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Gazpacho Pasta Salad
Serves 4 to 6

Vine-ripened tomatoes, rich in vitamin C and antioxidant lycopene, complement the fresh herbs and
green onion in this chilled salad.

Vinaigrette
  2 cloves garlic, minced
1/2 teaspoon salt
Fresh ground pepper, to taste
2 tablespoons red wine vinegar
6 tablespoons olive oil

Salad
   1/2 pound gluten-free pasta
3–4 ribs celery, cut into bite-sized pieces
2 large red or yellow sweet peppers, cut into bite-sized pieces
1 cucumber, cut into bite-sized pieces
3 pounds tomatoes, cut into bite-sized pieces
1 bunch green onions, sliced
1/4 cup cilantro, coarsely chopped
1/4 cup fresh basil leaves, chopped

1. Cook 1/2 pound gluten-free pasta in boiling salted water according to manufacturer’s directions, being careful not to overcook. Test the pasta a few minutes before the recommended cooking time to ensure a good result. After cooking the pasta, rinse it under cold water to stop the cooking. Drain well and toss with 1 teaspoon olive oil to keep pasta from sticking.
2. To make vinaigrette, whisk together all ingredients except the oil. Drizzle oil into vinaigrette mixture while continuing to whisk until dressing begins to emulsify and thicken. Add remaining oil and blend thoroughly. Set aside.
3. Combine remaining salad ingredients and fold them into cooled pasta.
4. Drizzle vinaigrette over pasta. Toss gently until salad is lightly coated with dressing. Serve cold.

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