TANGY CATALINA PASTA SALAD
A tangy change! All of the vegetables you measure to your taste--you can change the vegetables, too.
Provided by MARBALET
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- 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. Run under cold water to chill, drain again.
- Toss together pasta, tuna, shrimp, onions, green pepper, celery, garlic salt, salad dressing, and relish. Add enough mayonnaise to thin out dressing, if desired.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 46.7 g, Cholesterol 43 mg, Fat 8.3 g, Fiber 2.3 g, Protein 16.5 g, SaturatedFat 1.3 g, Sodium 229.8 mg, Sugar 4.9 g
CATALINA PASTA SHRIMP SALAD
I came up with this recipe years ago when I went to make pasta salad but didn't want a mayo base salad for a picnic potluck. Shrimp & catalina dressing go perfectly together.
Provided by Lynelle Caldwell
Categories Pasta Salads
Time 20m
Number Of Ingredients 5
Steps:
- 1. Cook pasta according to package directions, thaw shrimp, combine all ingredients.
- 2. Chill for several hours. The longer it sets the better it gets. Lasts quite a while in the fridge.
PASTA SALAD WITH SHRIMP
A Thousand Island-type dressing adds some zip to this pasta and shrimp salad. My family prefers it to oil-based salad dressings. -Mrs. Herbert Waalkens, Albert Lea, Minnesota
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place in a bowl; add the shrimp, celery, 1/4 cup onion, half of the chopped eggs and parsley., In a small bowl, combine the mayonnaise, chili sauce, pickle, Worcestershire sauce, seasoned salt, and remaining onion and eggs. Stir into pasta mixture. Cover and refrigerate until serving.
Nutrition Facts : Calories 383 calories, Fat 20g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 388mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.
ANOTHER CATALINA PASTA SALAD
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
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).
CATALINA PASTA SALAD
Great for any hamburger supper or pot luck dinner. This is better than any pasta salad I have EVER had as I'm not big on the vinegar based ones. I'm always asked to bring this to family gatherings. This makes a ton, so you may want to cut it down. ABSOLUTELY WONDERFUL!!
Provided by Lizzybob
Categories < 60 Mins
Time 37m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Boil pasta according to package directions.
- I usually add the baby carrots to the pasta about midway thru cooking.
- Place frozen peas in a large colinder and dump cooked pasta& carrots on top.
- Let drain.
- When carrots have cooled, I slice them in half lengthwise.
- Place pasta, peas& carrots in a large mixing bowl.
- Add miracle whip and catalina dressing until moistened.
- Sorry, I have no measurements as this is how I got the recipe.
- You just have to keep tasting and adding until you find the right taste.
- I like mine with more Catalina than Miracle Whip.
- I like to chill mine at least an hour before serving.
- Prior to serving add cherry tomatoes and cucumbers.
- After it chills, you may need to add more Catalina and/or Miracle Whip.
- If you make this the day before, don't add your cucumbers and tomatoes-it will make it watery.
- Feel free to change up your vegetables!
Nutrition Facts : Calories 33, Fat 0.2, Sodium 40.5, Carbohydrate 6.2, Fiber 1.7, Sugar 2.5, Protein 2.1
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