Gazpacho pasta salad

Try our refreshing Gazpacho Pasta Salad bursting with vibrant flavors of ripe tomatoes, crisp cucumbers, and fragrant basil for a delightful culinary experience.

Ingredients:

• 230g 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 can (410g) 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 leaves, optional

Instructions:

1. Prepare the pasta by cooking it in a big pot of lightly salted water until it is firm but tender according to the instructions on the package. Once cooked, drain the pasta, rinse it with cold water, and drain it again.
2. While the pasta is cooking, mix together oil, vinegar, garlic, paprika, and salt in a large bowl. Then, add the tomatoes with their juice, green pepper, celery, and cucumber, and mix everything together. Finally, add the cooked pasta and mix it until it is evenly coated.
3. You can add parsley for decoration if you like. Enjoy the dish right away or keep it covered in the refrigerator for about 30 minutes to cool down.

Summary:

• Calories: 1356 kcal
• Fat: 47 g
• Protein: 35 g
• Carbs: 212 g
• Potassium: 2201 mg
• Magnesium: 107 mg