Recipe by mbairos
"This is a yummy pasta salad that is perfect on hot summer days!"
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1 (16 ounce) package
fusilli (spiral) pasta
chopped cooked chicken
red bell pepper, chopped
spicy tomato-vegetable juice cocktail (e.g., V-8)
ground black pepper
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Garden Gazpacho Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 48
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