Summer Pasta Salad I - cooking recipe

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

Preparation

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.