New Mexican Gazpacho Pasta Salad
Bright, bold, and bursting with Southwestern flavors, New Mexican Gazpacho Pasta Salad is the perfect fusion of summer freshness and zesty spice. This easy-to-make recipe combines tender rotini pasta with crisp vegetables like cherry tomatoes, cucumbers, bell peppers, and red onion, all brought to life by the heat of a finely minced jalapeño. Tossed in a smoky lime-cumin vinaigrette seasoned with smoked paprika and chili powder, and finished with creamy avocado, fresh cilantro, and crumbly cotija cheese, this chilled pasta salad delivers a vibrant balance of textures and flavors. With only 30 minutes of prep and chill time, this refreshing dish is ideal for picnics, potlucks, or a quick weeknight meal. Packed with bold ingredients and inspired by the traditional flavors of New Mexican cuisine, it’s sure to be a standout on any summer menu.
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Recipe Information
Ingredients
- 12 ounces rotini pasta
- 1.5 cups cherry tomatoes
- 1 medium cucumber
- 1 medium red bell pepper
- 1 medium green bell pepper
- 0.5 medium red onion
- 0.5 cups fresh cilantro
- 1 small jalapeño pepper
- 3 tablespoons lime juice
- 0.25 cups olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoons chili powder
- 2 cloves garlic
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 0.5 cups cotija cheese
- 1 large avocado
Instructions
Cook the rotini pasta according to the package instructions until al dente. Drain, rinse under cold water, and set aside to cool.
Halve the cherry tomatoes. Peel and dice the cucumber into bite-sized pieces. Dice the red and green bell peppers, and finely dice the red onion.
Slice the jalapeño pepper in half, remove the seeds (if you prefer less heat), and finely mince it. Chop the fresh cilantro.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red and green bell peppers, red onion, and jalapeño.
In a small bowl or jar, whisk together the lime juice, olive oil, white wine vinegar, ground cumin, smoked paprika, chili powder, grated garlic, kosher salt, and black pepper to make the dressing.
Pour the dressing over the pasta and vegetables. Toss everything together until evenly coated.
Gently stir in the chopped cilantro and crumbled cotija cheese. Adjust seasoning if needed.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Before serving, dice the avocado and gently fold it into the pasta salad.
Serve cold and enjoy!
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1064 mg | 46% | |
| Total Carbohydrate | 170.1 g | 62% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 25.7 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 608 mg | 47% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2850 mg | 61% | |
*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.
