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
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.