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.