Gazpacho Pasta Salad

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.