Gazpacho Macaroni Salad Recipes

GAZPACHO PASTA SALAD

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.

GAZPACHO MACARONI SALAD

Steps:

• 1. Cook macaroni according to directions. Rinse in cold water; drain. Rinse in cold water again; drain again. Place peas in a bowl. Cover with boiling water. Let stand 1 to 2 minutes; drain.
• 2. In a bowl, combine macaroni, peas, tomatoes, celery, cucumber, green pepper, onions, salami, and parsley.
• 3. In a separate bowl, beat together remaining ingredients until well-blended. Pour over macaroni mixture, toss lightly.
• 4. Serve in lettuce cups; garnish with olives. NOTE: macaroni and vegetable mixture may be combined with dressing and chilled 3 hours before serving. Toss before spooning in lettuce cups.

GAZPACHO SALAD

Steps:

• In a 1-1/2-quart bowl, layer one-third to one-half of the tomatoes, cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two or three more times. , In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon.

GAZPACHO MACARONI SALAD

Steps:

• Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.
• Combine pasta and remaining ingredients in a medium bowl. Cover and refrigerate 4 hours for flavors to blend. Remove bay leaf before serving. Garnish with whole olives, cucumber slices and dill sprigs, if desired. Can be served chilled or at room temperature.

GAZPACHO PASTA SALAD

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.

GAZPACHO PASTA

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

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.