Gazpacho Pasta Salad

Total Time:
23 min
Prep:
15 min
Cook:
8 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 8 ounces medium-size shaped pasta, such as pipette or cavatappi
  • 3 tablespoons olive oil
  • 2 tablespoons red-wine vinegar
  • 3 medium-size cloves garlic, finely chopped
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 can (14.5 ounces) diced tomatoes with jalapeno chiles
  • 1 large sweet green pepper, cored, seeded and cut into 1/2-inch pieces (about 1 cup)
  • 2 medium-size ribs celery, cut into 1/2-inch pieces (about 1 cup)
  • 1/2 seedless cucumber, peeled, quartered lengthwise and sliced crosswise into 1/2-inch-thick pieces (about 1 1/4 cups)
  • Chopped fresh parsley leaves, optional
Directions
  • 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.

  • 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.

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


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