Gazpacho Pasta Salad

    (81)
    2 hours

    Lime-tomato dressing with a chilli kick makes for a great and easy pasta salad. Add cooked chicken or prawns to make a main dish.


    84 people made this

    Ingredients
    Serves: 6 

    • 250g fusilli pasta
    • 4 spring onions, chopped
    • 1 green capsicum, chopped
    • 1 green or jalapeño chilli, seeded and finely chopped
    • 2 tomatoes, chopped
    • 1 large lebanese cucumber, chopped
    • 4 tablespoons (60ml) olive oil
    • 1/4 teaspoon salt
    • 1 clove garlic, crushed
    • 1/4 cup (75ml) fresh lime juice
    • 1/4 teaspoon freshly ground black pepper
    • 3/4 cup (200ml) tomato juice

    Directions
    Prep:20min  ›  Cook:10min  ›  Extra time:1hr30min  ›  Ready in:2hr 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. In large bowl combine pasta, onion, capsicum, chilli, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice. Toss well and chill in refrigerator for 2 hours. Toss again before serving.

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    Reviews and ratings
    Global ratings:
    (81)

    Reviews in English (67)

    by
    44

    EXCELLENT! I made a couple changes like others suggested. I doubled this recipe for a small group and had lots left over but my sister wanted a bunch of it for lunch. Instead of fresh tomatoes (not in season now), I used a can of Rotelle - "Milder" and a 16 oz jar of mild salsa, then I left out the tomato juice, jalepeno and bell pepper (my bro-in-law is allergic). I might add more lime juice next time since it added such a good flavor but could have been a little stronger in my opinion - I LOVE citrus flavor. I loved the cucumber in this. I seeded it first and that might not have been necessary. But it cuts the spiciness wonderfully. LOTS of compliments and requests for this recipe. Storing this one in my recipe box! Thanks! Oh, I also used 1/2 red onion diced finely instead of green onion. A tad sweeter in my opinion. I made this again for 4th of July and made a couple changes. I used a jar of salsa and one tomato. Used the green onions this time since I had them and they were GREAT. Also used 1/2 bunch of cilantro since that flavor is so good. It's MUCH better the second day so make ahead. I can't imagine anyone saying this is bland. The salsa might be the key. The best pasta salad I've ever made or eaten!  -  15 Apr 2007  (Review from Allrecipes US | Canada)

    by
    40

    This was fantastic. I substituted a jar of salsa for the tomatoes, tomato juice, jalapeno and bell pepper.  -  08 Jul 2002  (Review from Allrecipes US | Canada)

    by
    27

    I was looking for a change from the usual mayo based salads and decided on this since we love Gazpacho soup. From past experience I cut the amount of jalapeno which we believe to be a wise decision. I also used V8 juice (or a good Bloody Mary mix would work) and that gave it more of a taste. I used more juice than called for as experience has taught pasta absorbs liquid and with the amount given it was going to really soak in. Finally I added a touch more salt as that balances the lime a bit better, and added fresh chopped basil, flat leaf parsley, and cilantro. This passed the 'husband review' with flying colours!  -  25 Jul 2006  (Review from Allrecipes US | Canada)

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