Chunky cucumber and tomato gazpacho pasta salad
This combination will surely take you away from those cold winter’s nights!
81 cal
Serves 10
Prep time
0h 15m
Cook time
0h 8m
Total time
0h 23m
Ingredients
Directions
-
Step 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. -
Step 2
In a large bowl, combine tomatoes, cucumber, garlic, onion, cilantro, basil, vinegar and hot pepper sauce. Let stand for 10 minutes. -
Step 3
Add pasta and feta; toss to combine. Let stand for 10 minutes before serving.
Tips
-
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 information
Per serving (1 of 10)
- Calories
- 81
- Protein
- 4 g
- Sodium
- 104 mg
- Potassium
- 208 mg
- Total fat
- 2 g
- Saturated fat
- 1 g
- Carbohydrates
- 14 g
- Fibre
- 2 g
- Sugars
- 2 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2015.
