Description
A vibrant pink pasta salad with tangy Catalina dressing, crisp veggies, and creamy texture. Quick enough for weeknights or picnics, this customizable dish balances zesty and creamy flavors for classic comfort food in a new light.
Ingredients
16 oz elbow macaroni
2 cups Catalina dressing
2/3 cup mayonnaise
2 tbsp dill pickle relish
1 small red onion
2 celery ribs
1 green or yellow bell pepper
Salt and pepper to taste
Instructions
Boil elbow macaroni until al dente; drain and rinse with cold water
In a large bowl, whisk together Catalina dressing, mayonnaise, and dill pickle relish
Dice onion, celery, and bell pepper; add to pasta
Stir in dressing mixture until evenly coated
Season with salt and pepper
Chill for at least 30 minutes before serving
Notes
Use reduced-sodium Catalina dressing to lower sodium
Substitute vegan mayo for plant-based option
Replace dill relish with Sriracha for heat
Swap red onions with shallots for milder flavor
Add cherry tomatoes or avocado for extra freshness
Store leftovers in an airtight container in the fridge for up to 3 days
- Prep Time: 15
- Cook Time: 10
- Category: DINNER
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 500
- Sugar: 8g
- Sodium: 2800mg
- Fat: 30g
- Saturated Fat: 8g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg