Gazpacho Pasta Salad
Recipe from Family Circle

Just like the soup it is named after, this side-dish pasta salad is full of tomatoes, sweet pepper, and cucumber.


Gazpacho Pasta Salad

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Ingredients
  • 8  ounces
    pipette or cavatappi pasta
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  • 3  tablespoons
    olive oil
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  • 2  tablespoons
    red-wine vinegar
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  • 3  cloves
    garlic, finely chopped
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  • 1/2  teaspoon
    paprika
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  • 1/2  teaspoon
    salt
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  • 1  can (14-1/2 ounces)
    diced tomatoes with jalapeno chiles
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  • 1 
    large sweet green pepper, cored, seeded and cut into 1/2-inch pieces (about 1 cup)
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  • 2 
    medium-size celery ribs, cut into 1/2-inch pieces (about 1 cup)
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  • 1/2 
    seedless cucumber, peeled, quartered lengthwise and sliced crosswise into 1/2-inch-thick pieces (about 1-1/4 cups)
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  •  
    Chopped fresh parsley (optional)
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Directions
1.
Cook pasta in large, deep pot of lightly salted water until al dente, firm yet tender, following package directions. Drain; rinse with cold water; drain.
2.
Meanwhile, in large bowl, whisk oil, vinegar, garlic, paprika and salt. Add tomatoes with their juice, green pepper, celery and cucumber; toss to mix. Add pasta; toss to coat.
3.
Garnish with parsley, if desired. Serve immediately or refrigerate, covered, 30 minutes to chill.
Nutrition information
Calories 212, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 479 mg, Carbohydrate 31 g, Fiber 3 g, Protein 5 g. Percent Daily Values are based on a 2,000 calorie diet
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