Recipe for cooking gazpacho pasta salad

Super Salad Recipes :: Pasta Salads

Gazpacho Pasta Salad

Source: Family Circle - April 15, 2003

Yield: 6 servings

8 oz. med.-size shaped pasta, such as
    pipette or cavatappi
3 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
3 med. size cloves garlic, chopped finely
1/2 tsp. paprika
1/2 tsp. salt
1 (14 1/2 oz.) can diced tomatoes with jalapeno chiles
1 lrg. sweet green bell pepper, cored, seeded and cut into
    1/2-in. pieces (about 1 C.)
2 med. size ribs celery, cut into 1/2-in. pieces (about 1 C.)
1/2 seedless cucumber, peeled, qt.ered lengthwise and
    sliced crosswise into 1/2-in. thick pieces (about 1 1/4 C.)
Chopped fresh parsley (optional)

Cook pasta in lrg., deep pot of lightly salted water until al dente, firm yet tender, following pkg. directions. Drain; rinse with cold water; drain.

Meanwhile, in lrg. bowl, whisk oil, vinegar, garlic, paprika and salt. Add tomatoes with their juice, green bell pepper, celery and cucumber; toss to mix. Add pasta; toss to coat.

Garnish with parsley, if desired. Serve immediately or refrigerate, covered, 30 min. to chill.

Nutrient value per servings: 143 cal., 7 g fat (1 g saturated), 3 g protein, 17 g carbohydrate, 2 g fiber, 479 mg sodium, 0 mg cholesterol