Catalina Pasta Salad

• 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

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

pasta, miracle, dressing, green pea, cucumber, cherry tomatoes, baby carrots

Taken from www.food.com/recipe/catalina-pasta-salad-70694 (may not work)