Instructions:

Gazpacho Pasta Salad

Source: Family Circle - April 15, 2003

Yield: 6 servings

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)

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.

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