Salad and Salad Dressing Recipes
Gazpacho Pasta Salad
Yield: 6 servings
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 (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)
Instructions
- 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.
Nutrition
Per serving: 143 calories, 7g fat (1g saturated), 3g protein, 17g carbohydrate, 2g fiber, 479mg sodium, 0mg cholesterol
Attribution
Family Circle magazine - April 15, 2003