Best Tangy Catalina Pasta Salad Recipes

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TANGY CATALINA PASTA SALAD RECIPE



Tangy Catalina Pasta Salad Recipe image

Tuna, shrimp, and pasta makes up this refreshing pasta salad! They're also combined with crunchy veggies and topped with tomato-like Catalina dressing.

Provided by Ryan Rhodes

Categories     Salad

Time 25m

Yield 8

Number Of Ingredients 10

16 oz (1 package) elbow macaroni
5 oz (1 can) tuna
6 oz (1 can), drained small shrimp
¼ cup chopped onion
1 chopped green bell pepper
¾ cup chopped celery
1 pinch Garlic Salt
4 tbsp Catalina salad dressing
1½ tbsp sweet pickle relish
3 tbsp mayonnaise

Steps:

  • Bring a large pot of lightly salted water to a boil.
  • Add the pasta and cook for 8 to 10 minutes or until al dente, then drain. Run under cold water to chill, drain again.
  • Toss together the pasta, tuna, shrimp, onions, green pepper, celery, garlic salt, salad dressing, and relish. Add enough mayonnaise to thin out dressing, if desired.
  • Serve and enjoy.

Nutrition Facts : Carbohydrate 45.16g, Cholesterol 35.81mg, Fat 9.39g, Fiber 2.33g, Protein 14.87g, SaturatedFat 1.61g, ServingSize 8.00, Sodium 194.07mg, Sugar 0.00, UnsaturatedFat 2.40g

ANOTHER CATALINA PASTA SALAD



Another Catalina Pasta Salad image

The first time I had this salad, I thought it was some sort of a cheese mixed with pasta. The original recipe was made with chili-mac pasta and hardboiled eggs. I now use rotini pasta and never use the eggs just because of their wonderful aroma :) The recipe instructions are based upon making it the night before. To make the same day, empty all the ingredients in together (including all of the Catalina dressing) and chill for at least 2 hours. Cooking time does not included chill time nor does it include cook time for hardboiled eggs.

Provided by Chef Shelby

Categories     < 30 Mins

Time 26m

Yield 12-15 serving(s)

Number Of Ingredients 5

2 lbs pasta (I use rotini)
1 large green pepper (cored and diced small)
24 ounces Catalina dressing, divided (I used Kraft)
1/2 cup mayonnaise
4 eggs (hardboiled, cooled, and sliced) (optional)

Steps:

  • Cook pasta according to directions on package.
  • While pasta is cooking chop up the green pepper.
  • Once pasta is cooked, drain and rinse under cold water until pasta is no longer warm.
  • Empty into large bowl with the green peppers.
  • Add 16 ounces of Catalina dressing and 1/2 cup of mayo and stir until pasta is completely coated. (It should have a creamy orange consistency).
  • Add sliced hardboiled eggs and fold into pasta mixture (optional).
  • Refrigerate overnight.
  • About an hour before serving, pour in the last 8 ounces of Catalina dressing and stir well. (more mayo can be added if desired).

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