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

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