Garden Gazpacho Salad Recipe - Allrecipes.com
  • READY IN 35 mins

Garden Gazpacho Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

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 More Reviews

Aug 26, 2007

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.

 
Jul 19, 2007

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.

 

3 Ratings

Jun 04, 2013

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

  • Calories
  • 379 kcal
  • 19%
  • Carbohydrates
  • 60.1 g
  • 19%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 23.7 g
  • 47%
  • Sodium
  • 210 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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