Recipe courtesy of Our vegan recipe collection at The Cat-Tea Corner
www.catteacorner.com.
Gazpacho Pasta Salad
About 6 to 8 servings
1 pound rotini or spiral pasta
2 kirby (pickling) cucumbers, 1 regular cucumber, or one-half
hydroponic (long seedless) cucumber
1 bunch scallions (green onions), white and light green parts, thinly
sliced
6 medium ripe tomatoes, chopped
1/4 cup fresh cilantro, chopped
1/4 cup extra virgin olive oil
2 Tablespoons white wine vinegar
2 cloves garlic, fresh or roasted, minced
1-1/2 teaspoons salt, or to taste
1/8 teaspoon ground cayenne pepper, or to taste
Prepare the pasta to al dente tenderness. Rinse well with cold water,
drain, and set aside in a large mixing bowl. If using kirby or regular
cucumbers, peel, cut in half lengthwise and remove the seeds, then chop
coarsely; if using hydroponic cucumber (the kind that comes wrapped in
plastic), you don't need to peel or remove the seeds but can if you
want to; chop coarsely. Gently mix the cucumbers, scallions, tomatoes,
and cilantro with the pasta. In a separate small bowl, whisk together
the oil, vinegar, garlic, and seasonings, then add to the pasta and
vegetables, stirring gently to mix. Serve immediately, or refrigerate
for an hour or so and serve chilled.
Variation:
Quoted message said:We like cilantro, but some folks find the flavour overpowering. If you
prefer, substitute chopped fresh parsley for half or all of the cilantro.
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