Garden Gazpacho Salad

With chicken and vegetables, this pasta salad, using spicy tomato-vegetable juice as a part of the dressing, is a colorful and flavorful main dish for hot summer days. Make a large batch and have it on hand for easy dinners or take along lunches.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 379 Calories

Ingredients

• ¼ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ cup lemon juice
• 1 clove garlic, chopped
• 1 red bell pepper, chopped
• 1 large tomato, chopped
• 2 cups chopped cooked chicken
• 1 (16 ounce) package fusilli (spiral) pasta
• 1 small cucumber, chopped
• ¾ cup spicy tomato-vegetable juice cocktail (e.g., V-8)

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Step 2

Mix the pasta with the chicken, cucumber, bell pepper, tomato, and garlic. Pour the tomato-vegetable juice cocktail and lemon juice over the salad; gently toss to coat. Season with black pepper and salt; serve warm or chilled.