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GAZPACHO SALAD
  • 1/2 pound rotelle pasta
  • 4 green onions, chopped
  • 1 cup chopped green bell pepper
  • 1 jalapeno pepper, seeded and minced
  • 2 tomatoes, chopped
  • 1 cucumber
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1 clove garlic, crushed
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon ground black pepper
  • 6 fluid ounces tomato juice
    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. In large bowl combine pasta, onion, bell pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice. Toss well and chill in refrigerator for 2 hours. Toss again before serving.

     
     

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