Lunch Recipe

Garden Gazpacho Salad

This is a yummy pasta salad that is perfect on hot summer days!

INGRIDIENT

1 (16 ounce) package fusilli (spiral) pasta

2 cups chopped cooked chicken

1 small cucumber, chopped

1 red bell pepper, chopped

1 large tomato, chopped

1 clove garlic, chopped

¾ cup spicy tomato-vegetable juice cocktail (e.g., V-8)

¼ cup lemon juice

½ teaspoon ground black pepper

¼ teaspoon salt

DIRECTION

Step: 1

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Step: 2

Mix the pasta with the chicken, cucumber, bell pepper, tomato, and garlic. Pour the tomato-vegetable juice cocktail and lemon juice over the salad; gently toss to coat. Season with black pepper and salt; serve warm or chilled.

NUTRITION FACT

Per Serving: 379 calories; protein 23.7g; carbohydrates 60.1g; fat 5.3g; cholesterol 35mg; sodium 210.2mg.

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