Catalina Pasta Shrimp Salad Recipes

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CATALINA PASTA SALAD



Catalina Pasta Salad image

A recipe for a tried and true pasta salad with crunchy fruit and veggies coated in a sweet, tangy Catalina salad dressing.

Provided by Lisa G Cooks

Categories     Side

Time 20m

Number Of Ingredients 6

3 Cups uncooked Rotini Pasta (or any pasta of your choosing)
1/2 Green pepper, diced
1/2 Royal gala apple, chopped
1/2 tomato, chopped
1/4 red onion, diced
1/2 Cup Catalina dressing

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.

SHRIMP PASTA SALAD WITH DILL



Shrimp Pasta Salad With Dill image

Dill gives this beautiful, creamy, shrimp pasta salad a fresh taste. This is a very attractive dish. Perfect for potlucks. Garnish with toasted pecans or a sprig of fresh dill.

Provided by soggytomato

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 2h30m

Yield 4

Number Of Ingredients 12

1 teaspoon olive oil
12 uncooked medium shrimp
1 cup ditalini pasta
¼ cup mayonnaise
¼ cup sour cream
¼ cup frozen peas, thawed and drained
1 stalk celery, thinly sliced on the diagonal
2 tablespoons diced red onion
½ tablespoon lemon juice
1 teaspoon dried dill weed
1 pinch white sugar
salt and ground black pepper to taste

Steps:

  • Heat oil in a cast iron skillet over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, about 5 minutes. Immediately immerse shrimp in a bowl of cold water and let cool, at least 10 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes.
  • Peel and devein shrimp. Drain pasta and transfer to a large bowl.
  • Add shrimp, mayonnaise, sour cream, peas, celery, red onion, lemon juice, dill, sugar, salt, and pepper to the bowl. Adjust seasonings to taste. Chill at least 2 hours before serving.

Nutrition Facts : Calories 279.4 calories, Carbohydrate 24.4 g, Cholesterol 56.9 mg, Fat 15.9 g, Fiber 1.6 g, Protein 9.8 g, SaturatedFat 3.8 g, Sodium 197.6 mg, Sugar 2 g

GERMAN SHRIMP PASTA SALAD



German Shrimp Pasta Salad image

This is a favorite recipe handed down from my Oma, who used to make this for the deli. She used elbow macaroni. I have altered her methods to decrease prep time without sacrificing flavor.

Provided by Liquid Kitten

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 8h30m

Yield 8

Number Of Ingredients 13

1 (16 ounce) package elbow macaroni
1 tablespoon salt
3 tablespoons white vinegar
2 tablespoons white sugar
1 teaspoon dried dill weed
1 teaspoon dried parsley
½ cup olive oil mayonnaise (such as Hellman's®), or more as needed
½ lime, juiced
1 teaspoon salt, or to taste
2 stalks celery, diced
½ onion, diced
freshly ground black pepper to taste
2 (6 ounce) cans small shrimp, drained

Steps:

  • Bring 4 quarts of water to a boil. Add 1 tablespoon salt. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • Combine vinegar, sugar, dill, and parsley in a large bowl. Muddle the herbs with flat spatula and mix until sugar is dissolved. Whisk in mayonnaise, lime juice, and 1 teaspoon salt until creamy. Stir in celery and onion. Cover and refrigerate.
  • Rinse pasta under cold water. Fold pasta into the dressing until evenly coated. Cover and refrigerate, folding salad occasionally so that dressing is evenly absorbed, 8 hours to overnight. Add more mayonnaise if pasta looks dry.
  • Gently fold in shrimp in the last fold before serving.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 46.9 g, Cholesterol 77.7 mg, Fat 7.7 g, Fiber 2.2 g, Protein 17.2 g, SaturatedFat 0.3 g, Sodium 1366 mg, Sugar 5.1 g

CATALINA PASTA SHRIMP SALAD



Catalina Pasta Shrimp Salad image

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

1 pkg ditalini pasta (little tiny tube shaped pasta)
1 small onion chopped
2 celery stalks - chopped in small slices
1 small pkg frozen shrimp (i have also used canned shrimp)
1 small bottle of cantalina dressing (i have used fat free too & it's also good)

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.

CATALINA PASTA SALAD



Catalina Pasta Salad image

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

1 package tri-color spiral pasta
Miracle Whip
Catalina dressing
1 package frozen green pea
1 -2 cucumber, peeled and diced
1 package cherry tomatoes, halved
1 package baby carrots

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

PASTA SALAD WITH SHRIMP



Pasta Salad with Shrimp image

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

1 package (16 ounces) small shell pasta
1 package (10 ounces) frozen cooked salad shrimp, thawed
1/2 cup chopped celery
1/2 cup chopped onion, divided
2 hard-boiled large eggs, chopped, divided
1/4 cup minced fresh parsley
1 cup mayonnaise
1/4 cup chili sauce
1 tablespoon chopped dill pickle or dill pickle relish
1/2 teaspoon Worcestershire sauce
1/2 teaspoon seasoned salt

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.

SHRIMP AND PASTA SHELL SALAD



Shrimp and Pasta Shell Salad image

When I want to make a macaroni salad just a little bit extra-special, nothing does the trick like some small, sweet shrimp. This is one of my favorite summer salads, and it's oh-so-easy.

Provided by Chef John

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 2h35m

Yield 8

Number Of Ingredients 15

1 ¼ cups mayonnaise, or more if needed
2 teaspoons Dijon mustard
2 teaspoons ketchup
¼ teaspoon Worcestershire sauce
1 teaspoon salt, or to taste
1 pinch cayenne pepper, or to taste
1 lemon, juiced
⅓ cup chopped fresh dill
1 (12 ounce) package small pasta shells
1 pound cooked, peeled, and deveined small shrimp - cut in half
½ cup finely diced red bell pepper
¾ cup diced celery
salt and ground black pepper to taste
1 pinch paprika, for garnish
3 sprigs fresh dill, or as desired

Steps:

  • Whisk 1 1/4 cup mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined. Refrigerate.
  • Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl.
  • Toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta and shrimp. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.
  • Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.

Nutrition Facts : Calories 450.9 calories, Carbohydrate 33.8 g, Cholesterol 99.3 mg, Fat 28.8 g, Fiber 1.9 g, Protein 15.4 g, SaturatedFat 4.4 g, Sodium 663.8 mg, Sugar 2.8 g

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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