Directions:
- 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).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 320.84 Kcal (1343 kJ) | ||
| Calories from fat | 201.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.4g | 34% | |
|---|---|---|---|
| Cholesterol | 66.68mg | 22% | |
| Sodium | 628.78mg | 26% | |
| Potassium | 51.3mg | 1% | |
| Total Carbs | 26.65g | 9% | |
| Sugars | 10.09g | 40% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 4.73g | 9% | |
| Vitamin C | 8.7mg | 15% | |
| Iron | 0.8mg | 5% | |
| Calcium | 11.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 236.22 Kcal (989 kJ) | ||
| Calories from fat | 148.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.49g | 34% | |
|---|---|---|---|
| Cholesterol | 49.09mg | 22% | |
| Sodium | 462.93mg | 26% | |
| Potassium | 37.77mg | 1% | |
| Total Carbs | 19.62g | 9% | |
| Sugars | 7.43g | 40% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 3.48g | 9% | |
| Vitamin C | 6.4mg | 15% | |
| Iron | 0.6mg | 5% | |
| Calcium | 8.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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