Gazpacho Pasta Salad

Name: Gazpacho Pasta Salad
Yield: Serves 8 to 10
Ingredients: , 1 can (14 1/2 ounces) diced tomatoes (do not drain); 3 medium cloves, garlic, minced; 1 teaspoon, hot red pepper flakes; 1/4 cup, packed fresh basil leaves; 1 tablespoon, red wine vinegar; , Table salt; 1 pound, rotini pasta; 1 , medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch pieces; 1 , medium red bell pepper, chopped; 1 , medium yellow bell pepper, chopped; 2 cups, cherry tomatoes, halved; 1/4 cup, chopped fresh parsley leaves; 3 , scallions, thinly sliced; 1/4 cup, extra-virgin olive oil; 1/2 cup, crumbled feta cheese; 1/2 cup, pitted black olives, quartered

12 comments

Appears in Cook's Country April/May 2005

The classic chilled summer soup is reinvented in picnic salad form.

SERVES8 to 10

WHY THIS RECIPE WORKS

This recipe takes the flavors of traditional gazpacho and mimics them in a pasta salad. We found that preparing the dressing beforehand allowed the gazpacho flavors to combine and marry together. This Gazpacho Pasta Salad recipe relies on w...

This is a members' feature.