Pink Cadillac Pasta Salad

This Pink Cadillac Pasta Salad is a vibrant and flavorful side dish that stands out with its unique sweet and tangy dressing. Combining tender elbow macaroni with crisp vegetables and a zesty Catalina-mayonnaise dressing, it’s a refreshing and crowd-pleasing addition to any picnic or potluck.

Pink Cadillac Pasta Salad

Ingredients:

Instructions:

1. Soak Red Onion: Place the thinly sliced red onion in a bowl of ice water. Let it soak for at least 30 minutes, or while you prepare the rest of the ingredients. This step helps to mellow the onion’s sharp flavor.
2. Cook and Cool Pasta: In a large pot of salted boiling water, cook the elbow macaroni according to the package directions until al dente. Drain the cooked pasta thoroughly and spread it out on a baking sheet to cool completely. Cooling the pasta prevents it from absorbing too much dressing and becoming mushy.
3. Prepare Vegetables: Thinly slice the celery ribs and the bell pepper (green or yellow). Set them aside.
4. Make the Dressing: In a large bowl, whisk together the Catalina dressing, mayonnaise, and dill pickle relish. Season the dressing with Kosher salt and freshly ground black pepper to taste.
5. Combine Salad Ingredients: Drain the red onion well from the ice water and add it to the large bowl with the dressing. Add the cooled macaroni, sliced celery, and sliced bell pepper. Stir all the ingredients together until everything is well combined and coated with the dressing. Taste and adjust seasoning as needed.
6. Chill and Serve: Cover the bowl and chill the pasta salad in the refrigerator until you are ready to serve. This allows the flavors to meld beautifully.