Gazpacho Macaroni Salad
Cuisine: American
Author: Kitchens
Prep time: 4 hours
Cook time: 20 mins
Total time: 4 hours 20 mins
  • 24 ounces uncooked macaroni, preferably rotini
  • 2-1/2 Cups chopped and seeded tomatoes
  • 1 Cup finely chopped red onion
  • 1 Cup finely chopped cucumber
  • 1/2 Cup finely chopped celery
  • 1/2 Cup finely chopped green bell pepper
  • 1/2 Cup finely chopped red bell pepper
  • 2 Tablespoons finely chopped black olives
  • 3 Tablespoons cider vinegar
  • 1 bay leaf
  • 2 Tablespoons minced parsley or 1 teaspoon dried parsley
  • 1 Tablespoon fresh thyme or 1/2 teaspoon dried thyme leaves
  • 1 clove garlic, minced
  • 3 to 4 dashes hot pepper sauce
  • 1/4 teaspoon black pepper
  1. Cook pasta according to package directions, omitting salt; drain. Set aside for 10 minutes, then chill.
  2. Combine pasta and remaining ingredients in medium bowl.
  3. Cover and refrigerate 4 hours for flavors to blend.
  4. Remove bay leaf before serving.
  5. Garnish with whole olives, cucumber slices and dill sprigs, if desired.
  6. Serve chilled or at room temperature.
Gazpacho is traditionally an uncooked soup of pureed fresh vegetables. Here we have chopped the vegetables and mixed them with macaroni; the result is a healthy and colorful array for all your senses.
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