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Garden Gazpacho Salad


"This is a yummy pasta salad that is perfect on hot summer days!"
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35 m servings 379 cals
Original recipe yields 6 servings

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  1. 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.
  2. 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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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...

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...