Gazpacho Pasta Salad

Name: Gazpacho Pasta Salad
Yield: Serves 8 to 10
Ingredients: , 1 can (14 1/2 ounces) diced tomatoes (do not drain); 3 medium cloves, garlic, minced; 1 teaspoon, hot red pepper flakes; 1/4 cup, packed fresh basil leaves; 1 tablespoon, red wine vinegar; , Table salt; 1 pound, rotini pasta; 1 , medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch pieces; 1 , medium red bell pepper, chopped; 1 , medium yellow bell pepper, chopped; 2 cups, cherry tomatoes, halved; 1/4 cup, chopped fresh parsley leaves; 3 , scallions, thinly sliced; 1/4 cup, extra-virgin olive oil; 1/2 cup, crumbled feta cheese; 1/2 cup, pitted black olives, quartered

Side Dishes
Pasta
Vegetables
Salads
Contest Recipes

Appears in Cook's Country April/May 2005

The classic chilled summer soup is reinvented in picnic salad form.

SERVES 8 to 10

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