Garden Gazpacho Salad
Ingredients35 m servings 379 cals
- 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.
- Mix the pasta with the chicken, cucumber, bell pepper, tomato, and garlic. Pour the tomato-vegetable juice cocktail and lemon juice over the salad; gently toss to coat. Season with black pepper and salt; serve warm or chilled.
Per Serving: 379 calories; 5.3 g fat; 60.1 g carbohydrates; 23.7 g protein; 35 mg cholesterol; 210 mg sodium. Full nutrition
ReviewsRead all reviews 3
I took this to a picnic and received a lot of compliments. However, I thought it was a little bland, and this is after adding basil, oregano, garlic powder, and more salt and pepper. I think I...
Quick and delicious, very light and refreshing for summertime. I did not use chicken this time, and it was great without it. The only change I made was that I didn't have the spicy V8 juice an...