Real Recipes From Real Home Cooks ®

gazpacho macaroni salad

(7 ratings)
Blue Ribbon Recipe by
billy haze
Philadelphia, PA

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

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
(7 ratings)
yield 6 -8
prep time 45 Min
cook time 30 Min
method Stove Top

Ingredients For gazpacho macaroni salad

  • 2 c
    uncooked macaroni
  • 1 pkg
    frozen peas or fresh peas, 10 oz
  • 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
  • 1/2 tsp
    Worcestershire sauce
  • hot pepper sauce to taste
  • 1 clove
    garlic, pressed
  • lettuce cups
  • ripe olives

How To Make gazpacho macaroni salad

  • 1
    Cook macaroni according to directions. Rinse in cold water; drain. Rinse in cold water again; 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.