Gazpacho Pasta Salad

• 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

1. Cook pasta in large, deep pot of lightly salted water until al dente, firm yet tender, following package directions.
2. Drain; rinse with cold water; drain.
3. Meanwhile, in large bowl, whisk oil, vinegar, garlic, paprika and salt.
4. Add tomatoes with their juice, green pepper, celery and cucumber; toss to mix.
5. Add pasta; toss to coat.
6. Garnish with parsley, if desired.
7. Serve immediately or refrigerate, covered, 30 minutes to chill.

pasta, olive oil, redwine vinegar, garlic, paprika, salt, tomatoes, sweet green pepper, celery, cucumber, parsley

Taken from www.foodnetwork.com/recipes/gazpacho-pasta-salad-recipe0.html (may not work)