Another Catalina Pasta Salad

Recipe by Chef Shelby
READY IN: 26mins
SERVES: 12-15


  • 2
    lbs pasta (I use rotini)
  • 1
    large green pepper (cored and diced small)
  • 24
    ounces Catalina dressing, divided (I used Kraft)
  • 12
  • 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).