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Monday, August 19 2013

Just like the soup it is named after, this side-dish pasta salad is full of tomatoes, sweet pepper, and cucumber.



Gazpacho Pasta Salad
Recipe from 
Servings: 6
Prep Time: 10 mins
    8    ounces   pipette or cavatappi pasta
    3    tablespoons   olive oil
    2    tablespoons   red-wine vinegar
    3    clove  garlic, finely chopped
    1/2   teaspoon   paprika
    1/2   teaspoon   salt
    1    14 1/2ounce 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  celery ribs, 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)
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 information
Per Serving: cal. (kcal) 212, Fat, total (g) 7, sat. fat (g) 1, carb. (g) 31, fiber (g) 3, pro. (g) 5, sodium (mg) 479, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:38 am   |  Permalink   |  0 Comments  |  Email

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