Chunky cucumber and tomato gazpacho pasta salad

This combination will surely take you away from those cold winter’s nights!

by Emily Richards PH Ec.
81 cal Serves 10
Prep time 0h 15m
Cook time 0h 8m
Total time 0h 23m
Chunky cucumber and tomato gazpacho pasta salad in a wooden bowl

Ingredients

Directions

  1. 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.

  2. Step 2

    In a large bowl, combine tomatoes, cucumber, garlic, onion, cilantro, basil, vinegar and hot pepper sauce. Let stand for 10 minutes.

  3. 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.

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