Gazpacho Pasta
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 456
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 66
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 12
- Cholesterol
- 0
- Sodium
- 708
- Total: 35 min
- Active: 25 min
Ingredients
Sauce:
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
Pasta:
Kosher salt
1 pound farfalle pasta
Topping:
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
- 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.