Kento Nanami
Culinary Explorer
Ingredients:
Gazpacho Dressing:
- 1 large English cucumber, divided
- 1 cup roughly chopped red bell pepper
- 1 jalapeno pepper, seeded and chopped
- 2 tablespoons sliced green onions (white and light green parts only)
- 2 cloves garlic, peeled
- 2½ pounds fresh ripe tomatoes, cored and quartered
- 5 basil leaves (or more to taste)
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon white sugar
- ½ cup wine vinegar
- ½ cup olive oil
- 1 pound large elbow macaroni
- ¼ cup diced red bell pepper
- 2 tablespoons diced red onion
- Salt and freshly ground black pepper to taste
- Start by peeling just over half of the cucumber, then set it aside. Finely dice the remaining unpeeled cucumber and keep it in the fridge until you’re ready to use it.
- To make the gazpacho dressing, cut the peeled cucumber into large chunks and toss them into a blender. Add the red bell pepper, jalapeno, green onion, garlic, tomatoes, basil, salt, black pepper, sugar, wine vinegar, and olive oil. Blend everything until it’s super smooth, then strain the mixture into a large bowl. You should end up with 7 to 8 cups of dressing.
- For the salad, bring a large pot of salted water to a boil. Cook the macaroni until it’s almost tender, with just a little bite left, about 6 minutes (or 15 to 30 seconds less than the package directions). Drain the pasta well, then let it cool slightly, stirring occasionally for about 5 minutes.
- Stir the macaroni into the gazpacho dressing until it’s fully coated. Cover and refrigerate for at least 5 hours or overnight for the best flavor.
- The next day, stir the salad again and mix in the reserved diced cucumber, red bell pepper, and red onion. Season with salt and freshly ground black pepper to taste.
Serve it up chilled and enjoy the zesty freshness! Perfect for those sunny days 
Love the fresh, zesty vibes of gazpacho in a pasta salad. So refreshing! 
