Tangy Catalina Pasta Salad

Seafood Pasta Salad, a refreshing dish that combines tender elbow macaroni with succulent shrimp and tuna, complemented by crunchy vegetables and a tangy Catalina dressing. This pescatarian-friendly recipe is perfect for summer gatherings or a quick weeknight meal.

With its zesty flavor profile, this salad is versatile enough to serve as a main dish or a side. Perfect for picnics, barbecues, or meal prep, you can easily select this recipe from your easyChef Pro cookbook. Plus, our shopping list feature ensures you get the best price per serving for all ingredients.

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Recipe Collection: Lunch

Serving Size: 8

Cooking Time: 30 minutes

Overview

This Tangy Catalina Pasta Salad is a delightful mix of flavors and textures, featuring elbow macaroni, canned tuna and shrimp, and crunchy fresh vegetables, all tossed in a tangy Catalina dressing. It's a refreshing and satisfying dish perfect for any occasion.

Diet Type

Pescatarian

Allergies

Shellfish, Fish, Gluten

Cuisine

American

Ingredients

• 16 Ounces (oz) package elbow macaroni, packaged
• 6 Ounces (oz) can small shrimp, drained
• 5 Ounces (oz) can tuna, drained
• 1 Medium green bell pepper, minced
• 0.75 Cups celery, minced
• 0.25 Cups onion, minced
• 4 Tablespoons (tbsp) Catalina salad dressing
• 3 Tablespoons (tbsp) mayonnaise
• 1.5 Tablespoons (tbsp) sweet pickle relish
• 1 Pinch garlic salt, to taste

Steps

1. Bring a large pot of lightly salted water to a boil. Cook the elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain the pasta and run it under cold water to chill, then drain again.
2. Transfer the pasta to a large bowl. Add the shrimp, tuna, green bell pepper, celery, onion, Catalina dressing, mayonnaise, relish, and garlic salt. Mix until well combined.
3. Serve immediately or refrigerate for later. Adjust the seasoning to taste before serving.

Enjoy your Tangy Catalina Pasta Salad as a refreshing meal or side dish!