Gazpacho Pasta Salad

Ingredients and Weight:

• 1 pound pasta (such as penne or rotini)
• 1 (28-ounce) can diced tomatoes
• 1 (14-ounce) can tomato sauce
• 1 (10-ounce) can diced green chiles, undrained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1/2 cup chopped red onion
• 1/2 cup chopped bell pepper
• 1/4 cup chopped jalapeño pepper
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

10 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Cook the pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine the tomatoes, tomato sauce, green chiles, black beans, corn, kidney beans, onion, bell pepper, and jalapeño.
3. Add the olive oil, vinegar, oregano, salt, and pepper. Stir to combine.
4. Add the cooked pasta to the bowl and stir gently to coat.
5. Refrigerate for at least 30 minutes before serving.

Nutritional Information:

(Per serving)

• Calories: 350
• Fat: 10g
• Saturated fat: 2g
• Cholesterol: 0mg
• Sodium: 500mg
• Carbohydrates: 50g
• Fiber: 10g
• Sugar: 10g
• Protein: 15g

Dish Characteristics:

• Refreshing and flavorful
• Bright and colorful
• Perfect for summer gatherings
• Can be easily customized to suit your tastes
• Vegetarian and gluten-free (if using gluten-free pasta)

User Comments:

• "This is the perfect summer salad! It's light, refreshing, and packed with flavor."
• "I love that this salad is so versatile. I can add or remove ingredients to make it my own."
• "This salad is a hit at every party I bring it to."

Special Precautions and Tips:

• If you don't like spicy food, omit the jalapeño pepper.
• Add additional vegetables to the salad, such as carrots, celery, or cucumber.
• Serve the salad with a side of tortilla chips or crackers for dipping.