Garden Gazpacho Salad recipe

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Ingredients

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 calories
carbohydrate: 60.1 g
cholesterol: 35 mg
fat: 5.3 g
fiber: 3.8 g
protein: 23.7 g
saturatedFat: 1.4 g
servingSize: -
sodium: 210.2 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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

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