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Gazpacho Pasta Salad



  • 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 (14 1/2 ounce) can 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 (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.
  3. Add tomatoes with their juice, green pepper, celery and cucumber; toss to mix.
  4. Add pasta; toss to coat.
  5. Garnish with parsley, if desired.
  6. Serve immediately or refrigerate, covered, 30 minutes to chill.

Yield: 6 servings

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

Source: Family Circle - April 15, 2003


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