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Gazpacho Pasta Salad




Source of Recipe


Peggy B


Recipe Introduction


I love Gazpacho and this recipe sounds good to me. I plan to make it soon.....Thought I'd share this recipe.




List of Ingredients




Gazpacho Pasta Salad from Peggy B



1 pound rotini or spiral pasta
2 kirby (pickling) cucumbers, 1 regular cucumber, or 1 half hydroponic (long seedless) cucumber

1 bunch scallions (green onions), white and light green parts, thinly sliced
6 medium ripe tomatoes, chopped
1/4 cup fresh cilantro, chopped
1/4 cup extra virgin olive oil
2 Tablespoons white wine vinegar
2 cloves garlic, fresh or roasted, minced
1-1/2 teaspoons salt, or to taste
1/8 teaspoon ground cayenne pepper, or to taste



Recipe




Prepare the pasta to al dente tenderness. Rinse well with cold water, drain, and set aside in a large mixing bowl. If using kirby or regular cucumbers, peel, cut in half lengthwise and remove the seeds, then chop coarsely; if using hydroponic cucumber (the kind that comes wrapped in plastic), you don't need to peel or remove the seeds but can if you want to; chop coarsely. Gently mix the cucumbers, scallions, tomatoes, and cilantro with the pasta. In a separate small bowl, whisk together the oil, vinegar, garlic, and seasonings, then add to the pasta and vegetables, stirring gently to mix. Serve immediately, or refrigerate for an hour or so and serve chilled.