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Spanish-American·Side Dish

Gazpacho Pasta Salad

A vibrant and refreshing cold summer side dish where a classic blended vegetable gazpacho serves as the flavorful sauce for elbow macaroni.

Prep

20m

Cook

10m

Total

30m

Serves

8

Method

  1. 01

    Prepare the vegetables by dicing a portion of the unpeeled cucumber, bell peppers, and red onion into small, uniform pieces to reserve for the final salad garnish. Roughly chop the remaining peeled cucumber and peppers for the blender.

    Step 1
    Watch · 0:29
  2. 02

    Place the chopped peeled cucumber, peppers, green onions, garlic, and garden-fresh tomatoes into a blender. Add fresh basil, salt, black pepper, sugar, vinegar, olive oil, and vegetable oil.

    Step 2
    Watch · 1:30
  3. 03

    Blend the mixture until completely smooth. Optionally, pour the gazpacho through a fine-mesh strainer to remove any remaining seeds or tough skins for a smoother texture.

    Step 3
    Watch · 2:33
  4. 04

    Boil the pasta in generously salted water until tender but not overcooked. Drain extremely well and toss the pasta in the strainer for about 5 minutes to release excess steam and heat.

    Step 4
    Watch · 3:11
  5. 05

    Transfer the warm pasta into the gazpacho dressing and stir to combine. Cover and refrigerate for at least 4–5 hours, or ideally overnight, until the pasta has absorbed most of the liquid.

    Step 5
    Watch · 4:23
  6. 06

    Before serving, taste for seasoning and adjust with more salt or vinegar if needed. Fold in the reserved diced vegetables and transfer to a serving bowl, topping with a final sprinkle of diced veggies for color.

    Step 6
    Watch · 5:20

From Chef John

  • “In the business we refer to that as destroying the evidence.”
  • “You are after all the candidate of how long to wait.”
  • “It is very bright and sharp and acidic, but I think that's perfectly balanced.”