garden-gazpacho-salad

Garden Gazpacho Salad

3 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
mbairos
Recipe by  mbairos

“This is a yummy pasta salad that is perfect on hot summer days!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. 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.
  2. Mix the pasta with the chicken, cucumber, bell pepper, tomato, and garlic. Pour the tomato-vegetable juice cocktail and lemon juice over the salad; gently toss to coat. Season with black pepper and salt; serve warm or chilled.

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Reviews (3)

Rate This Recipe
kachell99
5

kachell99

I took this to a picnic and received a lot of compliments. However, I thought it was a little bland, and this is after adding basil, oregano, garlic powder, and more salt and pepper. I think I will add some cayenne pepper next time and maybe use a salsa instead of the V-8. I also used venison salami instead of the chicken, which defiantly added to the flavor.

stormyrpr12
5

stormyrpr12

Quick and delicious, very light and refreshing for summertime. I did not use chicken this time, and it was great without it. The only change I made was that I didn't have the spicy V8 juice and subbed regular and added a bit of crushed red pepper for the bite. I think it's also a great recipe you could play around with. Fresh grated parmesan would have been nice.

Miss Diane
0

Miss Diane

Sorry, this sounded so good but it really was rather bland. I even added a few more spices, along with some onion and celery (so it would be closer to the gazpacho I make) before serving and it still was rather blah :( Not a keeper for me.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 379 cal
  • 19%
  • Fat
  • 5.3 g
  • 8%
  • Carbs
  • 60.1 g
  • 19%
  • Protein
  • 23.7 g
  • 47%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

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