Gazpacho Pasta Salad | Allyson Gofton

Ingredients

• ½ cup virgin olive oil
• 2 tblsp white wine vinegar
• 1 tsp grated lime rind
• 1 tsp sugar
• 1 tsp minced garlic
• ¼ cup chopped parsley
• 400 grams bow pasta
• 4 large juicy beefsteak tomatoes
• ½ telegraph or a whole small cucumber, diced
• ½ large red onion, finely sliced
• 1-2 avocadoes, peeled and sliced
• 2 red peppers, chargrilled and finely sliced
• 1 large medium-hot red chilli
• a handful of fresh basil
• grilled bacon or prosciutto to serve