Name: Gazpacho Pasta
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Ingredients: 1/3 cup extra-virgin olive oil, plus more for garnish; 3 tablespoons sherry vinegar; 3 cloves garlic, minced; One and a half 15-ounce containers grape tomatoes; 3/4 English cucumber, peeled, seeded and roughly chopped; 3/4 red bell pepper, seeded and roughly chopped; 1/2 small red onion, minced; Kosher salt and freshly ground black pepper; Kosher salt; 1 pound farfalle pasta; 1/2 cup sliced green manzanilla olives; 1/2 cup sliced black olives; 1/4 cup finely diced red bell pepper; 2 tablespoons fresh parsley, chopped; 2 tablespoons fresh basil, chopped, plus basil leaves, for garnish; 1/4 English cucumber, peeled and small diced

Directions

Watch how to make this recipe.

For the sauce: Put the olive oil, vinegar, garlic, tomatoes, cucumber, bell pepper and red onion in a blender and puree until smooth. Season with salt and pepper.
For the pasta: Bring a pot of salted water to a boil. Add the farfalle and cook as per package instructions. Drain and tip into a serving dish. Pour the sauce over and toss to combine.
For the topping: Mix together the green and black olives, bell pepper, parsley, basil and cucumber in a medium bowl and sprinkle over the pasta. Drizzle with more olive oil and garnish with basil leaves.

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Gazpacho Pasta

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