Catalina Pink Pasta Salad

Catalina Pink Pasta Salad

This vintage macaroni salad recipe is made with Catalina dressing, hard-boiled eggs, red onion and green olives! This side dish, sometimes known as Pink Cadillac pasta salad, is one of my family’s favorite summertime recipes. It's colorful, simple to make and tastes great too!

Course Sides

Cuisine American

Diet Vegetarian

Recipe Type 5-Ingredient, Bridal Shower, Camping, Easter, Eggs, Memorial Day, Party, Pasta Salad, Served Cold, Summer

Skill Level Easy

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 556kcal

Author Angela G.

Ingredients

20 oz elbow macaroni
16 oz Catalina dressing
1 large red onion
10 hard boiled eggs
⅔ 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.

Video

Notes

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

If serving this pasta salad to picky eater, you can offer green olives on the side as a topping.

Nutrition