Summer Pasta Salad I Recipe

Ingredients
<br>- 1 (16 ounce) package penne pasta
<br>- 1 cup distilled white vinegar
<br>- 1/2 cup white sugar
<br>- 1 (16 ounce) bottle Catalina salad dressing
<br>- 1 cup Italian-style salad dressing
<br>- 1 cucumber, chopped
<br>- 2 (2 ounce) cans sliced black olives
<br>- 1 tomato, chopped
<br>- 1/2 cup chopped onion
<br>- 1 cup chopped baby carrots
<br>- 1 green bell pepper, chopped
<br>- 1/2 teaspoon celery salt
<br>- salt and pepper to taste
<br><p></p>Directions
<br>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.
<br>step 2: In a small saucepan, bring vinegar and sugar to a boil.  Boil for one minute.
<br>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.
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Ingredients
- 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

Directions
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.

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