Author:
Williams’ Master Chef
Updated:
This gazpacho pasta salad combines pasta with fresh tomatoes, cucumbers, and bell peppers in a dressing made with olive oil, red wine vinegar, and Williams Chili Seasoning. The chili seasoning adds Southwest warmth to the classic cold soup flavors, creating a refreshing pasta salad that is perfect for summer entertaining.
15 mins
2 hr 45 mins
8-10
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.
About 8 servings per container
Serving size 2 tsp (3.5g)
Amount per serving
% Daily Value*
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS: CHILI PEPPER, SPICES, GARLIC POWDER. MAY CONTAIN: WHEAT, MILK, EGG, SOY, SESAME
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