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Gazpacho Pasta With Cannellini Beans

Gazpacho Pasta With Cannellini Beans recipe image
This vibrant dish marries the bright, acidic tang of traditional Spanish gazpacho with the comforting heartiness of pasta and beans. The combination of ripe tomatoes, crisp cucumbers, and savory Worcestershire sauce creates a complex, refreshing sauce that coats the elbow macaroni perfectly. Cannellini beans add a creamy texture and protein, making this a satisfying standalone meal or a substantial side dish. Ideal for warm-weather gatherings, potlucks, or a quick weeknight dinner, it requires no cooking beyond boiling the pasta. The flavors meld beautifully when chilled, offering a crisp, savory experience that is both light and filling. Serve immediately for best texture or let it rest briefly to allow ingredients to soften slightly.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 139.6
Dietary: Vegan, Vegetarian
Description
This vibrant dish marries the bright, acidic tang of traditional Spanish gazpacho with the comforting heartiness of pasta and beans. The combination of ripe tomatoes, crisp cucumbers, and savory Worcestershire sauce creates a complex, refreshing sauce that coats the elbow macaroni perfectly. Cannellini beans add a creamy texture and protein, making this a satisfying standalone meal or a substantial side dish. Ideal for warm-weather gatherings, potlucks, or a quick weeknight dinner, it requires no cooking beyond boiling the pasta. The flavors meld beautifully when chilled, offering a crisp, savory experience that is both light and filling. Serve immediately for best texture or let it rest briefly to allow ingredients to soften slightly.
Ingredients
  • 1 pound Elbow Macaroni or Radiatore
  • 3 large Ripe tomatoes, finely diced
  • 2 medium Cucumbers, peeled, seeded, and finely diced
  • 1 medium Red onion, diced
  • 2 cups Vegetable or tomato juice
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons Red wine vinegar
  • 16 oz Canned cannellini beans, drained and rinsed well
  • 3 tablespoons Chopped fresh parsley
  • to taste Salt and pepper
Directions
  1. 1
    Cook the elbow macaroni according to package directions until al dente.
  2. 2
    Drain the pasta and rinse thoroughly under cold running water to stop the cooking process.
  3. 3
    In a large mixing bowl, combine the diced tomatoes, cucumbers, red onion, vegetable juice, Worcestershire sauce, and red wine vinegar.
  4. 4
    Stir in the drained and rinsed cannellini beans and chopped fresh parsley.
  5. 5
    Add the cooled pasta to the bowl and toss gently to coat evenly with the sauce.
  6. 6
    Season with salt and pepper to taste.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 139.6kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 29.5g10%
Dietary Fiber 1.9g8%
Sugars 0.3g
Protein 5.0g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan variation, ensure the Worcestershire sauce used is vegan-friendly, as traditional versions contain anchovies.

This dish tastes even better after chilling in the refrigerator for 1-2 hours, allowing the flavors to meld.

If the cucumbers are very watery, consider salting them lightly and letting them sit for 10 minutes before adding to prevent the sauce from becoming too dilute.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: gazpacho, pasta, cannellini, beans, salad, spanish, vegan, cold, tomato, cucumber, summer, fresh, healthy, easy, meal, side
Read it online: https://www.chefs-mate.com/recipe/gazpacho-pasta-with-cannellini-beans/