Gazpacho Pasta Salad
Ingredients
- 8 ounces rotelle pasta
- 2 tomatoes, chopped
- 1 cucumber, chopped
- 1 cup chopped green bell pepper
- 6 fluid ounces tomato juice
- 4 green onions, chopped
- 1 jalapeño chile pepper, seeded and minced
- ¼ cup olive oil
- ¼ cup fresh lime juice
- 1 clove garlic, minced
- salt and ground black pepper to taste
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Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotelle pasta and return to a boil. Cook pasta, uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
- Combine pasta, tomatoes, cucumber, bell pepper, tomato juice, green onions, jalapeño, oil, lime juice, and garlic; season with salt and black pepper. Refrigerate for 2 hours. Toss before serving.
Source
Original recipe: View Original