New Mexican Gazpacho Pasta Salad

Bright, bold, and bursting with Southwestern flavors, New Mexican Gazpacho Pasta Salad is the perfect fusion of summer freshness and zesty spice. This easy-to-make recipe combines tender rotini pasta with crisp vegetables like cherry tomatoes, cucumbers, bell peppers, and red onion, all brought to life by the heat of a finely minced jalapeño. Tossed in a smoky lime-cumin vinaigrette seasoned with smoked paprika and chili powder, and finished with creamy avocado, fresh cilantro, and crumbly cotija cheese, this chilled pasta salad delivers a vibrant balance of textures and flavors. With only 30 minutes of prep and chill time, this refreshing dish is ideal for picnics, potlucks, or a quick weeknight meal. Packed with bold ingredients and inspired by the traditional flavors of New Mexican cuisine, it’s sure to be a standout on any summer menu.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 12 ounces rotini pasta
• 1.5 cups cherry tomatoes
• 1 medium cucumber
• 1 medium red bell pepper
• 1 medium green bell pepper
• 0.5 medium red onion
• 0.5 cups fresh cilantro
• 1 small jalapeño pepper
• 3 tablespoons lime juice
• 0.25 cups olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoons chili powder
• 2 cloves garlic
• 1 teaspoon kosher salt
• 0.5 teaspoons black pepper
• 0.5 cups cotija cheese
• 1 large avocado

Directions

Step 1

Cook the rotini pasta according to the package instructions until al dente. Drain, rinse under cold water, and set aside to cool.

Step 2

Halve the cherry tomatoes. Peel and dice the cucumber into bite-sized pieces. Dice the red and green bell peppers, and finely dice the red onion.

Step 3

Slice the jalapeño pepper in half, remove the seeds (if you prefer less heat), and finely mince it. Chop the fresh cilantro.

Step 4

In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red and green bell peppers, red onion, and jalapeño.

Step 5

In a small bowl or jar, whisk together the lime juice, olive oil, white wine vinegar, ground cumin, smoked paprika, chili powder, grated garlic, kosher salt, and black pepper to make the dressing.

Step 6

Pour the dressing over the pasta and vegetables. Toss everything together until evenly coated.

Step 7

Gently stir in the chopped cilantro and crumbled cotija cheese. Adjust seasoning if needed.

Step 8

Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Step 9

Before serving, dice the avocado and gently fold it into the pasta salad.

Step 10

Serve cold and enjoy!

Nutrition Facts

Serving size	1650.5 grams (1650.5g)

Amount per serving	% Daily Value*
Calories	2858

Total Fat 135.00g	173%
Saturated Fat 40.70g	204%
Polyunsaturated Fat 9.20g
Cholesterol 114mg	38%
Sodium 2443mg	106%
Total Carbohydrate 333.10g	121%
Dietary Fiber 38.70g	138%
Total Sugars 36.50g
Protein 87.60g	175%

Vitamin D 0IU	0%
Calcium 1221mg	94%
Iron 19mg	104%
Potassium 3583mg	76%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.9%

Protein: 12.1%

Carbs: 46.0%