Thank you to Jean Imboden for sharing this recipe!
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8 ounces colored rotini pasta ( 2 1/2 cups ) 1/4 cup vinegar 1/4 cup water 3/4 cup Italian dressing 1/2 chopped cucumber 1/2 cup sliced olives 1/2 cup matchstick carrots 1/4 cup sliced red onion or green onion 1 small diced Roma tomato 1 small can sliced mushrooms salt and pepper 8 ounces Catalina dressing
Cook pasta according to package directions and drain.
Mix cooked hot pasta with all ingredients EXCEPT the Catalina dressing. Add salt and pepper to taste.
Refrigerate 2 hours.
Add Catalina dressing and mix well.
Refrigerate for another hour before serving. Refrigerate overnight for best taste.