Recipe by MARBALET
"A tangy change! All of the vegetables you measure to your taste--you can change the vegetables, too."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) package
1 (6 ounce) can
1 (6 ounce) can
small shrimp, drained
green bell pepper, chopped
Catalina salad dressing
1 1/2 tablespoons
sweet pickle relish
Excellent! I used fresh boiled/peeled shrimp and left out the tuna, and substituted a combination of rotini, penne, and gemelli pasta for the macaroni. I also left out the sweet relish because I didn't have any, and added some halved, grape tomatoes. The key is the Catalina dressing... compliments the taste of the shrimp. I cut back on the mayo, and marinated the shrimp in a red wine vinaigrette... I wanted more of a "shrimp cocktail" type flavor than creamy. Again, the Catalina was the key... very good.
I was hoping for a better tasting salad. I believe the catalina gave it a little to much sweetness, and I kept thinking that there was something missing, however I could never put my finger on it. My daughter suggested making it again but using only the shrimp, so I may try that and cutting down on the catalina, but if that doesn't work, I won't try it again.
After making only half the recipe, which I frequently do to see if I am going to like it, I determined it needed more dressing, I would say twice as much. That made it tastier. The dressing is similar in taste to a tangy thousand island. My husband really liked this and I did too. Macaroni really dilutes or absorbs a lot, so I would double the amount of dressing if you want more flavor. Someone mentioned canned shrimp tasting funny. I have read you should soak them in ice water, then drain well.
Very nice change of pace from the usual pasta salad! I thawed some frozen salad shrimp & used those instead of canned & I opened up my last jar of Texas Christmas Pickles (from this site)& gave them a chop & used that instead of the sweet pickle relish. The pickles are sweet & spicy & they worked perfectly. I also used fresh garlic instead of salt. Who knew that catalina dressing, mayo (I used lite) & sweet pickle relish would make such a tasty dressing for pasta?
Good, but I wish I had used fresh shrimp instead of the canned - I've never used them before, and I thought they tasted a bit strange. Really liked the Catalina salad dressing, though. I would make this again. Thanks, Holly!
This was a hit to all who tried it. I made it without the shrimp but it was still loved and I will doing this from now on when I need to make a salad!
A good, different kind of macaroni salad. It has sort of a thousand island taste with the dressing that you make. I did not add the shrimp as I don't care for it. This does have good flavor and I will make it again. Great salad to pack in lunches. Thanks Marbalet.
We really enjoyed this recipe. I used only tuna in mine, and also used extra dressing as suggested. Also I am a salt and pepper person so of course I had to add those too. It was a recipe I would make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Tangy Catalina Pasta Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 75
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a creamy shrimp salad with pasta shells.
Watch how to make a spiral pasta salad with garden fresh veggies.
This salad is bursting with bright colors and fresh, authentic flavors.