Gazpacho Macaroni Salad

billy haze


A bountiful refreshing salad, chock full of veggies, fresh parsley and wonderful vinegarette. 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

★★★★★ 7 votes
45 Min
30 Min
Stove Top


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2 c
uncooked macaroni
10-ounce package of frozen peas or fresh peas
medium tomatoes, peeled and chopped
1 c
celery, chopped
medium cucumber
green pepper, diced
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


  • 1Cook 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.
  • 2In a bowl, combine macaroni, peas, tomatoes, celery, cucumber, green pepper, onions, salami, and parsley.
  • 3In a separate bowl, beat together remaining ingredients until well-blended. Pour over macaroni mixture, toss lightly.
  • 4Serve 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.

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About Gazpacho Macaroni Salad

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

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