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
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