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Gazpacho Macaroni Salad

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  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)
  Salt 1 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Hot pepper sauce To Taste
  Garlic 1 Clove (5 gm), pressed
  Lettuce cups 6 Cup (96 tbs)
  Ripe olives 6

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.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

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

Gazpacho Macaroni Salad Recipe