Gazpacho Pasta Salad

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  • Level: Easy
  • Total: 23 min
  • Prep: 15 min
  • Cook: 8 min
  • Yield: 6 servings
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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


  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.