This is a great pasta salad, light and refreshing and a great family favorite! Has Catalina and Italian dressing, veggies and vinegar that gives it that zing! This is best when prepared the day before to get the full flavor!
Ingredients
- 1 package penne pasta , 16 ounce
- 1 cup distilled white vinegar
- 0.5 cups white sugar
- 1 bottle Catalina salad dressing , 16 ounce
- 1 cup Italian-style salad dressing
- 1 cucumber , chopped
- 2 cans sliced black olives , 2 ounce
- 1 tomato , chopped
- 0.5 cups chopped onion
- 1 cup chopped baby carrots
- 1 green bell pepper , chopped
- 0.5 teaspoons celery salt
- salt and pepper to taste
Instructions
-
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.
-
2
In a small saucepan, bring vinegar and sugar to a boil. Boil for one minute.
-
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.
Nutrition Facts
Per serving
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