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    Gazpacho Pasta Salad


    Source of Recipe


    Betty Crocker

    List of Ingredients




    1 package (16 ounces) farfalle (bow-tie) pasta
    Tomato-Lime Vinaigrette (See Below)
    2 large tomatoes, seeded and coarsely chopped (2 cups)
    1 large cucumber, coarsely chopped (1 1/2 cups)
    1 small red bell pepper, coarsely chopped (1/2 cup)
    1 small yellow bell pepper, coarsely chopped (1/2 cup)
    8 medium green onions, sliced (1/2 cup)
    1 green Anaheim chili, seeded and chopped
    1 can (2 1/4 ounces) sliced ripe olives, drained
    1/2 cup finely chopped fresh cilantro

    Recipe



    1. Cook pasta as directed on package; drain. Rinse with cold water; drain.
    2. Make Tomato-Lime Vinaigrette.
    3. Mix pasta and remaining ingredients in large bowl. Pour vinaigrette over salad; toss.




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    Tomato-Lime Vinaigrette



    1/2 cup tomato juice
    1/4 cup olive or vegetable oil
    1/4 cup lime juice
    1/2 teaspoon salt
    1/4 teaspoon pepper
    2 garlic cloves, finely chopped

    1. Mix all ingredients.



 

 

 


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