Skip to Content

Catalina Pink Pasta Salad

This post may contain affiliate links. As an affiliate, I earn a commission.
Jump down to Recipe

This Catalina pink pasta salad with eggs is one of my family’s recipes that takes me back to summer barbecues we had when I was a kid.

Now, I often make it at my own barbecues and everyone is always surprised to see a pink pasta salad! It’s not just the lighting in the photo above, it’s actually pink! Bet you haven’t seen or had a pasta salad like this one before and if you have, then you know how good this is.

While you’re here, be sure to browse my other recipes!

Catalina Pink Pasta Salad

Catalina Pink Pasta Salad

5 from 1 vote
Print Pin Rate
Course: Sides
Cuisine: American
Skill Level: Easy
Recipe Type: Eggs, Party Recipes, Pasta, Salads
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 10 Servings


  • 1 20oz large box of elbow macaroni
  • 1 16oz bottle Catalina dressing
  • 1 large red onion very thinly sliced
  • 10 hard boiled eggs sliced
  • 2/3 cup mayo
  • 1 7oz jar sliced green olives (optional)


  • Slice onion and eggs into rounds & then cut rounds into quarters.
  • Cook pasta al dente; drain & rinse w/ cold water.
  • Mix dressing, mayo, olives and onions. Add pasta then lightly fold in eggs.
  • Refrigerate for at least 2 hours before serving, preferably overnight.

Crock-Pot Jelly-Glazed Meatballs
Crockpot Grape Jelly and Chili Sauce Glazed Meatballs
← Read Last Post
Scalloped Potatoes with Leeks
Scalloped Potatoes with Leeks
Read Next Post →
Recipe Rating