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