Gazpacho Macaroni Salad
|Macaroni||2 Cup (32 tbs), uncooked|
|Frozen peas||1 Ounce (1 package)|
|Tomatoes||3 Medium, peeled and chopped|
|Chopped celery||1 Cup (16 tbs)|
|Cucumber||1 Medium, diced|
|Green pepper||1 , chopped|
|Green onions||5 , thinly sliced|
|Salami||6 Ounce, cubed|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Hot pepper sauce||To Taste|
|Garlic||1 Clove (5 gm), pressed|
|Lettuce cups||6 Cup (96 tbs)|
Cook macaroni according to package directions; drain; rinse in cold water; drain again.
Place peas in a bowl; cover with boiling water; let stand 1 to 2 minutes; drain.
In a bowl, combine macaroni, peas, tomatoes, celery, cucumber, green pepper, onions, salami, and parsley.
In a separate bowl, beat together remaining ingredients until well blended.
Pour over macaroni mixture; toss lightly.
Serve in lettuce cups; garnish with olives.
Note: macaroni and vegetable mixture may be combined with dressing and chilled 3 hours before serving.
Toss before spooning into lettuce cups.
Serving size: Complete recipe
Calories 1981 Calories from Fat 884
% Daily Value*
Total Fat 100 g153.9%
Saturated Fat 18.7 g93.4%
Trans Fat 0 g
Cholesterol 36.5 mg12.2%
Sodium 3589.8 mg149.6%
Total Carbohydrates 217 g72.3%
Dietary Fiber 24.7 g98.9%
Sugars 28.9 g
Protein 59 g118.5%
Vitamin A 511.6% Vitamin C 452.7%
Calcium 36% Iron 88.5%
*Based on a 2000 Calorie diet