Can I use a different pasta shape for this recipe?

Absolutely! While elbow macaroni is traditional, any short pasta works well - try rotini, farfalle, or small shells. The key is choosing something with nooks and crannies to hold that delicious dressing.

I don't have Catalina dressing. Can I substitute something else?

The Catalina dressing gives this salad its signature pink color and sweet-tangy flavor, but in a pinch, you could use French dressing or Russian dressing. The color and flavor profile will be slightly different but still delicious.

Why do I need to soak the red onions?

Soaking red onions in ice water removes some of their sharp bite while maintaining their crispness and color. It's a small step that makes a big difference, especially for those who find raw onions overwhelming.

How can I make this recipe healthier?

Try using whole wheat pasta for more fiber, light mayonnaise to reduce calories, and adding extra vegetables like grated carrots or broccoli florets. You can also reduce the amount of dressing slightly without sacrificing flavor.

Pink Cadillac Pasta Salad Recipe

Description

A vibrant and creamy cold pasta salad that’s bursting with flavor! This Pink Cadillac Pasta Salad combines a tangy Catalina dressing with crunchy veggies, tender pasta, and a touch of relish to create a refreshing dish perfect for picnics, family dinners, or potlucks.

Ingredients

Units Scale

Salad

1 small red onion, quartered and thinly sliced
16 oz elbow macaroni
2 ribs celery, thinly sliced
1 green or yellow bell pepper, thinly sliced

Dressing

2 tablespoons dill pickle relish
2 cups Catalina dressing
2/3 cup mayonnaise
Kosher salt and freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Prep the Onion
Soak the red onion in a bowl of ice water while you prepare the other ingredients. Ideally, let it soak for 30 minutes to reduce its sharpness.
Cook the Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta and spread it out on a baking sheet to cool completely.
Prepare the Vegetables
Thinly slice the celery and bell pepper. Once prepped, set them aside for later use.
Make the Dressing
In a large mixing bowl, whisk together the Catalina dressing, mayonnaise, and dill pickle relish. Season the mixture with kosher salt and freshly ground black pepper to taste.
Assemble the Salad
Drain the red onion and add it to the mixing bowl with the prepared dressing. Add the cooled pasta, celery, and bell pepper. Mix thoroughly to coat all the ingredients evenly.
Chill and Serve
Refrigerate the salad until it’s chilled and flavors are melded, ideally for at least 30 minutes to 1 hour. Serve cold and enjoy the refreshing taste!

Notes

If you don’t have Catalina dressing on hand, you can use French dressing as a substitute.
To add a pop of protein, consider adding diced ham, grilled chicken, or chickpeas.
This salad can be made a day ahead – it tastes even better as the flavors blend together overnight.
You can adjust the veggies based on your preferences or add other crunchy elements like shredded carrots or cucumbers.
For extra freshness, garnish with chopped parsley or cilantro before serving.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 10g
Sodium: 450mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 5g
Cholesterol: 20mg