Another Catalina Pasta Salad
photo by Chef Shelby
- Ready In:
- 26mins
- Ingredients:
- 5
- Serves:
-
12-15
ingredients
- 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)
directions
- 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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Reviews
-
Wow! What an easy (not to mention QUICK) pasta salad recipe! I used a whipped dressing instead of mayo and added in some Honey Mustard with a few dashes of black pepper and parsley flakes. Soooo tasty! As for the pasta salad, I didn't have green peppers, so I added shredded carrot, chickpeas, frozen veggies (for added colour), and some shredded sharp cheddar. This is the most versatile pasta salad recipe I've found - and I love that it isn't your usual mayo and vinegar dressing. The Catalina dressing (or California dressing, since that's what I had on hand) gives it a nice sweetness. I'm going to have so much fun switching up this recipe :) Thanks for posting it!