- 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
- 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.
04/08/2018
recipepes.com
Summer Pasta Salad, recipe
PT15M
PT1H
5
455 calories
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