Gazpacho Pasta Salad - cooking recipe

Ingredients

8 ounces fusilli
4 scallions, chopped
1 green pepper, deseeded and chopped
1 jalapeno chili, deseeded and minced
2 tomatoes, chopped
1 cucumber, deseeded and diced
4 tablespoons olive oil
1/2 teaspoon salt
1 garlic clove, crushed
4 tablespoons fresh lime juice
1/4 teaspoon fresh ground black pepper
3/4 cup tomato juice

Preparation

Cook fusilli according to package instructions; drain.
In large bowl combine pasta, onion, green pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice. Toss well and chill in refrigerator for 2 hours. Toss again before serving.