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Gazpacho Pasta Salad - Delicious Decisions

Eat Less Salt Cookbook
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Gazpacho Pasta Salad - Delicious Decisions

The low-sodium version of either spicy mixed-vegetable juice or Bloody Mary mix is the base for the fast dressing that goes into this garden-fresh entrée salad.

Ingredients

Servings   6  

  • 8 oz. dried, whole-grain fusilli or rotini
  • 2 oz. spinach (about 2 cups), chopped
  • 1 small cucumber (quartered lengthwise, sliced crosswise)
  • 4 oz. cherry or grape tomatoes (halved)
  • 1 cup cooked, shelled edamame (green soybeans)
  • 1 small green or red bell pepper (chopped)
  • 1/3 cup finely chopped red onion
  • 1/4 cup snipped, fresh parsley
  • 3/4 cup low-sodium spicy mixed-vegetable juice OR
  • 3/4 cup low-sodium Bloody Mary mix
  • 3 Tbsp. fresh lime juice
  • 1 medium garlic clove (minced)
  • 1 medium avocado (chopped)
  • red hot pepper sauce (optional)

Directions

Tip: Click on step to mark as complete.

  1. Prepare the pasta using the package directions, omitting the salt. Drain in a colander. Run under cold water to stop the cooking process and cool quickly. Drain well. Transfer to a large bowl.
  2. Add the spinach, cucumber, tomatoes, edamame, bell pepper, onion, and parsley, tossing to combine.
  3. In a small bowl, stir together the vegetable juice, lime juice, and garlic. Pour into the pasta mixture, tossing to coat. Gently stir in the avocado. Cover and refrigerate for 1 to 4 hours before serving. Serve with the hot-pepper sauce to sprinkle on top.

Keep it Healthy: For 8 ounces of spicy mixed-vegetable juice, the regular variety can contain 600 mg or more of sodium. We call for the low-sodium product, which for the equivalent amount has less than one-third the sodium. Be sure to look for the lowest-sodium Bloody Mary mix you can find if you opt for that ingredient. Most regular mixes contain over 1,000 mg of sodium in 8 ounces.

Tip: Serving size 1 1/2 cups.

Nutrition Facts

Gazpacho Pasta Salad - Delicious Decisions
CaloriesCalories
247 Per Serving
ProteinProtein
11g Per Serving
FiberFiber
8g Per Serving

Nutrition Facts

Calories 247
Total Fat 7.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 4.0 g
Cholesterol 0 mg
Sodium 233 mg
Total Carbohydrate 40 g
Dietary Fiber 8 g
Sugars 5 g
Protein 11 g

Dietary Exchanges
1 fat, 2 vegetable, 2 starch

This recipe is reprinted with permission from American Heart Association Eat Less Salt, Copyright © 2013 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.
The low-sodium version of either spicy mixed-vegetable juice or Bloody Mary mix is the base for the fast dressing that goes into this garden-fresh entrée salad.

Nutrition Facts

Gazpacho Pasta Salad - Delicious Decisions
CaloriesCalories
247 Per Serving
ProteinProtein
11g Per Serving
FiberFiber
8g Per Serving
×
Calories 247
Total Fat 7.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 4.0 g
Cholesterol 0 mg
Sodium 233 mg
Total Carbohydrate 40 g
Dietary Fiber 8 g
Sugars 5 g
Protein 11 g

Dietary Exchanges
1 fat, 2 vegetable, 2 starch

Ingredients

Servings   6  

  • 8 oz. dried, whole-grain fusilli or rotini
  • 2 oz. spinach (about 2 cups), chopped
  • 1 small cucumber (quartered lengthwise, sliced crosswise)
  • 4 oz. cherry or grape tomatoes (halved)
  • 1 cup cooked, shelled edamame (green soybeans)
  • 1 small green or red bell pepper (chopped)
  • 1/3 cup finely chopped red onion
  • 1/4 cup snipped, fresh parsley
  • 3/4 cup low-sodium spicy mixed-vegetable juice OR
  • 3/4 cup low-sodium Bloody Mary mix
  • 3 Tbsp. fresh lime juice
  • 1 medium garlic clove (minced)
  • 1 medium avocado (chopped)
  • red hot pepper sauce (optional)

Directions

Tip: Click on step to mark as complete.

  1. Prepare the pasta using the package directions, omitting the salt. Drain in a colander. Run under cold water to stop the cooking process and cool quickly. Drain well. Transfer to a large bowl.
  2. Add the spinach, cucumber, tomatoes, edamame, bell pepper, onion, and parsley, tossing to combine.
  3. In a small bowl, stir together the vegetable juice, lime juice, and garlic. Pour into the pasta mixture, tossing to coat. Gently stir in the avocado. Cover and refrigerate for 1 to 4 hours before serving. Serve with the hot-pepper sauce to sprinkle on top.

Keep it Healthy: For 8 ounces of spicy mixed-vegetable juice, the regular variety can contain 600 mg or more of sodium. We call for the low-sodium product, which for the equivalent amount has less than one-third the sodium. Be sure to look for the lowest-sodium Bloody Mary mix you can find if you opt for that ingredient. Most regular mixes contain over 1,000 mg of sodium in 8 ounces.

Tip: Serving size 1 1/2 cups.
American Heart Association Eat Less Salt Cookbook

American Heart Association Eat Less Salt Cookbook

With this healthy lifestyle book, you’ll learn how to monitor your current sodium intake, reduce the high-sodium products in your kitchen, read and understand food labels, know which popular foods are salt traps, keep sodium in check while eating out, and plan lower-sodium weekly menus without sacrificing taste. The book also includes 60 lower-sodium high flavor recipes and a toolkit that includes a daily sodium tracker, lists of smart pantry staples and substitutions, and more!

Sample Recipes:

Gazpacho Pasta Salad

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This recipe is reprinted with permission from American Heart Association Eat Less Salt, Copyright © 2013 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.