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August 16, 2013

Recipe for Gazpacho Pasta Salad from recipe.com

gazpacho-pasta-salad-R100586-ss
  • Servings:6

    Prep Time: 10 mins
    Ingredients on sale: 3
  • 8   ounces
    pipette or cavatappi pasta
  • 3   tablespoons
    olive oil
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  • 2   tablespoons
    red-wine vinegar
  • 3   clove
    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
    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)
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  • 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. 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.
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
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