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Gazpacho Pasta Salad

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By Betty Crocker Kitchens
Updated Oct 7, 2008
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Tangy lime brightens the flavor of this colorful medley of fresh veggies.

Gazpacho Pasta Salad

  • Prep Time 20 min
  • Total 35 min
  • Servings 14
  • Ingredients 15
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Ingredients

Salad

  • 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

Tomato-Lime Vinaigrette

  • 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

Instructions

  • Step 
    1
    Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • Step 
    2
    In large bowl, mix pasta and all remaining salad ingredients.
  • Step 
    3
    In small bowl, mix all vinaigrette ingredients until well blended. Pour over salad; toss to mix.

Nutrition

180 Calories
5 g Total Fat
5 g Protein
30 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
45
Total Fat
5 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
160 mg
Potassium
210 mg
Total Carbohydrate
30 g
Dietary Fiber
2 g
Protein
5 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
64%
64%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
2 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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