Tangy Catalina Pasta Salad recipe

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Ingredients

1 (16 ounce) package elbow macaroni
1 (5 ounce) can tuna
1 (6 ounce) can small shrimp, drained
¼ cup chopped onion
1 green bell pepper, chopped
¾ cup chopped celery
1 pinch garlic salt
4 tablespoons Catalina salad dressing
1 ½ tablespoons sweet pickle relish
3 tablespoons mayonnaise

Nutrition Info

331.4 calories
carbohydrate: 46.7 g
cholesterol: 43 mg
fat: 8.3 g
fiber: 2.3 g
protein: 16.5 g
saturatedFat: 1.3 g
servingSize: -
sodium: 229.8 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain. Run under cold water to chill, drain again.

  2. Toss together pasta, tuna, shrimp, onions, green pepper, celery, garlic salt, salad dressing, and relish. Add enough mayonnaise to thin out dressing, if desired.

Recipe Yield

8 servings

Recipe Note

A tangy change! All of the vegetables you measure to your taste--you can change the vegetables, too.

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