Made with elbow macaroni, red onion, celery, bell pepper, Catalina dressing, and mayo—this is not your grandma’s pasta salad.
Look, I didn’t mean for this salad to be a whole thing. It started with a fridge clean-out the day before a potluck (you ever stare at random leftovers and will them to make sense?). I had a half-used bottle of Catalina dressing, a little mayo, some elbow macaroni, and odds and ends like celery and a rogue bell pepper. I tossed it all together, and it came out… pink. Like, bright.
My sister took one look at it and went, “That looks like a Pink Cadillac crashed into a salad bar.” I thought she was kidding, but then everyone started calling it that—and asking for the recipe. I was like, “You want the what recipe? That random mess?” But yeah. Turns out, that pink mess became the thing I’m now expected to bring to every family cookout and baby shower and “just a few friends” kind of thing that somehow turns into 30 people in the backyard.
So now, I just lean into it. I call it Pink Cadillac Pasta Salad. I make it unapologetically vibrant and weirdly irresistible. It’s got a fanbase now. Go figure.
Why You’ll Love This Pink Cadillac Pasta Salad Recipe?
Let’s just be real: most pasta salads are… fine. They’re background noise. You smile politely, take a scoop, maybe two if you’re starving. But this one? It shows up with sunglasses on and a cherry red lip. It’s creamy, but not gloopy. Sweet, but tangy. Crunchy in the right places, soft in others. It’s like your friend who’s loud in the best way and makes everyone laugh at the party.
The dressing? Catalina—yeah, that ‘70s classic nobody admits they still love. But with mayo, it becomes this glossy, velvety pink sauce that just clings to every elbow noodle like they’re dancing. And the relish? That’s the plot twist. One little scoop and suddenly everyone’s like, “Wait, what is this?!” It’s nostalgic and new. And honestly, I still can’t totally explain it… it just works.
Ingredient Notes:
You could probably make a version of this pasta salad with whatever you have, but here’s why I stick with this line-up—give or take some pantry panic substitutions.
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Red onion – Slice it thin and soak it in ice water. It’s not mandatory, but it keeps the onion from punching you in the throat. Unless you’re into that sort of thing.
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Elbow macaroni – This shape just feels right. But hey, use rotini if that’s what’s in the cupboard. It’s pasta. No one’s judging.
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Celery + bell pepper – You need crunch. Texture is everything. I go for green or yellow pepper because red + Catalina = a color that’s… well, kinda weird.
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Dill pickle relish – Don’t skip it. Or do. I’m not your boss. But it gives this unexpected pop that people can’t quite put their finger on.
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Catalina dressing – Yes, that dressing. It’s sweet and tangy and weirdly addictive. Like the salad version of ketchup on eggs—you either love it or you don’t.
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Mayonnaise – Makes it creamy and pulls everything together. Don’t go light here. You came for the Cadillac, not a bicycle.
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Salt & pepper – Obviously. Taste and adjust. It’s your salad, after all.
How To Make Pink Cadillac Pasta Salad?
This isn’t complicated. In fact, it’s almost laughably easy. But here’s how I do it, with all the random thoughts that usually float through my head while I cook.
Step 1: Let the onions chill
Slice your red onion, toss it in a bowl of ice water, and forget about it for a bit. Ideally 30 minutes. This is your moment to feel like a food scientist. It takes away that bite and makes you seem fancy for “tempering” your onion.
Step 2: Boil your noodles
Salt your water like it owes you money. Then add the pasta and cook until al dente. Don’t overdo it—you want it with a little bite. Drain, and here’s my trick: spread it out on a baking sheet so it cools quickly and doesn’t become one giant noodle blob.
Step 3: Slice up your crunchies
Celery, bell pepper, chop chop chop. Don’t overthink it. Just keep the pieces small enough that nobody has to struggle mid-bite.
Step 4: Whisk up the pink magic
In a big bowl—like, big enough to toss everything later—mix the Catalina, mayo, and relish. Give it a stir. Taste it. Wonder why it tastes like childhood summers and questionable fashion choices.
Step 5: Toss it all in
Drain the onions (very important unless you want weird onion water in your salad). Add the onions, pasta, celery, and peppers to your bowl of dressing. Stir it like you mean it. No dry noodles allowed. Taste again. Adjust salt and pepper. Maybe dance a little while you stir? Up to you.
Step 6: Chill it out
Cover and chill in the fridge. Give it at least an hour. Or make it the night before and let the flavors really move in together. And yes, it tastes even better the next day—like most things marinated in anticipation and mayo.
Want To Save This Recipe?
Storage Options:
Keep it in the fridge, sealed up tight. It’ll be good for about 3 to 4 days, maybe longer if you’re daring (I’m not recommending that, just saying I’ve done it and lived). The dressing might thicken a bit—just stir it, maybe add a little splash of Catalina or mayo if it’s looking sad.
Do not freeze this. Just… don’t.
Variations and Substitutions:
Look, we’re not making foie gras. You can play around here. This salad is forgiving, like a good friend who brings wine even when you’re an hour late.
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French dressing instead of Catalina – It’s close enough. A little less sweet, still tangy.
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Add protein – Cubed ham, rotisserie chicken, even canned tuna if that’s your vibe.
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Cheese it up – Shredded cheddar or Colby Jack makes it heartier.
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More veggies? Sure. Toss in peas, shredded carrots, maybe a handful of chopped dill pickles.
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Go spicy – Jalapeños, a dash of cayenne, or even hot sauce in the dressing. Why not?
What to Serve with Pink Cadillac Pasta Salad?
This salad is an extrovert. It loves being part of the crowd. Here’s what I usually pair it with:
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Grilled burgers or brats – Something smoky and juicy.
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Fried chicken – Ugh, yes. Crispy + creamy = heaven.
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Deviled eggs – Go big or go home.
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Fruit salad or melon slices – Gotta balance the richness with something fresh.
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Crackers and cheese – Don’t ask me why, it just works.
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Cold beer or lemonade – Something to sip while you try to sneak seconds.
Frequently Asked Questions:
Can I make this ahead?
Yup. And honestly, please do. It tastes better the next day. The noodles soak up the dressing, and everything gets a little friendlier.
Can I make it lighter?
Sure. Use light mayo, or sub in some Greek yogurt. It won’t be exactly the same, but it’ll still be good. Add a bit of extra relish to boost the flavor if you go that route.
I don’t like raw onion. What now?
Try scallions instead—they’re way milder. Or roast your onion slices for a sweeter, softer flavor. Or skip it. There’s no pasta salad police.
This Pink Cadillac Pasta Salad is ridiculous in the best possible way. It’s bold, bright, a little retro, and somehow comforting. It reminds me of plastic tablecloths, patio lanterns, and the hum of box fans during July thunderstorms. I still laugh when people ask me for the “fancy pink salad recipe”—because really, it’s just a little weird and a lot wonderful.
So, what do you think? Too pink to function? Or just the right amount of chaos? Try it and tell me how your version turns out—I genuinely wanna know.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pink Cadillac Pasta Salad
Ingredients
- 16 oz elbow macaroni
- 1 small red onion quartered and thinly sliced
- 2 ribs celery thinly sliced
- 1 green or yellow bell pepper thinly sliced
- 2 tablespoons dill pickle relish
- 2 cups Catalina dressing
- ⅔ cup mayonnaise
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
Soak the red onion:
- Place the thinly sliced red onion in a bowl of ice water. Allow it to soak for a minimum of 15 minutes to reduce its sharpness. For best results, soak for 30 minutes while preparing the other ingredients.
Cook the pasta:
- In a large pot of generously salted boiling water, cook the elbow macaroni according to package directions until al dente. Drain thoroughly, then spread the pasta out on a baking sheet in a single layer to cool quickly and prevent sticking.
Prepare the vegetables:
- While the pasta cools, slice the celery and bell pepper thinly. Set aside for later assembly.
Make the dressing:
- In a large mixing bowl, whisk together the Catalina dressing, mayonnaise, and dill pickle relish. Season with kosher salt and freshly ground black pepper to taste. Adjust seasoning if needed.
Combine all ingredients:
- Drain the soaked red onion and add it to the dressing mixture along with the cooled macaroni, celery, and bell pepper. Stir until all ingredients are evenly coated in the dressing.
Chill and serve:
- Cover the salad and refrigerate for at least 1 hour before serving. This resting period allows the flavors to meld and improves the texture. Serve cold.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
