0.0 – 0 reviews • Salad Recipes
| Level: |
Easy |
| Total: |
23 min |
| Prep: |
15 min |
| Cook: |
8 min |
| 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 can (14.5 ounces) 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
- 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 Facts
| Serving Size |
1 of 6 servings |
| Calories |
233 |
| Total Fat |
8 g |
| Saturated Fat |
1 g |
| Carbohydrates |
36 g |
| Dietary Fiber |
4 g |
| Sugar |
5 g |
| Protein |
6 g |
| Cholesterol |
0 mg |
| Sodium |
211 mg |