Summer Pasta Salad I

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

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 479 Calories

Ingredients

• salt and pepper to taste
• 1 tomato, chopped
• 1 green bell pepper, chopped
• 1 (16 ounce) package penne pasta
• 1 cup Italian-style salad dressing
• 1 cucumber, chopped
• 1 cup distilled white vinegar
• 1 (16 ounce) bottle Catalina salad dressing
• 1 cup chopped baby carrots
• 2 (2 ounce) cans sliced black olives
• 0.5 cup chopped onion
• 0.5 cup white sugar
• 0.5 teaspoon celery salt

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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.