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    Gazpacho Pasta Salad Gazpacho Pasta Salad

    1 package (16 ounces) farfalle (bow-tie) pasta
    Lime Vinaigrette (below)
    2 large tomatoes, seeded and 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 chili, seeded and chopped
    1 can (2 1/4 ounces) sliced ripe olives, drained
    1/2 cup finely chopped fresh cilantro


    Cook pasta as directed on package; drain. Rinse with cold water; drain.

    Make Lime Vinaigrette.

    Mix pasta and remaining ingredients in large bowl. Pour vinaigrette over salad; toss.

    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

    Mix all ingredients.

    Makes 14 servings

    This recipe displayed with permission from General Mills, Inc.

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