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Gazpacho Pasta with Cannellini Beans

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  • 1 lb Elbow macaroni or radiatore; or other medium past
  • Uncooked
  • 3 lg Ripe tomatoes; finely diced
  • 2 md Cucumbers; peeled; seeded and finely di
  • 1 md Red onion; diced
  • 2 c Vegetable or tomato juice
  • 1 tb Worchestershire sauce
  • 3 tb Red wine vinegar
  • 16 oz Canned cannellini beans; drained and rinsed w
  • 3 tb Chopped fresh parsley
  • Salt and pepper to taste


Prepare pasta according to package directions. Drain and rinse under cold water.
In a large bowl, stir together remaining ingredients; serve.
Each serving provides: 343 Calories; 14.8 g Protein; 70.1 g Carbohydrates; 1.8 g Fat; 0 mg Cholesterol; 495 mg Sodium. Calories from Fat: 5% Copyright National Pasta Association ( (Reprinted with permission)
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