Save To Recipe Box Save To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.

 

Gazpacho Pasta Salad

Servings: 4

Ingredients:

1/3 cup low-sodium chicken broth
2 tablespoons coarse-grain mustard
1/2 teaspoon black pepper
12 ounces farfalle (bow-tie) pasta, cooked, drained, rinsed and cooled
12 yellow pear tomatoes
8 cherry tomatoes, quartered
1 orange bell pepper, seeded and chopped
4 green onions, thinly sliced white and about 1 inch of green part
1 1/4 cups (5 ounces) Wisconsin monterey jack with pesto cheese, cut into small chunks
1/3 cup chopped fresh Italian parsley
2 tablespoons grated Wisconsin asiago cheese

Cooking Directions:

In a small bowl, whisk together broth, mustard and pepper; set aside.

In a large serving bowl, combine pasta, tomatoes, pepper, green onions, monterey jack with pesto cheese and parsley. Pour reserved dressing over top; toss well. Sprinkle with asiago before serving.

WHAT'S IN YOUR PANTRY
Enter the food name below and we'll give you a few ideas.

FIND CHEESE EXCHANGES
Can't find the cheese you want for your menu item? Enter the name of the cheese below and we'll help you find an exchange.