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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Although Gazpacho is traditionally an uncooked soup of pureed fresh vegetables, this recipe combines the chopped vegetables with pasta in the form of a salad. Prep time does not include marinating time. Ingredients:
4 ounces uncooked macaroni |
2 1/2 cups tomatoes, seeded and chopped |
1 cup red onion, finely chopped |
1 cup cucumber, finely chopped |
1/2 cup celery, finely chopped |
1/2 cup green bell pepper, finely chopped (or yellow or orange) |
1/2 cup red bell pepper, finely chopped |
2 tablespoons black olives, finely chopped |
3 tablespoons cider vinegar (or red wine vinegar) |
1 bay leaf |
2 tablespoons fresh parsley, minced (or 1 tsp. dried parsley) |
1 tablespoon fresh thyme, minced (or 1/2 tsp. dried thyme leaves) |
1 garlic clove, minced |
3 -4 dashes hot pepper sauce |
1/4 teaspoon ground black pepper |
whole olive (to garnish) |
sliced cucumber (to garnish) |
dill sprigs (to garnish) |
Directions:
1. Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.
2. Combine pasta and remaining ingredients in a medium bowl. Cover and refrigerate 4 hours for flavors to blend. Remove bay leaf before serving. Garnish with whole olives, cucumber slices and dill sprigs, if desired. Can be served chilled or at room temperature.
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