Gazpacho Macaroni Salad

billy haze

By
@billyhaze

A bountiful refreshing salad, chock full of veggies, fresh parsley and wonderful vinegarette. Great way to use up the bounty of your garden!


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Comments:

Serves:

6-8

Prep:

45 Min

Cook:

30 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a really great recipe - perfect as a take-along to any large gathering. We omitted the green pepper that is mentioned in the directions, but a medium-sized pepper should do the trick if you include it. Enjoy!

Ingredients

2 c
uncooked macaroni
1
10-ounce package of frozen peas or fresh peas
3
medium tomatoes, peeled and chopped
1 c
celery, chopped
1
medium cucumber
1
green pepper, diced
5
green onions, thinly sliced
6 oz
salami, cubed
1/4 c
parsley, fresh
1/3 c
olive oil, extra virgin
1/4 c
red wine vinegar or apple cider vinegar
1 tsp
salt
1/2 tsp
worcestershire sauce
hot pepper sauce to taste
1 clove
garlic, pressed
lettuce cups
ripe olives

Directions Step-By-Step

1
Cook macaroni according to directions; rinse in cold water; drain; rinse in cold water; drain again. Place peas in a bowl; cover with boiling water; let stand 1 to 2 minutes; drain.
2
In a bowl, combine macaroni, peas, tomatoes, celery, cucumber, green pepper, onions, salami, and parsley.
3
In a separate bowl, beat together remaining ingredients until well-blended. Pour over macaroni mixture, toss lightly.
4
Serve in lettuce cups; garnish with olives.

NOTE: macaroni and vegetable mixture may be combined with dressing and chilled 3 hours before serving. Toss before spooning in lettuce cups.

About this Recipe

Course/Dish: Pasta Salads, Other Salads
Main Ingredient: Pasta
Regional Style: Spanish
Collection: Fresh Finds
Other Tags: Quick & Easy, For Kids, Healthy