How to Make Summer Pasta Salad I - A Step-by-Step Guide

Summer is the perfect time for light and refreshing meals, and what better way to enjoy the season than with a delicious and nutritious pasta salad? This Summer Pasta Salad I recipe is a fantastic way to take advantage of the abundance of fresh produce available during the warmer months.

One of the best things about pasta salad is its versatility - you can mix and match ingredients to create a dish that suits your personal taste. In this recipe, we'll be using a combination of crisp, ...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 10
  • Yield: 10 servings

  • 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.
  • Nutrition

    479 cal.

    • Total Fat: 24g
    • Saturated Fat: 4g
    • Sodium: 1021mg
    • Total Carbohydrate: 61g
    • Dietary Fiber: 3g
    • Total Sugars: 25g
    • Protein: 7g
    • Vitamin C: 13mg
    • Calcium: 33mg
    • Iron: 2mg
    • Potassium: 229mg