Summer Pasta Salad I

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

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.