Refreshing Gazpacho Macaroni Salad Recipe | Easy Summer Side Dish

INGREDIENTS

4 ounces uncooked macaroni 2‑1/2 cups chopped and seeded tomatoes 1 cup finely chopped red onion 1 cup finely chopped cucumber 1/2 cup finely chopped celery 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped red bell pepper 2 tablespoons finely chopped black olives 3 tablespoons cider vinegar 1 bay leaf 2 tablespoons minced parsley or 1 teaspoon dried parsley 1 tablespoon fresh thyme or 1/2 teaspoon dried thyme leaves 1 clove garlic, minced 3 to 4 dashes hot pepper sauce 1/4 teaspoon black pepper

PREPARATION:

1. Cook pasta according to package directions, omitting salt; drain. Rinse well under cold running water until cool; drain.
2. Combine pasta and remaining ingredients in medium bowl. Cover and refrigerate 4 hours for flavors to blend. Remove bay leaf before serving. Garnish with whole olives, cucumber slices and dill sprigs, if desired. Serve chilled or at room temperature.

This recipe appears in: Pasta Side Dish NUTRITIONAL INFORMATION: Sodium 114 mg Protein 5 g Fiber 3 g Carbohydrate 27 g Saturated Fat trace g Total Fat 2 g Calories from Fat 11 % Calories 136 DIETARY EXCHANGE: Fat 1/2 Vegetable 2-1/2 Starch 1