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Garden Gazpacho Salad |
"This is a yummy pasta salad that is best on hot summer season days!"
Ingredients :
- 1 (sixteen ounce) package deal fusilli (spiral) pasta
- 2 cups chopped cooked hen
- 1 small cucumber, chopped
- 1 pink bell pepper, chopped
- 1 huge tomato, chopped
- 1 clove garlic, chopped
- three/4 cup spicy tomato-vegetable juice cocktail (e.G., V-8)
- 1/4 cup lemon juice
- half of teaspoon floor black pepper
- 1/4 teaspoon salt
Instructions :
Prep : 15M | Cook : 6M | Ready in : 35M |
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- Bring a big pot of gently salted water to a boil. Add pasta and cook dinner for 8 to 10 minutes or till al dente; drain.
- Mix the pasta with the bird, cucumber, bell pepper, tomato, and garlic. Pour the tomato-vegetable juice cocktail and lemon juice over the salad; lightly toss to coat. Season with black pepper and salt; serve warm or chilled.
Notes :
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