gazpacho macaroni salad
★★★★★
7
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
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Ingredients For gazpacho macaroni salad
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2 cuncooked macaroni
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1 pkgfrozen peas or fresh peas, 10 oz
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3medium tomatoes, peeled and chopped
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1 ccelery, chopped
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1medium cucumber
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1green pepper, diced
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5green onions, thinly sliced
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6 ozsalami, cubed
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1/4 cparsley, fresh
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1/3 colive oil, extra virgin
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1/4 cred wine vinegar or apple cider vinegar
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1 tspsalt
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1/2 tspWorcestershire sauce
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hot pepper sauce to taste
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1 clovegarlic, pressed
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lettuce cups
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ripe olives
How To Make gazpacho macaroni salad
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1Cook 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.
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2In a bowl, combine macaroni, peas, tomatoes, celery, cucumber, green pepper, onions, salami, and parsley.
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3In a separate bowl, beat together remaining ingredients until well-blended. Pour over macaroni mixture, toss lightly.
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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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