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gazpacho macaroni salad

(7 ratings)
billyhaze avatar
Blue Ribbon Recipe by
billy haze
@billyhaze
Philadelphia, PA

A bountiful refreshing salad, chock full of veggies, fresh parsley, and wonderful vinaigrette. A great way to use up the bounty of your garden! The macaroni and vegetable mixture may be combined with the dressing and chilled for 3 hours before serving. Then toss before serving and spoon into lettuce cups.

Blue Ribbon Recipe

This gazpacho macaroni salad is filled with fresh garden vegetables and various textures. Gazpacho is typically made with tomatoes, peppers, cucumbers, and onions. This pasta salad mimics the soup's flavors but includes celery and peas, too. Everything is tossed in a tangy homemade dressing. This is a very hearty macaroni salad. With the addition of salami, this can be enjoyed as a light summer meal, but versatile enough to be a side dish.

— The Test Kitchen @kitchencrew
(7 ratings)
yield 6 serving(s)
prep time 3 Hr 20 Min
cook time 10 Min
method Stove Top

Ingredients For gazpacho macaroni salad

  • 2 c
    uncooked macaroni
  • 1 pkg
    frozen peas or fresh peas (10 oz)
  • 3 md
    tomatoes, peeled and chopped
  • 1 c
    celery, chopped
  • 1 md
    cucumber, chopped
  • 1 md
    green pepper, diced
  • 5 stalk
    green onions, thinly sliced
  • 6 oz
    salami, cubed
  • 1/4 c
    parsley, fresh
  • 1/3 c
    extra virgin olive oil
  • 1 clove
    garlic, pressed
  • 1/4 c
    red wine vinegar or apple cider vinegar
  • 1 tsp
    salt
  • 1/2 tsp
    Worcestershire sauce
  • hot pepper sauce, to taste
  • lettuce cups
  • sliced black olives, garnish

How To Make gazpacho macaroni salad

  • Rinse cooked macaroni.
    1
    Cook macaroni according to directions. Drain and rinse in cold water. Rinse in cold water again; drain again.
  • Peas in a bowl of boiling water.
    2
    Place the peas in a bowl. Cover with boiling water. Let stand for 1 to 2 minutes.
  • Drain the peas.
    3
    Drain the peas.
  • Combine the macaroni, peas, tomatoes, celery, cucumber, green peppers, green onions, salami, and parsley.
    4
    Combine macaroni, peas, tomatoes, celery, cucumber, green pepper, green onions, salami, and parsley in a bowl.
  • Combine the olive oil, red wine vinegar, salt, Worcestershire sauce, hot pepper, and garlic.
    5
    In a separate bowl, beat the garlic, olive oil, red wine vinegar, salt, Worcestershire sauce, and hot pepper sauce until well blended.
  • Pour dressing over the macaroni salad.
    6
    Pour over the macaroni mixture, and toss lightly.
  • Cover the bowl with plastic wrap and chill.
    7
    The macaroni and vegetable mixture may be combined with the dressing and chilled for 3 hours before serving. Toss before spooning into lettuce cups.
  • Add to a lettuce cup and top with sliced black olives.
    8
    Serve in lettuce cups. Garnish with black olives.
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