Gazpacho Pasta Salad
By America's Test KitchenPublished on August 2, 2011
Yield
Serves 8 to 10
Ingredients
1 can (14 ½ ounces) diced tomatoes (do not drain)3 medium cloves garlic, minced1 teaspoon hot red pepper flakes ¼ cup packed fresh basil leaves 1 tablespoon red wine vinegar Table salt 1 pound rotini pasta 1 medium cucumber, peeled, halved lengthwise, seeded, and cut into ¼-inch pieces1 medium red bell pepper, chopped1 medium yellow bell pepper, chopped2 cups cherry tomatoes, halved¼ cup chopped fresh parsley leaves 3 scallions, thinly sliced¼ cup extra-virgin olive oil ½ cup crumbled feta cheese ½ cup pitted black olives, quartered
Before You Begin
Gazpacho, the classic chilled summer soup, gets a new look as a dressing for this zesty pasta salad. Use any curly pasta in this recipe.
Instructions
- Puree diced tomatoes, garlic, red pepper flakes, basil, vinegar, and 1/2 teaspoon salt in blender until smooth. Transfer to bowl (don't use metal), cover, and refrigerate for at least 2 hours or overnight.
- Bring 4 quarts of water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, rinse with cold water, and set aside.
- Place cucumber, red and yellow peppers, cherry tomatoes, parsley, scallions, and oil in large serving bowl and toss well to combine. Add pasta and pureed dressing and toss again. (Salad can be refrigerated overnight.) Scatter cheese and olives over top. Serve chilled or at room temperature.
Yield
Serves 8 to 10Ingredients
1 can (14 ½ ounces) diced tomatoes (do not drain)
3 medium cloves garlic, minced
1 teaspoon hot red pepper flakes
¼ cup packed fresh basil leaves
1 tablespoon red wine vinegar
Table salt
1 pound rotini pasta
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into ¼-inch pieces
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
2 cups cherry tomatoes, halved
¼ cup chopped fresh parsley leaves
3 scallions, thinly sliced
¼ cup extra-virgin olive oil
½ cup crumbled feta cheese
½ cup pitted black olives, quartered
Ingredients
1 can (14 ½ ounces) diced tomatoes (do not drain)
3 medium cloves garlic, minced
1 teaspoon hot red pepper flakes
¼ cup packed fresh basil leaves
1 tablespoon red wine vinegar
Table salt
1 pound rotini pasta
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into ¼-inch pieces
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
2 cups cherry tomatoes, halved
¼ cup chopped fresh parsley leaves
3 scallions, thinly sliced
¼ cup extra-virgin olive oil
½ cup crumbled feta cheese
½ cup pitted black olives, quartered
Ingredients
1 can (14 ½ ounces) diced tomatoes (do not drain)
3 medium cloves garlic, minced
1 teaspoon hot red pepper flakes
¼ cup packed fresh basil leaves
1 tablespoon red wine vinegar
Table salt
1 pound rotini pasta
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into ¼-inch pieces
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
2 cups cherry tomatoes, halved
¼ cup chopped fresh parsley leaves
3 scallions, thinly sliced
¼ cup extra-virgin olive oil
½ cup crumbled feta cheese
½ cup pitted black olives, quartered
Why This Recipe Works
This recipe takes the flavors of traditional gazpacho and mimics them in a pasta salad. We found that preparing the dressing beforehand allowed the gazpacho flavors to combine and marry together. This Gazpacho Pasta Salad recipe relies on well-seasoned pasta for better flavor—we used 1 tablespoon of salt per gallon of water. We found that spiral-shaped rotini pasta works perfectly in this Gazpacho Pasta Salad recipe because the coils catch the dressing.
Before You Begin
Gazpacho, the classic chilled summer soup, gets a new look as a dressing for this zesty pasta salad. Use any curly pasta in this recipe.
Instructions
- Puree diced tomatoes, garlic, red pepper flakes, basil, vinegar, and 1/2 teaspoon salt in blender until smooth. Transfer to bowl (don't use metal), cover, and refrigerate for at least 2 hours or overnight.
- Bring 4 quarts of water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, rinse with cold water, and set aside.
- Place cucumber, red and yellow peppers, cherry tomatoes, parsley, scallions, and oil in large serving bowl and toss well to combine. Add pasta and pureed dressing and toss again. (Salad can be refrigerated overnight.) Scatter cheese and olives over top. Serve chilled or at room temperature.
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