Best 5 Gazpacho Pasta Salad Recipes

Indulge in a tantalizing culinary journey with our comprehensive guide to gazpacho pasta salad, a vibrant and refreshing dish that captures the essence of summer. Discover three delectable variations, each offering a unique flavor profile to satisfy your taste buds. From the classic Spanish gazpacho pasta salad that bursts with the flavors of fresh vegetables, to a zesty and smoky roasted red pepper gazpacho pasta salad, and a creamy and indulgent avocado gazpacho pasta salad, our recipes cater to diverse preferences. Embark on this culinary adventure and elevate your next gathering or meal with a delightful gazpacho pasta salad.

Here are our top 5 tried and tested recipes!

GAZPACHO PASTA SALAD

Gazpacho Pasta Salad image

Lime-tomato dressing with a jalapeno kick makes for a great summer salad. Add 1 cup of cooked chicken or shrimp to make a main dish.

Provided by JEFFANDREW

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 2h30m

Yield 6

Number Of Ingredients 12

Ingredients

½ pound rotelle pasta
4 green onions, chopped
1 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
2 tomatoes, chopped
1 cucumber
¼ cup olive oil
¼ teaspoon salt
1 clove garlic, crushed
¼ cup fresh lime juice
¼ teaspoon ground black pepper
6 fluid ounces tomato juice

Steps:

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.
In large bowl combine pasta, onion, bell pepper, jalapeno, 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.

Nutrition Facts : Calories 244.1 calories, Carbohydrate 34.4 g, Fat 10.1 g, Fiber 3 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 107.5 mg, Sugar 4.5 g

GAZPACHO PASTA SALAD

Gazpacho Pasta Salad image

Tangy lime brightens the flavor of this colorful medley of fresh veggies.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 14

Number Of Ingredients 15

Ingredients

1 package (16 oz) bow-tie (farfalle) pasta
2 large tomatoes, seeded, 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 chile, seeded, chopped
1 can (2 1/4 oz) sliced ripe olives, drained
1/2 cup finely chopped fresh cilantro
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 cloves garlic, finely chopped

Steps:

Cook and drain pasta as directed on package. Rinse with cold water; drain.
In large bowl, mix pasta and all remaining salad ingredients.
In small bowl, mix all vinaigrette ingredients until well blended. Pour over salad; toss to mix.

Nutrition Facts : Calories 180, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg

GAZPACHO PASTA SALAD

Gazpacho Pasta Salad image

Provided by Food Network

Time 23m

Yield 6 servings

Number Of Ingredients 11

Ingredients

8 ounces medium-size shaped pasta, such as pipette or cavatappi
3 tablespoons olive oil
2 tablespoons red-wine vinegar
3 medium-size cloves garlic, finely chopped
1/2 teaspoon paprika
1/2 teaspoon salt
1 can (14.5 ounces) diced tomatoes with jalapeno chiles
1 large sweet green pepper, cored, seeded and cut into 1/2-inch pieces (about 1 cup)
2 medium-size ribs celery, cut into 1/2-inch pieces (about 1 cup)
1/2 seedless cucumber, peeled, quartered lengthwise and sliced crosswise into 1/2-inch-thick pieces (about 1 1/4 cups)
Chopped fresh parsley leaves, optional

Steps:

Cook pasta in large, deep pot of lightly salted water until al dente, firm yet tender, following package directions. Drain; rinse with cold water; drain.
Meanwhile, in large bowl, whisk oil, vinegar, garlic, paprika and salt. Add tomatoes with their juice, green pepper, celery and cucumber; toss to mix. Add pasta; toss to coat.
Garnish with parsley, if desired. Serve immediately or refrigerate, covered, 30 minutes to chill.

GARDEN GAZPACHO PASTA SALAD

Garden Gazpacho Pasta Salad image

Looking for a Spanish-inspired salad? Then check out this pasta salad packed with fresh veggies and Cheddar cheese - a distinctive meal!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 8

Number Of Ingredients 8

Ingredients

1 1/2 cups uncooked radiatore pasta (4 1/2 ounces)
1 1/2 cups shredded Cheddar cheese (6 ounces)
1/2 cup sliced ripe olives
1 1/2 cups salsa
2 tablespoons vegetable oil
1 medium zucchini, sliced (2 cups)
1 large tomato, chopped (1 cup)
1 can (11 ounces) whole kernel corn, drained

Steps:

Cook and drain pasta as directed on package. Rinse with cold water; drain.
Toss pasta and remaining ingredients in large bowl. Serve immediately, or cover and refrigerate up to 24 hours. Toss before serving.

Nutrition Facts : Calories 235, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 460 mg

GAZPACHO PASTA SALAD

Gazpacho Pasta Salad image

Tangy lime brightens the flavor of this colorful medley of fresh veggies.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 14

Number Of Ingredients 15

Ingredients

1 package (16 oz) bow-tie (farfalle) pasta
2 large tomatoes, seeded, 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 chile, seeded, chopped
1 can (2 1/4 oz) sliced ripe olives, drained
1/2 cup finely chopped fresh cilantro
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 cloves garlic, finely chopped

Steps:

Cook and drain pasta as directed on package. Rinse with cold water; drain.
In large bowl, mix pasta and all remaining salad ingredients.
In small bowl, mix all vinaigrette ingredients until well blended. Pour over salad; toss to mix.

Nutrition Facts : Calories 180, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg

Tips:

Select ripe and fresh ingredients: Use ripe tomatoes, cucumbers, bell peppers, and onions for the best flavor and texture.
Chill the ingredients: Before assembling the pasta salad, chill the cooked pasta, vegetables, and dressing separately to ensure the salad stays cold and refreshing.
Use a variety of pasta shapes: Experiment with different pasta shapes, such as penne, rotini, or fusilli, to add visual interest and texture to the salad.
Add a protein source: For a more substantial salad, add grilled chicken, shrimp, or tofu to the pasta salad.
Don't overdress the salad: Add the dressing just before serving and toss gently to ensure the pasta and vegetables are evenly coated without becoming soggy.
Serve immediately or chill: Gazpacho pasta salad is best served immediately, but it can also be chilled for later use. If chilling, bring it to room temperature before serving.

Conclusion:

Gazpacho pasta salad is a delicious and refreshing summer dish that combines the flavors of classic gazpacho soup with the convenience of a pasta salad. It is easy to make and can be tailored to your preferences by adding different vegetables, proteins, or herbs. Whether you are looking for a light lunch, a picnic side dish, or a fun and colorful addition to your next potluck, gazpacho pasta salad is sure to be a hit. So, gather your ingredients, put on your apron, and get ready to enjoy this delightful summer recipe!