Pink Cadillac Pasta Salad
Pink Cadillac Pasta Salad
Bursting with color and flavor, this Pink Cadillac Pasta Salad is a bold and refreshing side dish that’s sure to steal the spotlight. A sweet and tangy Catalina-mayonnaise dressing coats tender elbow macaroni and crisp veggies, making it the perfect addition to picnics, BBQs, or potluck spreads.
Ingredients:
| Ingredient | Amount |
|---|---|
| Small red onion, quartered & thinly sliced | 1 |
| Elbow macaroni | 16 oz |
| Celery ribs, thinly sliced | 2 |
| Green or yellow bell pepper, sliced | 1 |
| Dill pickle relish | 2 tablespoons |
| Catalina dressing | 2 cups |
| Mayonnaise | ⅔ cup |
| Kosher salt | To taste |
| Fresh ground black pepper | To taste |
Instructions:
Step 1: Soften the Onion
Place the sliced red onion into a bowl filled with ice water. Let it soak for about 30 minutes while you prep the other ingredients. This process takes the edge off the raw onion’s bite.
Step 2: Cook the Pasta
Boil the elbow macaroni in a large pot of salted water until al dente, following the package instructions. Drain thoroughly and spread the pasta out on a baking sheet to cool. This keeps it from overcooking and prevents it from soaking up too much dressing.
Step 3: Prep the Veggies
Thinly slice the celery ribs and the bell pepper. Set them aside for later mixing.
Step 4: Whisk the Dressing
In a large bowl, combine the Catalina dressing, mayonnaise, and dill pickle relish. Whisk until smooth, then season with salt and pepper to your taste.
Step 5: Assemble the Salad
Drain the red onions and add them to the dressing mixture. Add the cooled macaroni, celery, and bell pepper. Stir everything together until the pasta and veggies are fully coated in the creamy, tangy dressing. Taste and adjust seasoning as needed.
Step 6: Chill Before Serving
Cover the salad and refrigerate until ready to serve. Chilling allows the flavors to meld together and gives the salad its best texture and taste.
Light, zippy, and full of character, this Pink Cadillac Pasta Salad is as fun to eat as it is to lo
