tangy catalina pasta salad
Recipes
Prawn
Tangy Catalina Pasta Salad
This recipe is for a tangy pasta salad with Catalina dressing, canned tuna, shrimp, and crunchy fresh vegetables.
Ingredients
- 1 (16 ounce) package elbow macaroni
- 1 medium green bell pepper, chopped
- ¾ cup chopped celery
- 1 (6 ounce) can small shrimp, drained
- 1 (5 ounce) can tuna, drained and flaked
- ¼ cup chopped onion
- ¼ cup catalina salad dressing
- 3 tablespoons mayonnaise, or to taste
- 1 ½ tablespoons sweet pickle relish
- 1 pinch garlic salt
Directions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Run macaroni under cold water to chill; drain.
- Transfer cooked pasta to a large bowl. Add bell pepper, celery, shrimp, tuna, onion, Catalina dressing, mayonnaise, relish, and garlic salt; mix until well combined.
