Recipe by MARBALET
"A tangy change! All of the vegetables you measure to your taste--you can change the vegetables, too."
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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
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