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.
