What do you get when you mix Williams Chili Seasoning, fresh vegetables, and pasta? A dagum good Gazpacho Pasta Salad that’s perfect as a side dish or a cool summer days treat.
8 ounces Bow tie pasta
1 can Williams Diced Tomatoes and Green Chilies
1 pkg. Williams Chili Seasoning
1 can (11 ounces) Mexican style corn, drained
2 cups Chopped fresh vegetables (carrots, celery, red or green pepper)
1/3 cup Vegetable Oil
1/3 cup White wine vinegar
Shredded cheddar cheese
Cook pasta according to package directions; drain. Place pasta in large salad bowl.
Drain liquid from Williams Diced Tomatoes into a 2-cup glass measuring cup, then heat reserved liquid in microwave oven on HIGH (100%) power for 1 to 1 1/2 minutes or until liquid boils. Stir Williams Chili Seasoning into boiling liquid and blend well. Set aside to cool slightly.
Stir drained tomatoes, corn and chopped vegetables into pasta. Blend oil and vinegar into Chili Seasoning mixture, then pour over pasta salad and toss to combine.
Cover and refrigerate several hours.
Toss again just before serving and garnish with shredded cheddar cheese.
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