Press enter to see results or esc to cancel.

Gazpacho Pasta Salad recipe

Classic gazpacho ingredients flavor thisterrific pasta salad.

Recipe: Gazpacho Pasta Salad

1/3 cup low-sodium chicken broth
2 tablespoons coarse-grain mustard
1/2 teaspoon black pepper
12 ounces farfalle (bow-tie) pasta, cooked, drained, rinsed andcooled
12 yellow pear tomatoes
8 cherry tomatoes, quartered
1 orange bell pepper, seeded and chopped
4 green onions, thinly sliced white and about 1 inch of greenpart
1 1/4 cups (5 ounces) Wisconsin Monterey Jack with Pesto cheese,cut into small chunks
1/3 cup chopped fresh Italian parsley
2 tablespoons grated Wisconsin Asiago cheese

  • In a small bowl, whisk together broth,mustard and pepper; set aside.
  • In a large serving bowl, combine pasta,tomatoes, pepper, green onions, Monterey Jack with Pesto cheeseand parsley. Pour reserved dressing over top; toss well. Sprinklewith Asiago cheese before serving.

    Makes 4 servings.

    Recipe courtesy of Wisconsin Milk MarketingBoard, Inc.

    Macaroni Salad – Viewer's Recipe

    If the Gazpacho Pasta Salad recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    1 Comment


    Best Ever Pasta Salad Recipe – Yummy penne pasta recipe with cucumbers, tomatoes and seasonings.

    Leave a Comment