Gazpacho Macaroni Salad - cooking recipe

Ingredients

4 ounces uncooked macaroni
2 1/2 cups tomatoes, seeded and chopped
1 cup red onion, finely chopped
1 cup cucumber, finely chopped
1/2 cup celery, finely chopped
1/2 cup green bell pepper, finely chopped (or yellow or orange)
1/2 cup red bell pepper, finely chopped
2 tablespoons black olives, finely chopped
3 tablespoons cider vinegar (or red wine vinegar)
1 bay leaf
2 tablespoons fresh parsley, minced (or 1 tsp. dried parsley)
1 tablespoon fresh thyme, minced (or 1/2 tsp. dried thyme leaves)
1 garlic clove, minced
3 -4 dashes hot pepper sauce
1/4 teaspoon ground black pepper
whole olive (to garnish)
sliced cucumber (to garnish)
dill sprigs (to garnish)

Preparation

Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.
Combine pasta and remaining ingredients in a medium bowl. Cover and refrigerate 4 hours for flavors to blend. Remove bay leaf before serving. Garnish with whole olives, cucumber slices and dill sprigs, if desired. Can be served chilled or at room temperature.