Gazpacho Pasta
Elevate your pasta game with a vibrant twist on a classic summer favorite—Gazpacho Pasta! This refreshing recipe combines the bright, zesty flavors of traditional gazpacho soup with the heartiness of al dente spaghetti or linguine for a meal that's perfect served chilled. Featuring garden-fresh ingredients like ripe tomatoes, crisp cucumber, red bell pepper, and small-diced red onion, this dish is brought to life with a tangy dressing of extra-virgin olive oil, red wine vinegar, and a hint of cumin for a subtle earthy kick. Finished with aromatic fresh basil and parsley, plus an optional sprinkle of Parmesan cheese, it’s a no-cook, quick-prep recipe that shines for potlucks, picnics, or easy weeknight dinners. Ready in just 25 minutes, this Gazpacho Pasta is your answer to a light and flavorful pasta salad that bursts with Mediterranean charm.
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Recipe Information
Ingredients
- 12 oz spaghetti or linguine
- 4 medium ripe tomatoes
- 1 red bell pepper
- 1 English cucumber
- 1 small red onion
- 2 garlic cloves
- 0.25 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 0.25 cup fresh basil leaves
- 2 tbsp fresh parsley leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp ground cumin
- 0.25 cup grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to the package instructions until al dente. Drain and let cool slightly.
While the pasta is cooking, dice the tomatoes, red bell pepper, cucumber, and red onion into small, even pieces. Transfer them to a large mixing bowl.
Finely mince the garlic cloves and add them to the bowl with the vegetables.
In a small bowl, whisk together the olive oil, red wine vinegar, salt, black pepper, and ground cumin to make the dressing.
Chop the basil and parsley leaves roughly and stir them into the vegetable mixture.
Pour the dressing over the vegetable mixture and toss until everything is well coated.
Add the cooked and slightly cooled pasta to the bowl. Toss everything together until the pasta is coated in the sauce and combined with the vegetables.
Taste and adjust the seasoning if necessary, adding more salt, pepper, or vinegar as desired.
Refrigerate the dish for at least 20 minutes to allow the flavors to meld. Serve garnished with grated Parmesan cheese, if using.
Nutrition Facts
Calories |
1550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3315 mg | 144% | |
| Total Carbohydrate | 158.5 g | 58% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 28.7 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 855 mg | 66% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2385 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
