Summer Pasta Salad
This Summer Pasta Salad recipe is a perfect meal for warm weather. It's light, refreshing, and full of flavor.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 1/2 cup chopped onion
- salt and pepper to taste
- 1/2 cup white sugar
- 1 tomato, chopped
- 1/2 teaspoon celery salt
- 1 green bell pepper chopped
- 1 (16 ounce) package penne pasta
- 1 cup distilled white vinegar
- 1 (16 ounce) bottle catalina salad dressing
- 1 cup italian-style salad dressing
- 1 cucumber, chopped
- 2 (2 ounce) cans sliced black olives
- 1 cup chopped baby carrots
- Carbohydrate 110.077240032436 g
- Cholesterol 0 mg
- Fat 67.5282983892526 g
- Fiber 4.98683348983152 g
- Protein 4.07531833443562 g
- Saturated Fat 10.6836330088758 g
- Serving Size 1 1 recipe (866g)
- Sodium 3983.34999034586 mg
- Sugar 105.090406542605 g
- Trans Fat 11.0941583425024 g
- Calories 1070 calories
As a housewife, I'm always looking for ways to make mealtime easy and enjoyable. This Summer Pasta Salad recipe is a lifesaver. It's quick, simple, and absolutely delicious.
The best thing about this salad is that it's so versatile. You can add or remove ingredients to suit your taste. I like to add grilled chicken or shrimp for extra protein. You can also add different vegetables, such as zucchini, corn, or beans. The possibilities are endless!
Step-by-step
- 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.
