Tangy Catalina Pasta Salad Recipe - Allrecipes.com
Tangy Catalina Pasta Salad Recipe
  • READY IN 25 mins

Tangy Catalina Pasta Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Run under cold water to chill, drain again.
  2. Toss together pasta, tuna, shrimp, onions, green pepper, celery, garlic salt, salad dressing, and relish. Add enough mayonnaise to thin out dressing, if desired.
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Reviews More Reviews

Most Helpful Positive Review
May 07, 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.

 
Most Helpful Critical Review
Aug 06, 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.

 
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.

 
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?

 
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!

 
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!

 
Mar 23, 2011

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.

 
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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Nutrition

  • Calories
  • 337 kcal
  • 17%
  • Carbohydrates
  • 46.7 g
  • 15%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 17.8 g
  • 36%
  • Sodium
  • 232 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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