Gazpacho Pasta Salad

INGREDIENTS

• 1 large English cucumber, divided
• 1 cup roughly chopped red bell pepper
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons sliced green onions, white and light green parts only
• 2 cloves garlic, peeled
• 2 1/2 pounds fresh, ripe tomatoes, cored and quartered
• 5 basil leaves, or more to taste
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon white sugar
• 1/2 cup wine vinegar
• 1/2 cup olive oil

Salad

• 1 pound large elbow macaroni
• 1/4 cup diced red bell pepper
• 2 tablespoons diced red onion
• salt and freshly ground black pepper to taste

DIRECTIONS

1. Peel just over half the cucumber, and set aside. Finely dice remaining unpeeled cucumber and reserve in the refrigerator.
2. For gazpacho dressing, cut peeled cucumber into large chunks and add to the jar of a large blender; add in red bell pepper, jalapeno, green onion, garlic, tomatoes, basil, salt, black pepper, sugar, wine vinegar, and olive oil. Blend until smooth; strain into a large bowl. You should have 7 to 8 cups dressing. 
3. For salad, bring a large pot of salted water to a boil and cook macaroni until not quite tender with a bite, about 6 minutes, or about 15 to 30 seconds less than package directions. Drain very well and let cool slightly, stirring occasionally, about 5 minutes. 
4. Stir macaroni into gazpacho dressing until very well coated. Wrap and refrigerate for at least 5 hours or up to overnight.
5. The next day, stir salad again, and then stir in reserved diced cucumber, red bell pepper, and red onion. Season with salt and freshly ground black pepper and serve.