This Pink Cadillac Pasta Salad is a retro-inspired side dish that is as fun to look at as it is to eat. Famous for its vibrant hue, this salad combines tender macaroni and crunchy vegetables with a sweet and tangy dressing made from a blend of Catalina dressing and mayonnaise.
With a creamy, smooth texture and a zesty flavor profile, this nostalgic salad is the perfect colorful addition to summer barbecues, potlucks, and picnics.
Recipe Details
- Flavor Profile: It offers a unique balance of sweet and tangy flavors from the Catalina dressing and relish, rounded out by the creaminess of mayonnaise and the savory crunch of fresh vegetables.
- Texture: Soft elbow macaroni is contrasted by the crisp snap of celery, bell peppers, and red onion.
- Time: 30 minutes prep, 15 minutes cook time, plus chilling.
- Difficulty: Easy. It involves boiling pasta, chopping veggies, and whisking a quick homemade dressing.
What You’ll Need
To make this recipe, you will need a large pot for boiling the pasta and a baking sheet to cool it down quickly. A large mixing bowl is essential for tossing the salad, and a smaller bowl or jar is helpful for mixing the homemade dressing. The ingredients rely on pantry staples like ketchup and vinegar to create the signature sauce, paired with fresh crunchy vegetables.
Ingredient Notes
- Elbow Macaroni – The classic shape for this salad. The hollow tubes hold onto the creamy pink dressing perfectly.
- Red Onion – Soaking the onion in ice water is a crucial step. It removes the harsh, raw bite, leaving behind a crisp texture and mild flavor that doesn’t overpower the salad.
- Catalina Dressing – You can use store-bought, but the provided homemade version (ketchup, vinegar, sugar, oil, and spices) yields a fresher, zesty flavor.
- Mayonnaise – This blends with the red Catalina dressing to create the signature “pink” color and adds a creamy richness.
- Dill Pickle Relish – Adds a vinegar tang and a savory note that balances the sweetness of the dressing.
- Celery & Bell Pepper – These provide the essential crunch and freshness. You can use green or yellow bell peppers depending on your color preference.
- Sugar – Granulated sugar in the dressing gives it that distinct sweet-tart profile characteristic of Catalina style sauces.
Add-ins and Substitutions
- Vegetables – Diced cucumber or shredded carrots can be added for extra crunch and color.
- Protein – While this is a side dish, you could add diced ham or hard-boiled eggs to make it a heartier meal.
- Pasta Shape – If you don’t have elbow macaroni, small shells or ditalini work well.
- Sweetness – If you prefer a less sweet dressing, you can slightly reduce the sugar in the homemade mixture.
How to Make Pink Cadillac Pasta Salad
- Soak Onions: Soak the red onion in a bowl of ice water while you prep the rest of the ingredients, but ideally for 30 minutes. This keeps them crisp and mellows the flavor.
- Cook Pasta: In a large pot of salted boiling water, cook the macaroni according to package directions. Drain and spread the pasta out on a baking sheet to cool. Spreading it out stops the cooking and prevents clumping.
- Prep Vegetables: Thinly slice the celery and the bell pepper. Set aside.
- Make the Dressing: To make the 2 cups of Catalina dressing needed, whisk together the ketchup, white vinegar, granulated sugar, neutral oil, onion powder, garlic powder, paprika, salt, black pepper, and celery seed in a bowl until smooth and the sugar is dissolved.
- Make the Sauce Base: In a large bowl, whisk together the prepared Catalina dressing, mayonnaise, and dill pickle relish. Season with salt and pepper.
- Assemble: Drain the red onion thoroughly. Add the drained onion to the bowl with the sauce, along with the cooled pasta, the sliced celery, and the bell pepper.
- Toss and Chill: Stir to combine everything evenly. Adjust seasoning as needed. Chill until ready to serve. Enjoy!
Pro Tip: Spreading the hot pasta on a baking sheet is a professional trick. It allows the steam to escape quickly so the pasta doesn’t continue to cook and become mushy. It also ensures the dressing clings to the pasta rather than sliding off hot noodles.
Recipe Tips
- Dry the Veggies: After soaking the onions, make sure to pat them dry. Excess water can water down the creamy dressing.
- Chill Time: This salad tastes best after it has had time to sit in the fridge for at least an hour. The flavors meld together, and the pasta absorbs a bit of the zesty dressing.
- Seasoning: Taste the salad after it has chilled. Cold foods often need a little extra salt or pepper to make the flavors pop.
FAQs
- Can I use store-bought dressing? Yes, if you are short on time, you can buy a bottle of Catalina or French dressing, but the homemade version listed here has amazing flavor.
- How long does it last? This pasta salad keeps well in the refrigerator for up to 3 to 4 days in an airtight container.
- Why is it called Pink Cadillac? The name comes from the distinct pink color created when the bright red Catalina dressing mixes with the white mayonnaise.
Serving Suggestions
- BBQ: This is the ultimate side for grilled burgers, hot dogs, or ribs.
- Sandwiches: Serve alongside a club sandwich or sloppy joes for a retro diner meal.
- Potluck: It is a sturdy salad that holds up well, making it ideal for taking to gatherings.
Make This Recipe in Advance
- Prep: You can chop all the vegetables and make the Catalina dressing a day or two in advance. Store them separately in the fridge.
- Assembly: Assemble the salad a few hours before serving or the night before. Give it a good stir before serving to redistribute the dressing.
Pink Cadillac Pasta Salad
- Total Time: 45 minutes (+ chilling)
- Yield: 8-10 Servings 1x
- Diet: Vegetarian
Description
This Pink Cadillac Pasta Salad is a retro-inspired side dish that is as fun to look at as it is to eat. Famous for its vibrant hue, this salad combines tender macaroni and crunchy vegetables with a sweet and tangy dressing made from a blend of Catalina dressing and mayonnaise. With a creamy, smooth texture and a zesty flavor profile, this nostalgic salad is the perfect colorful addition to summer barbecues, potlucks, and picnics.
Ingredients
The Pasta & Veggies
- 16 oz elbow macaroni (1 box)
- 1 small red onion, quartered and thinly sliced
- 2 ribs celery, thinly sliced
- 1 green or yellow bell pepper, diced
The Homemade Catalina Dressing
- 1 cup ketchup
- 1/2 cup white vinegar
- 1/2 cup granulated sugar
- 1/2 cup neutral oil (canola or vegetable)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed (optional but recommended)
The Creamy “Pink” Finish
- 2/3 cup mayonnaise
- 2 tablespoons dill pickle relish
- Salt and black pepper, to taste
Instructions
Soak Onions
Place the sliced red onion in a bowl of ice water. Soak: Let sit for at least 30 minutes (while you prep everything else). This removes the harsh raw bite and keeps them crisp. Drain and pat dry before using.
Make Catalina Dressing
In a bowl or jar, whisk together the ketchup, vinegar, sugar, oil, onion powder, garlic powder, paprika, celery seed, salt, and pepper. Whisk: Mix until smooth and the sugar is dissolved. This makes approx. 2 cups.
Cook Pasta
Boil the macaroni in salted water according to package directions. Cool: Drain well. Spread the hot pasta out on a baking sheet to cool. Why? This stops the cooking immediately so it doesn’t get mushy and prevents the noodles from clumping together.
Make Sauce Base
In a large bowl, whisk together the 2 cups of prepared Catalina dressing, the mayonnaise, and the dill pickle relish. The mixture will turn a vibrant pink.
Assemble
Add the cooled pasta, the drained (and dried) red onions, sliced celery, and diced bell pepper to the bowl with the sauce.
Toss & Chill
Stir to combine everything evenly. Taste and add salt or pepper if needed. Chill: Refrigerate for at least 1 hour before serving to let the flavors meld.
Notes
The “Pink” Name: The name comes from the unique color created when the bright red Catalina dressing mixes with the white mayonnaise.
Onion Hack: Don’t skip the ice water soak! Raw red onion can overpower a pasta salad. Soaking it mellows the flavor significantly so you get the crunch without the intense aftertaste.
Cooling Method: Spreading the pasta on a sheet pan rather than rinsing it allows it to cool quickly without washing away the surface starch that helps the dressing cling.
Shortcut: If you are short on time, you can use a bottle of store-bought Catalina or French dressing, but the homemade version listed above has a much zestier kick.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Side Dish / Salad
- Method: Boiling / Mixing
- Cuisine: American Retro
Nutrition
- Serving Size: 1/10 of Recipe
- Calories: 380
- Sugar: 14g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg
Keywords: pink cadillac salad, catalina pasta salad, retro pasta salad, sweet macaroni salad, picnic side dishes, homemade catalina dressing, potluck salad recipes
