Ingredients for New Mexican Gazpacho Pasta Salad
- 1 (16 ounce) package rotini pasta
- 1 cup shredded Reduced Fat Cheddar Cheese
- 1 large cucumber
- 1 pint cherry tomatoes
- 1 medium Red Bell Pepper
- 1/2 cup thinly sliced Green Onions
- 1 cup Low Fat Plain Yogurt
- 1/4 cup Fat Free Mayonnaise
- 1/2 cup fresh basil
- 2 cloves Garlic Clove
- 1 teaspoon Lemon Pepper
- fresh Lettuce Leaves
- 1 (10 ounce) package frozen green peas, thawed
- 1 (10 ounce) can corn, drained
- 1 medium red onion, chopped
- 1/2 cup black olives, sliced
- 1 (16 ounce) bottle fat-free Italian dressing
- salt and pepper to taste
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How to Make New Mexican Gazpacho Pasta Salad
- Cook 1 pound rotini pasta according to package directions, omitting oil and salt. Drain well and rinse with cold water. Set aside to cool.
- While the pasta cooks, prepare the vegetables: dice 1 large cucumber, 2 cups chopped tomatoes, 1 medium bell pepper (any color), and 1/2 cup thinly sliced green onions.
- In a large bowl, combine the cooled rotini, prepared vegetables, 1 1/2 cups shredded cheddar cheese (or your favorite cheese).
- In a separate small bowl, whisk together 1 cup plain Greek yogurt, 1/4 cup mayonnaise, 1/4 cup chopped fresh basil, 2 cloves minced garlic, and 1 teaspoon lemon pepper.
- Pour the yogurt dressing over the pasta and vegetable mixture.
- Gently toss to combine, ensuring all the pasta is coated with the dressing.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly. For best results, chill for 2-3 hours.
- Serve chilled on a bed of fresh lettuce leaves.
- Garnish with the remaining 1/2 cup shredded cheddar cheese before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
25g
Fat
1g
Carbs
9g
