Prep 15 mins
Cook 11 mins
The first time I had this salad, I thought it was some sort of a cheese mixed with pasta. The original recipe was made with chili-mac pasta and hardboiled eggs. I now use rotini pasta and never use the eggs just because of their wonderful aroma :) The recipe instructions are based upon making it the night before. To make the same day, empty all the ingredients in together (including all of the Catalina dressing) and chill for at least 2 hours. Cooking time does not included chill time nor does it include cook time for hardboiled eggs.
- 2 lbs pasta (I use rotini)
- 1 large green pepper (cored and diced small)
- 24 ounces Catalina dressing, divided (I used Kraft)
- 1⁄2 cup mayonnaise
- 4 eggs (hardboiled, cooled, and sliced) (optional)
- Cook pasta according to directions on package.
- While pasta is cooking chop up the green pepper.
- Once pasta is cooked, drain and rinse under cold water until pasta is no longer warm.
- Empty into large bowl with the green peppers.
- Add 16 ounces of Catalina dressing and 1/2 cup of mayo and stir until pasta is completely coated. (It should have a creamy orange consistency).
- Add sliced hardboiled eggs and fold into pasta mixture (optional).
- Refrigerate overnight.
- About an hour before serving, pour in the last 8 ounces of Catalina dressing and stir well. (more mayo can be added if desired).
A very nice and sweet change of pace. I normally make a pasta salad with lots of "things" in it. The simplicity of this was quite welcome. Made for Spring 2012 PAC Orphanagae.