Summer Pasta Salad I

Summer Pasta Salad I

Penne pasta and fresh vegetables are tossed with Catalina and Italian-style dressings.

Rated 4.2 from 21 votes

Prep Time

15M

Total Time

30M

Servings

10 servings

What You Need

1 (16 ounce) package penne pasta

1 cup distilled white vinegar

1/2 cup white sugar

1 (16 ounce) bottle Catalina salad dressing

1 cup Italian-style salad dressing

1 cucumber, chopped

2 (2 ounce) cans sliced black olives

1 tomato, chopped

1/2 cup chopped onion

1 cup chopped baby carrots

1 green bell pepper, chopped

1/2 teaspoon celery salt

salt and pepper to taste

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Instructions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a small saucepan, bring vinegar and sugar to a boil.Boil for one minute.

In large bowl, combine vinegar mixture, Catalina dressing and Italian dressing.Mix well.Add pasta, cucumber, olives, tomato, onion, carrots, and bell pepper; toss.Season with celery salt, salt and pepper.Refrigerate until serving.

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