Summer Pasta Salad I recipe
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Ingredients
- 1 (16 ounce) package penne pasta 1 cup distilled white vinegar ½ 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 ½ cup chopped onion 1 cup chopped baby carrots 1 green bell pepper, chopped ½ teaspoon celery salt salt and pepper to taste
Nutrition Info
- 478.6 caloriescarbohydrate: 60.5 gcholesterol: : -fat: 24.4 gfiber: 2.9 gprotein: 6.7 gsaturatedFat: 3.6 gservingSize: -sodium: 1021.4 mgsugar: 24.8 gtransFat: : -unsaturatedFat: : -
Directions Summer Pasta Salad I
Directions
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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.
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.