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Tangy Catalina Pasta Salad
May 07, 2006

Excellent! I used fresh boiled/peeled shrimp and left out the tuna, and substituted a combination of rotini, penne, and gemelli pasta for the macaroni. I also left out the sweet relish because I didn't have any, and added some halved, grape tomatoes. The key is the Catalina dressing... compliments the taste of the shrimp. I cut back on the mayo, and marinated the shrimp in a red wine vinaigrette... I wanted more of a "shrimp cocktail" type flavor than creamy. Again, the Catalina was the key... very good.

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