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!

  • 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
  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.

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