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Chunky cucumber and tomato gazpacho pasta salad

This combination will surely take you away from those cold winter nights.
Chunky cucumber and tomato gazpacho pasta salad in a wooden bowl
10 servings / 23 min

Prep 15 min / Cook 8 min

We think of serving gazpacho in summertime, but don’t forget about the great local hot house vegetables. This combination will surely take you away from those cold winter’s nights!

Ingredients
  • 1 pkg (375 g) whole wheat rotini pasta
  • 4 hot house tomatoes, seeded and chopped
  • 1 hot house English cucumber, diced
  • 1 large clove garlic, minced
  • 1/4 cup (50 mL) diced sweet onion
  • 3 tbsp (45 mL) chopped fresh cilantro or parsley
  • 3 tbsp (45 mL) chopped fresh basil
  • 5 tbsp (75 mL) red wine vinegar
  • 1/2 tsp (2 mL) hot pepper sauce
  • 1/2 cup (125 mL) crumbled light feta cheese
Directions
  1. In a pot of boiling water, cook pasta for about 8 minutes or until tender but firm. Drain well and rinse with cold water; drain again. Set aside.
  2. In a large bowl, combine tomatoes, cucumber, garlic, onion, cilantro, basil, vinegar and hot pepper sauce. Let stand for 10 minutes.
  3. Add pasta and feta; toss to combine. Let stand for 10 minutes before serving.

Tip: To make this a meal, add leftover chicken or steak. Have hard cooked eggs available in the fridge and add them to the salad to make a heartier vegetarian version for lunch.

Nutritional info per serving (1 of 10)
  • Calories 81
  • Protein 4 g
  • Total Fat 2 g
    Saturated Fat 1 g
    Cholesterol 3 mg
  • Carbohydrates 14 g
    Fibre 2 g
    Total sugars 2 g
    Added sugars 0 g
  • Sodium 104 mg
  • Potassium 208 mg

    Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2015.