Fettuccine Gazpacho Salad

This is the ingredients of the Gazapacho Salad sauce in the blender, ready for blending. They looked so pretty, I just had to take a picture. 
2 cans (14 ½ ounces) diced tomatoes (do not drain)
½- 1 teaspoon hot red pepper flakes
¼ cup packed fresh basil leaves
3 medium cloves garlic
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
1/2 tea. salt

1 pound fettuccine

1 medium cucumber, peeled, halved lengthwise, seeded, and cut into ¼-inch pieces
1 medium red bell pepper , chopped
1 medium yellow bell pepper , chopped
2 cups cherry or grape tomatoes , halved
¼ cup chopped fresh cilantro
3 scallions, thinly sliced
½ cup sliced pitted black olives
¼ cup extra-virgin olive oil

Puree diced tomatoes, garlic, red pepper flakes, basil, Worcestershire sauce, and ½ teaspoon salt in blender until smooth. You can make this in advance and refrigerate until you are ready to make the salad.

Cook fettuccine pasta according to the directions on the box, rinse with cold water, and set aside.

Meanwhile prepare the cucumber, red and yellow peppers, cherry tomatoes, parsley, scallions, black olives and oil in large serving bowl and toss well to combine.

Add pasta and pureed dressing and toss again.

Salad should be allowed to sit in the refrigerator at least two hours and can be refrigerated overnight.

Source: In The Heart of My Home

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