Print Recipe
Gazpacho Pasta Salad - Delicious Decisions
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Prep Time :
15 min
-
Cook Time :
15 min
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Total Time :
30 min
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Servings
6
Ingredients
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8 oz. dried, whole-grain fusilli or rotini -
2 oz. spinach (about 2 cups), chopped -
1 small cucumber (quartered lengthwise, sliced crosswise) -
4 oz. cherry or grape tomatoes (halved) -
1 cup cooked, shelled edamame (green soybeans) -
1 small green or red bell pepper (chopped) -
1/3 cup finely chopped red onion -
1/4 cup snipped, fresh parsley -
3/4 cup low-sodium spicy mixed-vegetable juice OR -
3/4 cup low-sodium Bloody Mary mix -
3 Tbsp. fresh lime juice -
1 medium garlic clove (minced) -
1 medium avocado (chopped) -
red hot pepper sauce (optional)
Directions
Tip: Click on step to mark as complete.
-
Prepare the pasta using the package directions, omitting the salt. Drain in a colander. Run under cold water to stop the cooking process and cool quickly. Drain well. Transfer to a large bowl. -
Add the spinach, cucumber, tomatoes, edamame, bell pepper, onion, and parsley, tossing to combine. -
In a small bowl, stir together the vegetable juice, lime juice, and garlic. Pour into the pasta mixture, tossing to coat. Gently stir in the avocado. Cover and refrigerate for 1 to 4 hours before serving. Serve with the hot-pepper sauce to sprinkle on top.
Keep it Healthy: For 8 ounces of spicy mixed-vegetable juice, the regular variety can contain 600 mg or more of sodium. We call for the low-sodium product, which for the equivalent amount has less than one-third the sodium. Be sure to look for the lowest-sodium Bloody Mary mix you can find if you opt for that ingredient. Most regular mixes contain over 1,000 mg of sodium in 8 ounces.
Tip: Serving size 1 1/2 cups.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 247 | |
|---|---|---|
| Total Fat | 7.0 g | |
| Saturated Fat | 1.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.5 g | |
| Monounsaturated Fat | 4.0 g | |
| Cholesterol | 0 mg | |
| Sodium | 233 mg | |
| Total Carbohydrate | 40 g | |
| Dietary Fiber | 8 g | |
| Sugars | 5 g | |
| Protein | 11 g | |
Dietary Exchanges
2 starch, 1 fat, 2 vegetable
-
Prep Time :
15 min
-
Cook Time :
15 min
-
Total Time :
30 min
-
Servings
6
Ingredients
-
8 oz. dried, whole-grain fusilli or rotini -
2 oz. spinach (about 2 cups), chopped -
1 small cucumber (quartered lengthwise, sliced crosswise) -
4 oz. cherry or grape tomatoes (halved) -
1 cup cooked, shelled edamame (green soybeans) -
1 small green or red bell pepper (chopped) -
1/3 cup finely chopped red onion -
1/4 cup snipped, fresh parsley -
3/4 cup low-sodium spicy mixed-vegetable juice OR -
3/4 cup low-sodium Bloody Mary mix -
3 Tbsp. fresh lime juice -
1 medium garlic clove (minced) -
1 medium avocado (chopped) -
red hot pepper sauce (optional)
Directions
Tip: Click on step to mark as complete.
-
Prepare the pasta using the package directions, omitting the salt. Drain in a colander. Run under cold water to stop the cooking process and cool quickly. Drain well. Transfer to a large bowl. -
Add the spinach, cucumber, tomatoes, edamame, bell pepper, onion, and parsley, tossing to combine. -
In a small bowl, stir together the vegetable juice, lime juice, and garlic. Pour into the pasta mixture, tossing to coat. Gently stir in the avocado. Cover and refrigerate for 1 to 4 hours before serving. Serve with the hot-pepper sauce to sprinkle on top.
Keep it Healthy: For 8 ounces of spicy mixed-vegetable juice, the regular variety can contain 600 mg or more of sodium. We call for the low-sodium product, which for the equivalent amount has less than one-third the sodium. Be sure to look for the lowest-sodium Bloody Mary mix you can find if you opt for that ingredient. Most regular mixes contain over 1,000 mg of sodium in 8 ounces.
Tip: Serving size 1 1/2 cups.
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