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.
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.
Thinly slice red onion then chop into pieces the same width as a macaroni noodle. Place it in a very large bowl. Add Catalina dressing, mayonnaise and cooked pasta to the onions, stir to combine. Lightly fold in egg pieces.
Add in the olives, if desired. Refrigerate for at least 2 hours before serving to help marinate all the flavors together.