Capsicum, Cucumber and Olive Pasta Salad

    Capsicum, Cucumber and Olive Pasta Salad

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    The secret to this pasta salad is to use two kinds of dressing. Make it a day ahead of time to allow the flavours to blend.

    Serves: 10 

    • 500g penne pasta
    • 1 cup (250ml) distilled white vinegar
    • 1/2 cup white sugar
    • 2 cups (500ml) French dressing
    • 1 cup (250ml) Italian dressing
    • 1 cucumber, chopped
    • 125g sliced black olives
    • 1 tomato, chopped
    • 1/2 cup chopped onion
    • 1 cup chopped baby carrots
    • 1 green capsicum, chopped
    • 1/2 teaspoon celery salt
    • salt and pepper to taste

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. 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.
    2. In a small saucepan, bring vinegar and sugar to a boil. Boil for one minute.
    3. In large bowl, combine vinegar mixture and both dressings. Mix well. Add pasta, cucumber, olives, tomato, onion, carrots and capsicum; toss. Season with celery salt, salt and pepper. Refrigerate until serving.

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