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My review
Garden Gazpacho Salad
made it |
3 reviews
|
mbairos
"This is a yummy pasta salad that is perfect on hot summer days!"
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Ingredients
35 m servings 379 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 379 calories; 5.3 g fat; 60.1 g carbohydrates; 23.7 g protein; 35 mg cholesterol; 210 mg sodium. Full nutrition
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Reviews
Read all reviews 3Most helpful
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Newest
8/26/2007
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...
7/19/2007
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...
6/4/2013
Sorry, this sounded so good but it really was rather bland. I even added a few more spices, along with some onion and celery (so it would be closer to the gazpacho I make) before serving and it...