Pink Cadillac Pasta Salad made with elbow macaroni, Catalina dressing, mayonnaise, celery, bell pepper, red onion, and dill relish.

I’m not totally sure when Pink Cadillac Pasta Salad first entered my life, but I know exactly how it feels. It feels like folding tables set up in a backyard. Like church potlucks where someone always brought paper plates that bent in the middle. Like summers where nobody cared what time it was as long as there was food and people around.

The first time I remember noticing this pasta salad, I was probably too young to question why it was bright pink. I just knew it tasted good. Sweet, tangy, creamy, crunchy—kind of confusing in the best way. I remember going back for seconds, then thirds, and pretending I was “just grabbing a fork.” Now, every time I make Pink Cadillac Pasta Salad, it takes me right back there. And honestly? In a world that feels a little loud lately, I kind of like recipes that feel familiar. Do you know what I mean?

Why you’ll Love this Pink Cadillac Pasta Salad?

This Pink Cadillac Pasta Salad isn’t trendy, and I think that’s why it survives. It doesn’t care about food rules or aesthetics. It shows up pink, unapologetic, and somehow always disappears first. Catalina dressing gives it that sweet-and-tangy punch, the mayo smooths everything out, and the crunch from the veggies keeps it from being one-note.

I won’t say everyone immediately gets it. Some people side-eye the color. Some hesitate. But then they taste it. And suddenly they’re asking, “What’s in this?” That’s the magic. It’s nostalgic without being boring, and simple without being forgettable. Kind of like your favorite old song that still hits every time.

Ingredient Notes

This Pink Cadillac Pasta Salad is built on simple ingredients, but they each have a job. Here’s how I think about them when I’m standing in the kitchen, probably already snacking.

• Red onion: Ice water is non-negotiable for me. It softens the bite and keeps the onion from hijacking the whole salad.
• Elbow macaroni: Old-school, reliable, and perfect for holding onto all that dressing.
• Celery: Brings crunch and freshness so the salad doesn’t feel heavy.
• Bell pepper: Adds sweetness and color. Green or yellow—whatever you’ve got works.
• Dill pickle relish: This is the quiet troublemaker. It cuts the sweetness and keeps things interesting.
• Catalina dressing: The heart and soul of Pink Cadillac Pasta Salad. Sweet, tangy, bold, and very pink.
• Mayonnaise: Rounds everything out and gives it that creamy potluck vibe.
• Salt & pepper: Cold food needs seasoning. Always more than you think.

How to Make Pink Cadillac Pasta Salad?

1. Start by soaking your thinly sliced red onion in ice water. Let it sit while you do everything else. This step feels small, but it changes everything.
2. Cook the macaroni in generously salted water until just tender. Drain it and spread it out on a baking sheet to cool. I used to skip this step—didn’t love the results. Cooling the pasta keeps it from soaking up too much dressing too fast.
3. While the pasta cools, slice the celery and bell pepper thin. You want crunch, not chunks.
4. In a large bowl, whisk together the Catalina dressing, mayonnaise, and relish. Taste it. Adjust salt and pepper now, because once it’s cold, flavors mellow out.
5. Drain the onion well, then add it to the bowl along with the cooled pasta, celery, and bell pepper. Stir gently until everything is evenly coated and unmistakably pink. Chill until ready to serve, then give it one last stir before putting it out.

Storage Options

Pink Cadillac Pasta Salad keeps well in the fridge for up to three days in an airtight container. The flavors actually settle in and get better. If it thickens a bit, stir in a splash of extra Catalina dressing before serving. Easy fix.

Variations & Substitutions

This recipe is forgiving—almost encouraging creativity.

• Add diced ham or cooked chicken to make it more filling
• Swap celery for cucumber for a different crunch
• Use light mayo if that’s your preference
• Stir in shredded cheddar for extra richness
• Try sweet relish instead of dill if you lean sweeter

I’ve seen a lot of versions over the years. Most of them work.

What to Serve With Pink Cadillac Pasta Salad?

This salad shines next to casual, comfort-style food.

• Burgers and hot dogs
• Fried or grilled chicken
• Sloppy joes
• Sandwich platters
• Any potluck situation involving paper plates

If it’s eaten outside or standing up, Pink Cadillac Pasta Salad belongs there.

FAQ:

Why soak the onion first?
It mellows the sharpness so it blends instead of overpowering.

Can I make it ahead?
Yes—and you probably should. It’s better after a few hours in the fridge.

Is it sweet or savory?
Both. That balance is kind of the whole point.

If you make this Pink Cadillac Pasta Salad, I hope it brings back a memory—or creates a new one. Maybe it becomes your potluck dish. Or maybe it’s just something you eat straight from the fridge at midnight. Either way, I’d love to hear how it lands for you.

Pink Cadillac Pasta Salad

A retro-style pasta salad made with tender elbow macaroni, crisp vegetables, creamy mayonnaise, and sweet-tangy Catalina dressing for a colorful, crowd-pleasing side dish.

Print Pin Rate

Course: Salad, Side Dish

Cuisine: American (Retro / Potluck Style)

Keyword: Pink Cadillac Pasta Salad

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Servings: 8

Ingredients

• 1 small red onion quartered and thinly sliced
• 16 oz elbow macaroni
• 2 celery ribs thinly sliced
• 1 green or yellow bell pepper thinly sliced
• 2 tablespoons dill pickle relish
• 2 cups Catalina dressing
• 2/3 cup mayonnaise
• Kosher salt to taste
• Freshly ground black pepper to taste

Instructions

• Place the sliced red onion in a bowl of ice water and allow it to soak for approximately 30 minutes while preparing the remaining ingredients. This step helps mellow the onion’s flavor.
• Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain thoroughly and spread the pasta in a single layer on a baking sheet to cool completely.
• While the pasta cools, thinly slice the celery and bell pepper. Set aside.
• In a large mixing bowl, whisk together the Catalina dressing, mayonnaise, and dill pickle relish until smooth. Season with salt and black pepper to taste.
• Drain the red onion well. Add the cooled pasta, celery, bell pepper, and onion to the dressing mixture. Stir gently until all ingredients are evenly coated.
• Cover and refrigerate until ready to serve. Stir once more before serving and adjust seasoning if necessary.

Notes

To make this recipe gluten-free, substitute the elbow macaroni with a certified gluten-free pasta. Additionally, confirm that the Catalina dressing, pickle relish, and mayonnaise are labeled gluten-free to avoid cross-contamination.