Gazpacho Pasta Salad with Tomato-Lime Dressing

We have been trying to eat less meat lately, and I came across this salad. I thought it would be worth a try,  it was a hit! It was nice and refreshing. (Sorry, no picture.)

Tomato-Lime Dressing
1/4 c. tomato juice
2 Tbs. olive oil
2 Tbs. lime juice
1/4 tsp. salt
1/8 tsp. pepper
1 clove garlic, finely chopped

Salad
1 pkg. farfalle (bow-tie) pasta
1 large tomato, seeded and coarsely chopped
1 sm. cucumber
1 sm. bell pepper, coarsely chopped
4 med. green onions, sliced
1/2 green Anaheim chili, seeded and chopped
1 can (2 1/4 oz), drained
1/4 c. chopped fresh cilantro

In tightly covered container, shake all dressing ingredients.

Cook and drain pasta as directed on package.

In large bowl, mix pasta and remaining salad ingredients. Pour dressing over mixture, toss. Serve immediately, or cover and refrigerate until serving.

Source: Betty Crocker Cookbook