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Reviewed: Aug. 6, 2008

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.

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Juanita

	Cooking Level: Intermediate Home Town: Redwood City, California, USA
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Reviewed: May 30, 2008

Sorry, but this was a disappointment. I was excited when reading the ingredients because I love shrimp and Catalina dressing. Thought it would be a great combination. But I made the salad according to the recipe and it could not have been more bland. I won't even try to adjust the ingredients like many of the other reviewers did.

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Jackie


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Reviewed: May 29, 2008

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.

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Amber

	Cooking Level: Intermediate Home Town: Brooklyn, New York, USA
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Reviewed: May 9, 2008

O my gosh this is so good. I used Western French Dressing and for seasoning Tastefully Simple Seasoned Salt. This is indeed a nice change from a plain tuna pasta salad. Will make again

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pooltube


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Reviewed: Jan. 21, 2008

This just wasn't for me. I didn't care for the tuna and shrimp together. I do agree, though, that doubling the dressing helped.

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Reviewer:

WILDONE69


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Reviewed: May 26, 2007

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.

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SEBC

	Home Town: Memphis, Tennessee, USA Living In: Cedar Rapids, Iowa, USA
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Reviewed: Jul. 20, 2006

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?

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IMVINTAGE

	Cooking Level: Intermediate Home Town: Fort Worth, Texas, USA Living In: Keller, Texas, USA
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Reviewed: Jun. 22, 2006

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!

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Caroline C

	Cooking Level: Expert
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Reviewed: May 26, 2006

very tasty, i didn't have olives,or peppers and still very good

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Reviewer:

ALEG2222


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Reviewed: May 7, 2006

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.

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Reviewer:

RogerK


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Reviewed: Jan. 22, 2006

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!

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Reviewer:

PUAHA

	Cooking Level: Expert Home Town: Bemidji, Minnesota, USA Living In: Fountaintown, Indiana, USA
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