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Catalina Pink Pasta Salad

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.

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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

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.
Author: Angela G.
5 from 1 review
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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
Yield: 10 cups

Ingredients
 

  • 20 oz elbow macaroni
  • 16 oz Catalina dressing
  • 1 large red onion
  • 10 hard boiled eggs
  • cup mayo
  • 7 oz sliced green olives optional

Instructions

  • Bring large pot of water to a boil. Carefully lower in 10 eggs. Boil over medium heat for 10 minutes. Turn off heat and let sit for 10 minutes. Rinse under cool water to cool, then peel.
  • While eggs are cooking, in another large pot, cook pasta al dente; drain & rinse w/ cold water.
  • Slice cooked eggs into small pieces, the same width as a macaroni noodle. The yolks may fall out, that's OK. Set egg pieces aside.
  • Thinly slice red onion then chop into pieces the same width as a macaroni noodle. Please it a very large bowl.
  • Add Catalina dressing, mayonnaise and cooked pasta to the onions in the bowl, stir to combine. Lightly fold in egg pieces.
  • If you want to add olives, add those in now, otherwise you can offer them on the side if you are serving picky eaters.
  • Refrigerate for at least 2 hours before serving to help marinate all the flavors together.

Notes

By keeping the size of the egg and onion pieces the same as the macaroni noodle, you'll have an even texture that not only looks nice but also tastes better!

Nutrition Facts

Serving: 1cup | Calories: 556kcal | Carbohydrates: 58g | Protein: 14g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 1030mg | Potassium: 217mg | Fiber: 3g | Sugar: 15g | Vitamin A: 348IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
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