Gazpacho Pasta Salad

In this runner-up recipe in our Picnic Salads contest, Debra took the classic flavors of gazpacho and turned them into a pasta salad. When we made Debra’s salad, here’s what we discovered:

Test Kitchen Discoveries

• Puree canned diced tomatoes--juices and all--to serve as the base for the vinaigrette. Season it with garlic, basil, red pepper flakes, and vinegar--all the classic flavors of the chilled soup. Preparing the dressing at least two hours ahead allows the flavors to marry.
• Make sure to thoroughly season the water in which the pasta is cooked; otherwise the pasta’s flavor will be bland. We recommend one tablespoon of salt per gallon of water.
• Spiral-shaped rotini pasta catches the dressing in its coils.