Gazpacho Pasta Salad

½ pound rotelle pasta

4 green onions, chopped

1 cup chopped green bell pepper

1 jalapeno pepper, seeded and minced

2 tomatoes, chopped

1 cucumber

¼ cup olive oil

¼ teaspoon salt

1 clove garlic, crushed

¼ cup fresh lime juice

¼ teaspoon ground black pepper

6 fluid ounces tomato juice

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In large bowl combine pasta, onion, bell 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.