This refreshing New Mexican Gazpachio-Pasta Salad is the perfect dish for warm weather gatherings or a light weeknight dinner. It combines tri-colored rotini with crisp cucumbers, sweet cherry tomatoes, and vibrant red bell peppers for a satisfying crunch. The creamy dressing, made from low-fat yogurt and fat-free mayonnaise, is infused with fresh basil, minced garlic, and a zesty kick of lemon pepper. Mild cheddar cheese adds a comforting richness without overpowering the fresh vegetables. Chilled before serving, the flavors meld together beautifully, creating a cool, creamy, and herbaceous salad. It’s an excellent vegetarian option that feels substantial yet light. Serve it on crisp lettuce leaves for a lovely presentation. This dish is ideal for potlucks, picnics, or as a side dish that steals the show with its bright colors and balanced flavors.
New Mexican Gazpacho-Pasta Salad
Description
This refreshing New Mexican Gazpachio-Pasta Salad is the perfect dish for warm weather gatherings or a light weeknight dinner. It combines tri-colored rotini with crisp cucumbers, sweet cherry tomatoes, and vibrant red bell peppers for a satisfying crunch. The creamy dressing, made from low-fat yogurt and fat-free mayonnaise, is infused with fresh basil, minced garlic, and a zesty kick of lemon pepper. Mild cheddar cheese adds a comforting richness without overpowering the fresh vegetables. Chilled before serving, the flavors meld together beautifully, creating a cool, creamy, and herbaceous salad. ItâÂÂs an excellent vegetarian option that feels substantial yet light. Serve it on crisp lettuce leaves for a lovely presentation. This dish is ideal for potlucks, picnics, or as a side dish that steals the show with its bright colors and balanced flavors.Directions
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Cook the tri-colored rotini according to package directions, omitting oil and salt.
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Drain the pasta and rinse thoroughly with cold water to stop the cooking process.
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In a large bowl, combine the cooled rotini, 1 1/2 cups of the shredded cheddar cheese, cubed cucumber, cherry tomato halves, sliced red bell pepper, and green onions.
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In a small separate bowl, whisk together the low-fat plain yogurt, fat-free mayonnaise, chopped fresh basil, minced garlic, and lemon pepper until smooth.
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Pour the dressing over the pasta and vegetable mixture.
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Toss gently until all ingredients are evenly coated with the dressing.
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Cover and chill in the refrigerator for at least 1 hour to allow flavors to meld.
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Serve the salad on individual lettuce leaves and sprinkle with the remaining 1/2 cup of shredded cheddar cheese.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 9.5g15%
- Saturated Fat 4.5g23%
- Cholesterol 15mg5%
- Sodium 350mg15%
- Total Carbohydrate 35g12%
- Dietary Fiber 3g12%
- Sugars 7g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
