Summer Pasta Salad I Chef John's Recipe

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Summer Pasta Salad I

"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 (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

Instructions :

Prep : 15M	Cook : 10M	Ready in : 30M

• 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.

Notes :

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