Garden Gazpacho Salad recipe
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- 1 (16 ounce) package fusilli (spiral) pasta 2 cups chopped cooked chicken 1 small cucumber, chopped 1 red bell pepper, chopped 1 large tomato, chopped 1 clove garlic, chopped ¾ cup spicy tomato-vegetable juice cocktail (e.g., V-8) ¼ cup lemon juice ½ teaspoon ground black pepper ¼ teaspoon salt
Nutrition Info
- 378.8 caloriescarbohydrate: 60.1 gcholesterol: 35 mgfat: 5.3 gfiber: 3.8 gprotein: 23.7 gsaturatedFat: 1.4 gservingSize: -sodium: 210.2 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Garden Gazpacho Salad
Directions
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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.
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.