Peel just over half the cucumber, and set aside. Finely dice remaining unpeeled cucumber and reserve in the refrigerator.

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.

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.

Stir macaroni into gazpacho dressing until very well coated. Wrap and refrigerate for at least 5 hours or up to overnight.