Gazpacho Salad
Ingredients of Gazpacho Salad
Water 8 cups 2 L Salt 1 tsp. 5 mL Radiatore pasta 2 cups 500 mL Can of diced tomatoes, drained 14 oz. 398 mL Diced English cucumber (with peel) 1 cup 250 mL Diced red pepper 1 cup 250 mL Olive oil 3 tbsp. 50 mL Red wine vineger 2 tbsp. 30 mL Chopped fresh basil (or 1 tsp.,5 mL, dried) 4 tsp. 20 mL Lemon juice 1 tbsp. 15 mL Liquid honey 1 tbsp. 15 mL Chopped fresh cilantro 2 tsp. 10 mL Ground cumin 1/2 tsp. 2 mL Salt 1/2 tsp. 2 mL Pepper 1/4 tsp. 1 mL How to Gazpacho Salad
Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 7 to 9 minutes, stirring occasionally, until tender but firm. Drain. Rinse with cold water. Drain well. Transfer to medium bowl.
Add next 3 ingredients. Toss
Whisk remaining 9 ingredients in small bowl. Add to pasta mixture. Toss. Makes about 6 cups (1.5 L)
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