Gazpacho Pasta Salad For A Crowd Recipes

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PASTA SALAD FOR A CROWD



Pasta Salad for a Crowd image

This is my go-to pasta salad recipe for a crowd! It's great for showers, picnics, parties, you name it! My mother-in-law taught me to make it. It is easy and very versatile. Today I made it for an event, and I decided to keep track of the measurements so that it could be shared with others who may need a large crowd pasta salad recipe. Hope you enjoy! Better when refrigerated overnight.

Provided by KLATIME

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 1h

Yield 70

Number Of Ingredients 9

3 pounds garden rotini pasta
2 (16 ounce) packages steam-in-bag frozen broccoli florets
6 tomatoes, chopped
2 (16 ounce) bottles Italian-style salad dressing
16 ounces Cheddar cheese, cubed
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder

Steps:

  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
  • While pasta is boiling, steam broccoli, one bag at a time, in a microwave per directions on the package, 4 to 6 minutes.
  • Rinse cooked pasta in a colander until completely cool. Return to the pot. Add broccoli, tomatoes, salad dressing, Cheddar cheese, salt, pepper, garlic powder, and onion powder. Mix well. Refrigerate until chilled, 30 minutes to 1 hour. Serve cold.

Nutrition Facts : Calories 141.3 calories, Carbohydrate 17.2 g, Cholesterol 6.8 mg, Fat 6.1 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 2 g, Sodium 353.9 mg, Sugar 2.1 g

GAZPACHO PASTA SALAD FOR A CROWD



Gazpacho Pasta Salad for a Crowd image

Reunion or other large gathering on the calendar? Prep this refreshing side dish in just 25 minutes and serve a gang with ease.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h25m

Yield 22

Number Of Ingredients 11

1 package (16 oz) rotini pasta
4 large tomatoes, seeded, chopped (about 4 cups)
1 large unpeeled cucumber, seeded, chopped (about 2 cups)
1/2 medium red onion, chopped (about 1 cup)
1 cup spicy hot vegetable juice
1/3 cup red wine vinegar
2 cloves garlic, finely chopped
2 teaspoons salt or to taste
1 teaspoon red pepper sauce
2/3 cup olive oil
1 cup chopped fresh cilantro

Steps:

  • Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
  • In large bowl, mix pasta, tomatoes, cucumber and onion.
  • In small bowl, mix vegetable juice, vinegar, garlic, salt and red pepper sauce. Add oil; beat with whisk until blended. Stir in cilantro. Pour over pasta mixture and toss to combine. Cover; refrigerate 2 hours or until chilled. Stir before serving.

Nutrition Facts : Calories 160, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving (1/2 Cup), Sodium 330 mg, Sugar 2 g, TransFat 0 g

GAZPACHO PASTA SALAD



Gazpacho Pasta Salad image

Lime-tomato dressing with a jalapeno kick makes for a great summer salad. Add 1 cup of cooked chicken or shrimp to make a main dish.

Provided by JEFFANDREW

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 2h30m

Yield 6

Number Of Ingredients 12

½ pound rotelle pasta
4 green onions, chopped
1 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
2 tomatoes, chopped
1 cucumber
¼ cup olive oil
¼ teaspoon salt
1 clove garlic, crushed
¼ cup fresh lime juice
¼ teaspoon ground black pepper
6 fluid ounces tomato juice

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In large bowl combine pasta, onion, bell pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice. Toss well and chill in refrigerator for 2 hours. Toss again before serving.

Nutrition Facts : Calories 244.1 calories, Carbohydrate 34.4 g, Fat 10.1 g, Fiber 3 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 107.5 mg, Sugar 4.5 g

GAZPACHO PASTA SALAD



Gazpacho Pasta Salad image

Provided by Food Network

Time 23m

Yield 6 servings

Number Of Ingredients 11

8 ounces medium-size shaped pasta, such as pipette or cavatappi
3 tablespoons olive oil
2 tablespoons red-wine vinegar
3 medium-size cloves garlic, finely chopped
1/2 teaspoon paprika
1/2 teaspoon salt
1 can (14.5 ounces) diced tomatoes with jalapeno chiles
1 large sweet green pepper, cored, seeded and cut into 1/2-inch pieces (about 1 cup)
2 medium-size ribs celery, cut into 1/2-inch pieces (about 1 cup)
1/2 seedless cucumber, peeled, quartered lengthwise and sliced crosswise into 1/2-inch-thick pieces (about 1 1/4 cups)
Chopped fresh parsley leaves, optional

Steps:

  • Cook pasta in large, deep pot of lightly salted water until al dente, firm yet tender, following package directions. Drain; rinse with cold water; drain.
  • Meanwhile, in large bowl, whisk oil, vinegar, garlic, paprika and salt. Add tomatoes with their juice, green pepper, celery and cucumber; toss to mix. Add pasta; toss to coat.
  • Garnish with parsley, if desired. Serve immediately or refrigerate, covered, 30 minutes to chill.

GARDEN GAZPACHO PASTA SALAD



Garden Gazpacho Pasta Salad image

Looking for a Spanish-inspired salad? Then check out this pasta salad packed with fresh veggies and Cheddar cheese - a distinctive meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 8

Number Of Ingredients 8

1 1/2 cups uncooked radiatore pasta (4 1/2 ounces)
1 1/2 cups shredded Cheddar cheese (6 ounces)
1/2 cup sliced ripe olives
1 1/2 cups salsa
2 tablespoons vegetable oil
1 medium zucchini, sliced (2 cups)
1 large tomato, chopped (1 cup)
1 can (11 ounces) whole kernel corn, drained

Steps:

  • Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • Toss pasta and remaining ingredients in large bowl. Serve immediately, or cover and refrigerate up to 24 hours. Toss before serving.

Nutrition Facts : Calories 235, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 460 mg

GAZPACHO PASTA SALAD



Gazpacho Pasta Salad image

Tangy lime brightens the flavor of this colorful medley of fresh veggies.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 14

Number Of Ingredients 15

1 package (16 oz) bow-tie (farfalle) pasta
2 large tomatoes, seeded, coarsely chopped (2 cups)
1 large cucumber, coarsely chopped (1 1/2 cups)
1 small red bell pepper, coarsely chopped (1/2 cup)
1 small yellow bell pepper, coarsely chopped (1/2 cup)
8 medium green onions, sliced (1/2 cup)
1 green Anaheim chile, seeded, chopped
1 can (2 1/4 oz) sliced ripe olives, drained
1/2 cup finely chopped fresh cilantro
1/2 cup tomato juice
1/4 cup olive or vegetable oil
1/4 cup lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped

Steps:

  • Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • In large bowl, mix pasta and all remaining salad ingredients.
  • In small bowl, mix all vinaigrette ingredients until well blended. Pour over salad; toss to mix.

Nutrition Facts : Calories 180, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg

GAZPACHO PASTA SALAD



Gazpacho Pasta Salad image

Can't find fresh jalapenos? Use jarred, or simply a fresh green chili pepper. A delightful summer pasta salad. Lime-tomato dressing with minced chilies gives it a kick.

Provided by English_Rose

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

8 ounces fusilli
4 scallions, chopped
1 green pepper, deseeded and chopped
1 jalapeno chili, deseeded and minced
2 tomatoes, chopped
1 cucumber, deseeded and diced
4 tablespoons olive oil
1/2 teaspoon salt
1 garlic clove, crushed
4 tablespoons fresh lime juice
1/4 teaspoon fresh ground black pepper
3/4 cup tomato juice

Steps:

  • Cook fusilli according to package instructions; drain.
  • In large bowl combine pasta, onion, green pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice. Toss well and chill in refrigerator for 2 hours. Toss again before serving.

Nutrition Facts : Calories 251.2, Fat 9.8, SaturatedFat 1.4, Sodium 283.1, Carbohydrate 35.8, Fiber 2.8, Sugar 4.5, Protein 6.3

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