Catalina Pasta Salad Recipes

TANGY CATALINA PASTA SALAD

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.

CATALINA PASTA SALAD

Steps:

• Cook the pasta according to package directions. Drain the pasta when its cooked and rinse well with cold water. Set aside to cool and drain completely.
• Meanwhile, prep the fruit and veggies and add them to a large mixing bowl.
• When the pasta is dry, add it to the bowl as well.
• Add in the Catalina dressing.
• Mix well and let cool in the fridge for at least an hour before serving.

CATALINA TACO SALAD

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a large serving bowl. , Add the cheese, beans, tomatoes, onion, romaine and corn chips. Drizzle with dressing; gently toss to coat.

CATALINA PASTA SALAD

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!

ANOTHER CATALINA PASTA SALAD

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 DRESSING

Steps:

• Place the first ten ingredients in blender. While processing, gradually add oil in a steady stream.