Gazpacho pasta salad

    30 min

    A delightful summer pasta salad. Lime-tomato dressing with minced chillies gives it a kick.

    129 people made this

    Serves: 6 

    • 225g (8 oz) fusilli pasta
    • 4 spring onions, chopped
    • 1 green pepper, chopped
    • 1 jalapeño chilli, seeded and minced
    • 2 tomatoes, chopped
    • 1 cucumber
    • 4 tablespoons olive oil
    • 1/4 teaspoon salt
    • 1 clove garlic, crushed
    • 4 tablespoons fresh lime juice
    • 1/4 teaspoon freshly ground black pepper
    • 175ml (6 fl oz) tomato juice

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Cook fusilli according to package instructions; drain.
    2. In large bowl combine pasta, onion, green pepper, jalapeño, 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.


    Can't find fresh jalapeños? Use jarred, or simply a fresh green chilli.

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    Reviews in English (70)


    Took shortcuts. This was fantastic. I substituted a jar of salsa for the tomatoes, tomato juice, jalapeno and pepper.  -  15 Sep 2008


    Something else. I was looking for a change from the usual mayo based salads and decided on this since we love Gazpacho soup. From past experience I cut the amount of jalapeno which we believe to be a wise decision. I also used V8 juice and that gave it more of a taste. I used more juice than called for as experience has taught pasta absorbs liquid and with the amount given it was going to really soak in. Finally I added a touch more salt as that balances the lime a bit better, and added fresh chopped basil, flat leaf parsley and coriander. This passed the 'husband review' with flying colours!  -  15 Sep 2008


     -  13 Jan 2012