Gazpacho Pasta Salad
- Servings: 8
Fresh tomato, cucumber, and bell pepper make this southwest-inspired pasta salad nutritious and tasty.
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INGREDIENTS:
| 12 oz | San Giorgio® Rotini |
| 1/2 cup | green onion, sliced |
| 1/3 cup | white vinegar |
| 2 Tbsps | parsley, chopped |
| 1 tsp | fresh basil leaves |
| 1 | garlic clove, minced |
| 1/4 tsp | salt |
| 1/4 tsp | ground black pepper |
| 2/3 cup | vegetable oil |
| 1 pint | cherry tomatoes, halved |
| 1 small | cucumber, thinly sliced |
| 1 | green bell pepper, thinly sliced |
| 6 oz | fresh mushrooms, quartered |
DIRECTIONS:
- Prepare pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
- Meanwhile, in a large bowl, combine green onion, vinegar, parsley, basil, garlic, salt and pepper. Set aside 10 minutes.
- Add remaining ingredients and cooled pasta. Toss lightly. Refrigerate to blend flavors.
