Summer Pasta Salad

• 1 (16 ounce) package penne pasta
• 1 cup distilled white vinegar
• 1/2 cup white sugar
• 1 (16 ounce) bottle French 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; rinse and 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.

• Yields: 8 servings
• Preparation Time: 30 minutes