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.
- 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
- 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
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.
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.