Catalina Spaghetti Dinner Recipes

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ANOTHER CATALINA PASTA SALAD

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.

Provided by Chef Shelby

Categories     < 30 Mins

Time 26m

Yield 12-15 serving(s)

Number Of Ingredients 5



Another Catalina Pasta Salad image

Steps:

  • 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).

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)

TANGY CATALINA PASTA SALAD

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

Provided by MARBALET

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 10



Tangy Catalina Pasta Salad image

Steps:

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

Nutrition Facts : Calories 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, Sodium 229.8 mg, Sugar 4.9 g

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

ONE-POT SPAGHETTI DINNER

Mamma mia! What's the secret to this one-pot spaghetti? A homemade jar sauce and a one-pot cooking method makes this family favorite recipe quick and delicious. -Carol Benzel-Schmidt, Stanwood, Washington

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14



One-Pot Spaghetti Dinner image

Steps:

  • In a Dutch oven, cook beef and mushrooms over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add tomato juice, tomatoes, tomato sauce, onion and seasonings., Bring to a boil. Stir in spaghetti. Simmer, covered, 12-15 minutes or until spaghetti is tender. If desired, serve with cheese.

Nutrition Facts : Calories 414 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 925mg sodium, Carbohydrate 48g carbohydrate (15g sugars, Fiber 6g fiber), Protein 33g protein.

1 pound lean ground beef (90% lean)
1-3/4 cups sliced fresh mushrooms
3 cups tomato juice
1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
1 can (8 ounces) no-salt-added tomato sauce
1 tablespoon dried minced onion
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground mace, optional
6 ounces uncooked multigrain spaghetti, broken into pieces
Optional: Fresh mozzarella cheese pearls or shaved Parmesan cheese

CATALINA PASTA SALAD

Great for any hamburger supper or pot luck dinner. This is better than any pasta salad I have EVER had as I'm not big on the vinegar based ones. I'm always asked to bring this to family gatherings. This makes a ton, so you may want to cut it down. ABSOLUTELY WONDERFUL!!

Provided by Lizzybob

Categories     < 60 Mins

Time 37m

Yield 8 serving(s)

Number Of Ingredients 7



Catalina Pasta Salad image

Steps:

  • Boil pasta according to package directions.
  • I usually add the baby carrots to the pasta about midway thru cooking.
  • Place frozen peas in a large colinder and dump cooked pasta& carrots on top.
  • Let drain.
  • When carrots have cooled, I slice them in half lengthwise.
  • Place pasta, peas& carrots in a large mixing bowl.
  • Add miracle whip and catalina dressing until moistened.
  • Sorry, I have no measurements as this is how I got the recipe.
  • You just have to keep tasting and adding until you find the right taste.
  • I like mine with more Catalina than Miracle Whip.
  • I like to chill mine at least an hour before serving.
  • Prior to serving add cherry tomatoes and cucumbers.
  • After it chills, you may need to add more Catalina and/or Miracle Whip.
  • If you make this the day before, don't add your cucumbers and tomatoes-it will make it watery.
  • Feel free to change up your vegetables!

Nutrition Facts : Calories 33, Fat 0.2, Sodium 40.5, Carbohydrate 6.2, Fiber 1.7, Sugar 2.5, Protein 2.1

1 package tri-color spiral pasta
Miracle Whip
Catalina dressing
1 package frozen green pea
1 -2 cucumber, peeled and diced
1 package cherry tomatoes, halved
1 package baby carrots

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