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.

purchase on shop heart(link opens in new window)      purchase on amazon(link opens in new window)     purchase on barnes and noble(link opens in new window)

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
2 starch, 1 fat, 2 vegetable

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.

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.

purchase on shop heart(link opens in new window)      purchase on amazon(link opens in new window)     purchase on barnes and noble(link opens in new window)

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
2 starch, 1 fat, 2 vegetable

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.