Gazpacho Macaroni Salad Recipe Foodcom

Steps:

• Toss the tomatoes, bell peppers, cucumber, tomato juice, olive oil and sherry vinegar in a large bowl; season with kosher salt and pepper.
• Sprinkle the salad with the chives, shallot and flaky sea salt.

Steps:

• Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• In large bowl, mix pasta and all remaining salad ingredients.
• In small bowl, mix all vinaigrette ingredients until well blended. Pour over salad; toss to mix.

Steps:

• 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.
• In large bowl combine pasta, onion, bell pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice. Toss well and chill in refrigerator for 2 hours. Toss again before serving.

Steps:

• In a 1-1/2-quart bowl, layer one-third to one-half of the tomatoes, cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two or three more times. , In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon.

Steps:

• Cook pasta in large, deep pot of lightly salted water until al dente, firm yet tender, following package directions. Drain; rinse with cold water; drain.
• Meanwhile, in large bowl, whisk oil, vinegar, garlic, paprika and salt. Add tomatoes with their juice, green pepper, celery and cucumber; toss to mix. Add pasta; toss to coat.
• Garnish with parsley, if desired. Serve immediately or refrigerate, covered, 30 minutes to chill.

Steps:

• Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.
• Combine pasta and remaining ingredients in a medium bowl. Cover and refrigerate 4 hours for flavors to blend. Remove bay leaf before serving. Garnish with whole olives, cucumber slices and dill sprigs, if desired. Can be served chilled or at room temperature.

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Steps:

• For the sauce: Put the olive oil, vinegar, garlic, tomatoes, cucumber, bell pepper and red onion in a blender and puree until smooth. Season with salt and pepper.
• For the pasta: Bring a pot of salted water to a boil. Add the farfalle and cook as per package instructions. Drain and tip into a serving dish. Pour the sauce over and toss to combine.
• For the topping: Mix together the green and black olives, bell pepper, parsley, basil and cucumber in a medium bowl and sprinkle over the pasta. Drizzle with more olive oil and garnish with basil leaves.

Steps:

• Dice tomatoes, red onion, peppers, and cucumber. Add to a medium bowl and mix together.
• Alternate a layer of vegetables and spinach into a larger bowl. Drizzle with Red Wine Vinaigrette.
• In a medium bowl, add red wine vinegar, Creole mustard and honey. Whisk together. Slowly whisk in olive oil, to allow mixture to emulsify. Stir in a pinch of chili flakes and salt and pepper, to taste.

Steps:

• Cook fusilli according to package instructions; drain.
• In large bowl combine pasta, onion, green pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice. Toss well and chill in refrigerator for 2 hours. Toss again before serving.

Steps:

• Core and quarter tomatoes.
• Peel cucumbers and cut in chunks.
• Seed peppers and cut in chunks.
• Combine tomatoes, cucumbers, peppers, and scallions in batches in a blender or food processor. Blend, not until pureed, but until there are no large chunks.
• Add tomato juice, vinegar, pepper, and Tabasco sauce.
• Chill well.

Steps:

• Combine tomatoes, peppers, cucumbers and onion in a medium bowl.
• In a small bowl whisk garlic, olive oil and vinegar until blended.
• Pour dressing over vegetables, toss lightly and season with salt and pepper.

Steps:

• 1. Cook macaroni according to directions. Rinse in cold water; drain. Rinse in cold water again; drain again. Place peas in a bowl. Cover with boiling water. Let stand 1 to 2 minutes; drain.
• 2. In a bowl, combine macaroni, peas, tomatoes, celery, cucumber, green pepper, onions, salami, and parsley.
• 3. In a separate bowl, beat together remaining ingredients until well-blended. Pour over macaroni mixture, toss lightly.
• 4. Serve in lettuce cups; garnish with olives. NOTE: macaroni and vegetable mixture may be combined with dressing and chilled 3 hours before serving. Toss before spooning in lettuce cups.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Scatter the bread over a baking tray, toss with 1 tbsp oil, then bake for 10 mins until crisp and golden. Meanwhile, mix together the tomatoes, cucumber, pepper and onion with another 2 tbsp oil, the sherry vinegar and crushed garlic, then season well.
• Heat a large, non-stick frying pan. Add the oil and, once hot, fry the fish for 4 mins until golden. Flip the fillets over and continue cooking for another 1-2 mins until the fish is cooked through.
• Quickly mix the croutons with the rest of the salad, divide between four plates and serve the fish alongside.