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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 6 |
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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 |
Directions:
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.
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