Catalina Pasta Shrimp Salad Recipes

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TANGY CATALINA PASTA SALAD



Tangy Catalina Pasta Salad image

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

Provided by MARBALET

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package elbow macaroni
1 (5 ounce) can tuna
1 (6 ounce) can small shrimp, drained
¼ cup chopped onion
1 green bell pepper, chopped
¾ cup chopped celery
1 pinch garlic salt
4 tablespoons Catalina salad dressing
1 ½ tablespoons sweet pickle relish
3 tablespoons mayonnaise

Steps:

  • 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.
  • Toss together pasta, tuna, shrimp, onions, green pepper, celery, garlic salt, salad dressing, and relish. Add enough mayonnaise to thin out dressing, if desired.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 46.7 g, Cholesterol 43 mg, Fat 8.3 g, Fiber 2.3 g, Protein 16.5 g, SaturatedFat 1.3 g, Sodium 229.8 mg, Sugar 4.9 g

PASTA SALAD WITH SHRIMP



Pasta Salad with Shrimp image

A Thousand Island-type dressing adds some zip to this pasta and shrimp salad. My family prefers it to oil-based salad dressings. -Mrs. Herbert Waalkens, Albert Lea, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 11

1 package (16 ounces) small shell pasta
1 package (10 ounces) frozen cooked salad shrimp, thawed
1/2 cup chopped celery
1/2 cup chopped onion, divided
2 hard-boiled large eggs, chopped, divided
1/4 cup minced fresh parsley
1 cup mayonnaise
1/4 cup chili sauce
1 tablespoon chopped dill pickle or dill pickle relish
1/2 teaspoon Worcestershire sauce
1/2 teaspoon seasoned salt

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. Place in a bowl; add the shrimp, celery, 1/4 cup onion, half of the chopped eggs and parsley., In a small bowl, combine the mayonnaise, chili sauce, pickle, Worcestershire sauce, seasoned salt, and remaining onion and eggs. Stir into pasta mixture. Cover and refrigerate until serving.

Nutrition Facts : Calories 383 calories, Fat 20g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 388mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.

ANOTHER CATALINA PASTA SALAD



Another Catalina Pasta Salad image

The first time I had this salad, I thought it was some sort of a cheese mixed with pasta. The original recipe was made with chili-mac pasta and hardboiled eggs. I now use rotini pasta and never use the eggs just because of their wonderful aroma :) The recipe instructions are based upon making it the night before. To make the same day, empty all the ingredients in together (including all of the Catalina dressing) and chill for at least 2 hours. Cooking time does not included chill time nor does it include cook time for hardboiled eggs.

Provided by Chef Shelby

Categories     < 30 Mins

Time 26m

Yield 12-15 serving(s)

Number Of Ingredients 5

2 lbs pasta (I use rotini)
1 large green pepper (cored and diced small)
24 ounces Catalina dressing, divided (I used Kraft)
1/2 cup mayonnaise
4 eggs (hardboiled, cooled, and sliced) (optional)

Steps:

  • Cook pasta according to directions on package.
  • While pasta is cooking chop up the green pepper.
  • Once pasta is cooked, drain and rinse under cold water until pasta is no longer warm.
  • Empty into large bowl with the green peppers.
  • Add 16 ounces of Catalina dressing and 1/2 cup of mayo and stir until pasta is completely coated. (It should have a creamy orange consistency).
  • Add sliced hardboiled eggs and fold into pasta mixture (optional).
  • Refrigerate overnight.
  • About an hour before serving, pour in the last 8 ounces of Catalina dressing and stir well. (more mayo can be added if desired).

CATALINA PASTA SALAD



Catalina Pasta Salad image

Great for any hamburger supper or pot luck dinner. This is better than any pasta salad I have EVER had as I'm not big on the vinegar based ones. I'm always asked to bring this to family gatherings. This makes a ton, so you may want to cut it down. ABSOLUTELY WONDERFUL!!

Provided by Lizzybob

Categories     < 60 Mins

Time 37m

Yield 8 serving(s)

Number Of Ingredients 7

1 package tri-color spiral pasta
Miracle Whip
Catalina dressing
1 package frozen green pea
1 -2 cucumber, peeled and diced
1 package cherry tomatoes, halved
1 package baby carrots

Steps:

  • Boil pasta according to package directions.
  • I usually add the baby carrots to the pasta about midway thru cooking.
  • Place frozen peas in a large colinder and dump cooked pasta& carrots on top.
  • Let drain.
  • When carrots have cooled, I slice them in half lengthwise.
  • Place pasta, peas& carrots in a large mixing bowl.
  • Add miracle whip and catalina dressing until moistened.
  • Sorry, I have no measurements as this is how I got the recipe.
  • You just have to keep tasting and adding until you find the right taste.
  • I like mine with more Catalina than Miracle Whip.
  • I like to chill mine at least an hour before serving.
  • Prior to serving add cherry tomatoes and cucumbers.
  • After it chills, you may need to add more Catalina and/or Miracle Whip.
  • If you make this the day before, don't add your cucumbers and tomatoes-it will make it watery.
  • Feel free to change up your vegetables!

Nutrition Facts : Calories 33, Fat 0.2, Sodium 40.5, Carbohydrate 6.2, Fiber 1.7, Sugar 2.5, Protein 2.1

CATALINA CARIBBEAN SALAD



CATALINA Caribbean Salad image

Love coconut shrimp? Then this island-inspired salad, featuring mango, cooked shrimp and flaked coconut, is right up your alley.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield 4 servings

Number Of Ingredients 5

8 cups torn mixed salad greens
1 lb. cooked cleaned medium shrimp
1 mango, peeled, cut into chunks
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup KRAFT Classic CATALINA Dressing

Steps:

  • Toss first 4 ingredients in large bowl.
  • Add dressing; mix lightly.
  • Serve immediately.

Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 220 mg, Sodium 720 mg, Carbohydrate 27 g, Fiber 4 g, Sugar 22 g, Protein 26 g

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