Description
Pink Cadillac Pasta Salad is a vibrant and creamy pasta dish featuring elbow macaroni tossed with fresh vegetables, tangy dill pickle relish, and a zesty Catalina mayonnaise dressing. Perfectly chilled, this salad is ideal for gatherings, potlucks, or as a flavorful side for any meal.
Ingredients
Vegetables
- 1 small red onion, quartered and thinly sliced
- 2 ribs celery, thinly sliced
- 1 green or yellow bell pepper, thinly sliced
Pasta
- 16 oz elbow macaroni
Dressing and Seasonings
- 2 tablespoons dill pickle relish
- 2 cups Catalina dressing
- 2/3 cup mayonnaise
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Soak Onion: Place the quartered and thinly sliced red onion into a bowl filled with ice water. Let it soak ideally for 30 minutes to mellow the onion's sharpness while you prepare the other ingredients.
- Cook 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 carefully, then spread it out on a baking sheet to cool completely, preventing it from sticking together.
- Prepare Vegetables: Thinly slice the celery ribs and the green or yellow bell pepper. Set these aside for later mixing.
- Make 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, balancing the flavors.
- Combine Ingredients: Drain the soaked red onion and add it to the bowl with the dressing. Then add the cooled pasta along with the sliced celery and bell pepper. Stir gently to fully combine all the ingredients and coat the pasta evenly.
- Chill and Serve: Cover the salad and refrigerate it until ready to serve, allowing the flavors to marry beautifully. Serve chilled and enjoy this refreshing pasta salad.
Notes
- Soaking the onion in ice water softens its sharp flavor, making it milder and more pleasant in the salad.
- Spreading the cooked pasta on a baking sheet helps it cool quickly and prevents clumping.
- Adjust seasoning with salt and pepper after combining all ingredients to suit your taste.
- This salad can be made a few hours ahead and stored covered in the refrigerator for up to 2 days.
- For a vegetarian option, ensure the Catalina dressing contains no anchovies or animal products.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American