Gazpacho Pasta Salad

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This gazpacho pasta salad is based on everybody's favorite cold summer soup, gazpacho. It's wonderfully fresh, vibrant, and deliciously different.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Published on August 23, 2024
1
bowl of macaroni salad with gazpacho dressing and chopped cucumber, onion and peppers
Prep Time:
20 mins
Cook Time:
10 mins
Refrigerate Time:
5 hrs
Total Time:
5 hrs 30 mins
Servings:
12
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Ingredients

Original recipe (1X) yields 12 servings

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

  1. Peel just over half the cucumber, and set aside. Finely dice remaining unpeeled cucumber and reserve in the refrigerator.

  2. For gazpacho dressing, cut peeled cucumber into large chunks and add to the jar of a large blender; add in red bell pepper, jalapeno, green onion, garlic, tomatoes, basil, salt, black pepper, sugar, wine vinegar, and olive oil. Blend until smooth; strain into a large bowl. You should have 7 to 8 cups dressing. 

  3. For salad, bring a large pot of salted water to a boil and cook macaroni until not quite tender with a bite, about 6 minutes, or about 15 to 30 seconds less than package directions. Drain very well and let cool slightly, stirring occasionally, about 5 minutes. 

  4. Stir macaroni into gazpacho dressing until very well coated. Wrap and refrigerate for at least 5 hours or up to overnight.

  5. The next day, stir salad again, and then stir in reserved diced cucumber, red bell pepper, and red onion. Season with salt and freshly ground black pepper and serve.

Nutrition Facts (per serving)

170 Calories
10g Fat
18g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 170
% Daily Value *
Total Fat 10g 12%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 242mg 11%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 3g 7%
Vitamin C 40mg 44%
Calcium 22mg 2%
Iron 1mg 6%
Potassium 319mg 7%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.