tomato juice

Steps:

Cook fusilli according to package instructions; drain.
In large bowl combine pasta, onion, green 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.

Nutrition Facts : Calories 251.2, Fat 9.8, SaturatedFat 1.4, Sodium 283.1, Carbohydrate 35.8, Fiber 2.8, Sugar 4.5, Protein 6.3

GAZPACHO PASTA WITH CANNELLINI BEANS

GAZPACHO PASTA WITH CANNELLINI BEANS image

Categories Soup/Stew Bean Pasta Tomato

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 lb elbow macaroni, radiatore or other medium pasta shaped, uncooked
3 large, ripe tomatoes, finely diced
2 medium cucumbers, peeled, seeded and finely diced
1 medium red onion, diced
2 cups vegetable or tomato juice
1 tbsp Worcestershire sauce
3 tbps red wine vinegar
1 16oz can cannellini beans, drained and rinsed well
3 tbsp chopped fresh parsley
salt and pepper

Steps:

Prepare pasta according to directions. Drain and rinse under cold water. In a large bowl, stir together remaining ingredients. Stir in pasta and serve.

GAZPACHO PASTA SALAD

Gazpacho Pasta Salad image

Tangy lime brightens the flavor of this colorful medley of fresh veggies.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 14

Number Of Ingredients 15

Ingredients

1 package (16 oz) bow-tie (farfalle) pasta
2 large tomatoes, seeded, coarsely chopped (2 cups)
1 large cucumber, coarsely chopped (1 1/2 cups)
1 small red bell pepper, coarsely chopped (1/2 cup)
1 small yellow bell pepper, coarsely chopped (1/2 cup)
8 medium green onions, sliced (1/2 cup)
1 green Anaheim chile, seeded, chopped
1 can (2 1/4 oz) sliced ripe olives, drained
1/2 cup finely chopped fresh cilantro
1/2 cup tomato juice
1/4 cup olive or vegetable oil
1/4 cup lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped

Steps:

Cook and drain pasta as directed on package. Rinse with cold water; drain.
In large bowl, mix pasta and all remaining salad ingredients.
In small bowl, mix all vinaigrette ingredients until well blended. Pour over salad; toss to mix.

Nutrition Facts : Calories 180, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg

GAZPACHO PASTA WITH CANNELLINI

Gazpacho Pasta With Cannellini image

A yummy recipe.

Provided by Eve Peterson @mumm6

Categories Pasta

Number Of Ingredients 10

Ingredients

1 pound(s) elbow macaroni, radiatore or other med. pasta shape, uncooked
3 - large ripe tomatoes, finely diced
2 - med. cucumbers,peeled,seeded and finely diced
1 - med. red onion, diced
2 cup(s) vegetable or tomato juice
1 teaspoon(s) worcestershire sauce
3 teaspoon(s) red wine vinegar
1 can(s) 16 oz. cannellini beans, drained and rinsed well
3 tablespoon(s) chopped fresh parsely
dash(es) salt and pepper

Steps:

Prepare pasta according to pkg. directions. Drain and rinse under cold water. In large bowl, stir together remaining ingredients, serve.

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