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Chunky Gazpacho and Pasta Salad

Contributed by: News Canada

(NC) - A fresh and zesty salad full of ripe, juicy Ontario tomatoes, crisp, seedless cucumbers and the sunny tastes of Spain.

Ingredients:

  • 1 cup uncooked shell pasta
  • 3 large, firm Ontario Greenhouse Tomatoes, chopped
  • 1 large Ontario Greenhouse Cucumber, cubed
  • 1/2 cup sliced black olives, optional
  • 3 green onions, sliced
  • 1/2 medium green pepper, chopped
  • 1/4 cup chopped parsley

Dressing:

  • 1/4 cup olive oil
  • 3 tbsp red wine vinegar
  • 2 cloves garlic, crushed
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1/2 tsp hot pepper sauce
  • 1/4 tsp freshly ground pepper
  • Leaf lettuce

Directions:

Salad:

In a large amount of boiling water, cook pasta until al dente (tender, but firm); drain well and cool. In a large bowl, combine cooled pasta, Greenhouse tomatoes, Greenhouse cucumber, black olives (if using), green onions, green pepper, and parsley.

Dressing:

Whisk together oil, vinegar, garlic, and seasonings. Pour over tomato mixture and stir gently. Cover and refrigerate for 30 minutes or longer. Serve on leaf lettuce.

Makes 8 servings, about 10 cups (2.5 L) salad.

Gazpacho Soup Variation:

Omit pasta and black olives in recipe above and use only one-half of the dressing. To half the dressing, add 1 cup (250 mL) tomato juice or vegetable cocktail, chopped Gpeenhouse tomatoes and cucumber, chopped green onions, green pepper, and parsley.

Serving Size: Makes about 4 cups (1L) of soup.


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