Gazpacho Pasta Salad Recipe

Name: Gazpacho Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 330 min
Yield: 12
Ingredients: 1 large English cucumber, divided; 1 cup roughly chopped sweet peppers; 1 jalapeno pepper, seeded, chopped; 2 tablespoons sliced green onions, white and light parts only; 2 cloves peeled garlic; 2 1/2 pounds fresh, ripe tomatoes, cored, quartered; 5-6 basil leaves; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon white sugar; 1/2 cup wine vinegar; 1/2 cup olive oil; 1 pound large elbow macaroni; 1/4 cup diced sweet red peppers; 2 tablespoons diced red onion; salt and freshly ground black pepper to taste

Cook Time: 10 minutes

Ingredients

This recipe yields 12 servings, and the ingredient amounts will be automatically adjusted based on your desired yield. Cooking times and steps remain unchanged.

Gazpacho Dressing

1 large English cucumber, divided
1 cup roughly chopped red bell pepper
1 jalapeno pepper, seeded and chopped
2 tablespoons sliced green onions, white and light green parts only
2 cloves garlic, peeled
2 1/2 pounds fresh, ripe tomatoes, cored and quartered
5 basil leaves, or more to taste
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon white sugar
1/2 cup wine vinegar
1/2 cup olive oil

Salad

1 pound large elbow macaroni
1/4 cup diced red bell pepper
2 tablespoons diced red onion
Salt and freshly ground black pepper, to taste

Directions

Peel just over half the cucumber and set it aside. Finely dice the remaining unpeeled cucumber and place it in the refrigerator for later use.
For the gazpacho dressing, cut the peeled cucumber into large chunks and add them to a blender. Next, add the red bell pepper, jalapeno, green onions, garlic, tomatoes, basil, salt, black pepper, sugar, wine vinegar, and olive oil. Blend until smooth.
Strain the blended mixture into a large bowl. You should have about 7 to 8 cups of dressing.
For the salad, bring a large pot of salted water to a boil. Cook the macaroni until its slightly firm (about 6 minutes), which is around 15 to 30 seconds less than the package directions. Drain the macaroni well and let it cool slightly, stirring occasionally for about 5 minutes.
Once the macaroni has cooled, stir it into the gazpacho dressing, making sure its evenly coated. Wrap the mixture and refrigerate it for at least 5 hours, or overnight for the best flavor.
The next day, stir the salad again, then fold in the reserved diced cucumber, red bell pepper, and red onion. Season with salt and freshly ground black pepper to taste, and serve chilled.

Nutrition Facts (per serving)

Calories: 170
Total Fat: 10g (12% Daily Value)
Saturated Fat: 1g (7% Daily Value)
Cholesterol: 0mg (0% Daily Value)
Sodium: 242mg (11% Daily Value)
Total Carbohydrate: 18g (7% Daily Value)
Dietary Fiber: 2g (8% Daily Value)
Total Sugars: 4g
Protein: 3g (7% Daily Value)
Vitamin C: 40mg (44% Daily Value)
Calcium: 22mg (2% Daily Value)
Iron: 1mg (6% Daily Value)
Potassium: 319mg (7% Daily Value)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History of Gazpacho Pasta Salad

The dish that inspires the Gazpacho Pasta Salad, gazpacho, is a classic Spanish cold soup, originating from the southern region of Andalusia. Traditionally made with ripe tomatoes, cucumbers, peppers, and olive oil, gazpacho was created to provide a refreshing and cooling meal during the hot summer months. Its believed to have originated in the rural kitchens of Andalusia, where farmers would combine leftover bread and vegetables, blending them into a smooth, chilled soup. Over time, the gazpacho evolved into the refreshing dish we know today. The Gazpacho Pasta Salad is a modern American variation, combining the bold, vibrant flavors of gazpacho with the satisfying texture of pasta, making it an ideal summer side dish or light meal.

Regional Features of Gazpacho Pasta Salad

The Gazpacho Pasta Salad incorporates elements that reflect both Spanish and Mediterranean culinary traditions. While gazpacho itself is a staple of Spanish cuisine, the addition of pasta makes this salad uniquely American. The use of fresh, seasonal vegetables such as tomatoes, cucumbers, and peppers is typical of Mediterranean diets, and the choice of olive oil and wine vinegar aligns with the regions preference for simple, flavorful ingredients. The dish can vary slightly based on region, with some versions incorporating additional herbs like cilantro or using different types of pasta. The salads versatility makes it popular across different culinary landscapes, particularly during the warmer months.

What Sets Gazpacho Pasta Salad Apart?

What distinguishes the Gazpacho Pasta Salad from other similar dishes is its combination of two culinary concepts: the traditional Spanish gazpacho soup and a classic American pasta salad. Most pasta salads feature creamy dressings or mayonnaise, but this recipe uses a gazpacho-inspired dressing made from fresh, raw vegetables and olive oil, which creates a lighter, healthier alternative. The bold, tangy flavors from the tomatoes and vinegar offer a refreshing contrast to the starchy pasta, making it a unique fusion of textures and tastes. Unlike typical pasta salads that rely on store-bought dressings, the gazpacho dressing is made fresh, resulting in a more vibrant and wholesome flavor.

Where is Gazpacho Pasta Salad Typically Served?

Gazpacho Pasta Salad is often served at outdoor gatherings, especially during summer barbecues, picnics, or potlucks. Its a perfect dish for warm weather due to its cooling, light qualities. This salad is commonly found at family get-togethers, garden parties, and even as a side dish at casual dinner events. Because of its versatility, it can accompany a variety of main dishes, such as grilled meats, seafood, or even vegetarian options like grilled vegetables. In some Mediterranean-influenced regions, you might also find it served as part of a larger mezze-style spread.

Interesting Facts About Gazpacho Pasta Salad

The key to making an excellent Gazpacho Pasta Salad lies in the dressing. The fresher the tomatoes, cucumbers, and peppers, the more vibrant and flavorful the salad will be.
Despite being a cold dish, gazpacho was originally a meal for laborers who worked in the fields during the summer, as it was inexpensive to prepare and helped hydrate the body in the heat.
Gazpacho Pasta Salad is an excellent way to use up extra garden vegetables at the height of summer when produce is plentiful and at its peak flavor.
In Spain, gazpacho is traditionally served with a variety of garnishes, such as croutons, hard-boiled eggs, or extra virgin olive oil, which can also be adapted in the pasta salad version.

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FAQ about Gazpacho Pasta Salad Recipe

To store Gazpacho Pasta Salad, place it in an airtight container and refrigerate. It can be stored for up to 3 days. The salad actually improves in flavor after a few hours or even overnight, as the dressing absorbs into the pasta and vegetables.

Yes, this salad can be made in advance. In fact, it tastes better when allowed to chill for at least 5 hours or overnight. Prepare the salad and refrigerate it, but add the fresh diced cucumber, red bell pepper, and red onion right before serving for the best texture.

Yes, you can use a different type of pasta, though elbow macaroni is traditional. Other short pasta types like penne, farfalle, or rotini would work well and absorb the dressing nicely.

If you prefer a milder version, you can reduce or omit the jalapeño pepper. Alternatively, you can add a milder chili or a pinch of red pepper flakes for a subtle kick.

Absolutely! This recipe is flexible. You can experiment with other vegetables like cherry tomatoes, cucumber, or even zucchini. Just keep in mind that the overall flavor balance may change.

The gazpacho dressing can be stored separately in an airtight container in the refrigerator for up to 3 days. It's a great way to make it ahead of time and use for other dishes like dipping or topping grilled meats.

Yes, the Gazpacho Pasta Salad is vegetarian and can easily be made vegan. Just ensure that the pasta you use is egg-free, and you're good to go!

It's not recommended to freeze this salad, as the fresh vegetables and pasta may lose their texture when thawed. It’s best enjoyed fresh or refrigerated.

Comments

Diane Wilson

10/10/2024 06:10:26 AM

Wow! Chef John, you're amazing! I've never been disappointed with any dish I've made using your recipes. This one is no exception - it's a wonderful way to enjoy the abundance of garden tomatoes in late summer, even the less attractive ones that are still deliciously sweet. I followed the recipe exactly and served it with a grilled skirt steak. It was absolutely perfect!

Cook Time: 20 minutes