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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.