A reader sent me this recipe last Januaryfor the Superbowl contest. I just got around to making it.
I was intrigued first by the name, Not My Mama's Pasta Salad. It made me laugh. It was also a little bit different than the regular Italian dressing pasta salad so I thought I would give it a whirl.
It makes enough to feed a large party or to serve as a side dish with dinner for many nights.
I loved the color and and the zing of thesweet and tangy flavor. My husband and oldest boy gave itthe thumb's up. I think it's going to be my new go to recipe.
Perfect for all the summer barbeques still waiting to happen. You are going to enjoy this one.
Prepare 2 pounds of Rotini pasta according to package directions. Cool the pasta completely, stiring gently with your hands to keep thenoodles from sticking together.
Once the pasta is completley cooled toss with extra sharp cheddar cheese, sliced olives, tomatoes and broccoli slaw.
Mix the pasta mixture with 1/4 bottle of Kraft Catalina salad dressing and 3/4 bottle Kraft Sun-Dried Tomato Vinaigrette. Cover pasta and place in the fridge over night. (I put mine together early in the morning and by dinner time it was ready.) In a separate bowlcombine the remaining dressings together and place in the refrigerator as well.
After the overnight or day long chill, toss the pasta with the remaining dressing and serve cold.
Serve with dinner...
At a barbeque...
Or eat it alone, it's delicious.
Not My Mama's Pasta Salad
Adapted from Happily Barefoot
**I did change a couple things in this recipe from the original, only in amounts, not ingredients.
2 pounds Rotini Pasta, cooked and cooled
1 bottle Kraft Sun-Dried Tomato Vinaigrette
1 bottle Kraft Catalina salad dressing
6 ounces broccoli slaw, roughly chopped (next to the bagged lettuce at the store)
3 Roma tomatoes, seeded and chopped
2.25 ounce can sliced olives
1 cup extra sharp cheddar cheese
Prepare 2 pounds of Rotini pasta according to package directions. Cool the pasta completely, stiring gently with your hands to keep thenoodles from sticking together.
Once the pasta is completley cooled toss with extra sharp cheddar cheese, sliced olives, tomatoes and broccoli slaw.
Mix the pasta mixture with 1/4 bottle of Kraft Catalina salad dressing and 3/4 bottle Kraft Sun-Dried Tomato Vinaigrette. Cover pasta and place in the fridge over night. (I put mine together early in the morning and by dinner time it was ready.) In a separate bowlcombine the remaining dressings together and place in the refrigerator as well.
After the overnight or day long chill, toss the pasta with the remaining dressing and serve cold.
The original recipe did call for 2 bottles of Sun-Dried Tomato Vinaigrette but mine did not need it. The pasta was wet enough. It's your call.
This is different alright. Mostly due to the dressing. Catalina’s one of those tangy, tasty dressings that has always been relegated to the world of leafy greens. Very interesting! And the cheddar and olives sounds like they would add another bit of bite as well.
I love, love pasta salad & have seldom met one I didn’t like. I’ve been known to thrown in everything but the kitchen sink when making mine, so I’m really digging this one. And as always, your pictures are stunning.
Is there anything better than pasta salad in the summer time? I think not.
This looks wonderful, very different flavor I bet. But so pretty and colorful. Can I just tell you my security code wa 06969. Funny.
my momma never made pasta salad, but I do enjoy pasta salad. this one looks very yummy.
Funny name. Pretty salad!
Catalina dressing, huh? It looks good and cool with the red look! Not Yo Mama’s–sounds like something from Paula Deen.
Lovely! I wonder what a good substitute for the tomato would be…?
I love the colors on that salad! This recipe is different from any other pasta salad I’ve tried. It sounds really flavorful!
Yes! Finally another recipe that will allow me to use the rest of that bottle of Catlaina dressing in my fridge. I thought this day would never come. Looks scrumptious!
Yum!
Although I don’t know if we have Catalina dressing out here. I haven’t seen it once in the 5 years I’ve been in Maine.
Looks delish and I love the color. I’ve always liked Kraft Catalina dressing so this will show up at one of our barbecues before too long.
oh that looks yummy!
Looks tasty and pretty.
I’ll be right over. With a big bowl.
Let me just say I am insanely jealous of where you get to photograph this beautiful food. The backdrops are unreal…those trees!
This pasta takes on such a beautiful color! I like the idea of combining 2 dressings for this salad. You are right, it would be perfect for a BBQ!
Never made pasta salad before, this one of yours look really delicious.
Oh this is perfect! I was looking for a dish to take to a potluck and I can easily do this. I have everything already on hand! Yay!
Oh my, that looks great. I love a good pasta salad.
I love pasta salad and that looks like a good one!
Pasta salads are such a nice addition to a summer menu. Love the name of this dish!
It is hot enough today to be a pasta salad and veggie night!! This sounds so delish.
This does look good, and would be excellent served with the sliders!Outside on your deck overlooking the Willamette Valley and Pinot country!
That makes a ton of pasta salad. Looks good.
Ramona
Mmmm that sounds great! I could use a change from my macaroni salad…even though it’s delish if I do say so myself! LOL!
I think the guys in my house would also give this salad a thumb’s up! I’m always looking for new pasta salad ideas. I never would have thought to add the broccoli slaw to a salad. I can’t wait to try it. Bookmarking now!
My mouth is watering…..that looks so yummy!!!! I will give this a try as soon as I weigh in at Weight Watcher’s tonight….
I just printed this out and after my trip to the store this pasta will be on my table for dinner.
Ash
Those pictures are beautiful!
That looks great…I love both those types of salad dressing. I’ll bet they’re wonderful on there.
I would never have thought to use Kraft salad dressing in a pasta salad…but it looks good.
That’s a nice recipe that you received from your reader. Love your pics.
I’m guessing the salad dressings give it the red color. It sounds really tasty, especially with summer barbecue.
Cath,
I remember Catalina dressing!
My grandmother used to always serve it on her iceberg salads! It was such a treat. Thanks for reminding me!
I’ll be having this with the pork chops!
Very interesting recipe indeed! The sauce sounds wonderful and it looks so appetising!
Thanks for this great recipe Cathy! I made this salad for a family gathering last weekend and everyone loved it (even the kids!!). We used the smaller amount of dressing like you suggested, added a cup more cheese, a little sweet onion and bacon bits. YUM! As always, thank you for sharing all your wonderful recipes. You make us all look good! =)
I added more cheese and crumbled bacon like the last post mentioned and also more olives…this pasta salad is sooooo good and a nice change from the usual italian style. Thanks for the recipe! A+!
Here in Australia I have never seen Catalina dressing, what exactly is it made out of, what could I use instead?
Thanks
I’m not sure what the comparable product in Australia would be but here is the link to the recipe for Catalina dressing.
http://www.cdkitchen.com/recipes/recs/520/Kraft_Catalina_Dressing31321.shtml
I tried this salad to great success. The only change I made was to add a little shiracha chili sauce. OMG ! people were begging for the recipe ! Thank you for this great salad.