“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!” - by TINA B
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- 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
Amount Per Serving (10 total)
- Calories
- 479 cal
- 24%
- Fat
- 24.4 g
- 38%
- Carbs
- 60.5 g
- 20%
Based on a 2,000 calorie diet
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Reviews (19)
Rate This Recipe
"This is a wonderful summertime side dish with all of its fresh veggies. The dressing is sweet and tangy -- a nice change from the mayo based versions. My only gripe is that the prep time is a lot lo..." See morenger than stated. I knew it would be as I wanted to take the extra time too to cut things up nice and small so it would be visually appealing. The pasta also holds up great with this dressing. Definitely make the night before so all of the flavors have a chance to really soak in."
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