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Bring large pot of water to a boil. Carefully lower in 10 eggs. Boil over medium heat for 10 minutes. Turn off heat and let sit for 10 minutes. Rinse under cool water to cool, then peel.
While eggs are cooking, in another large pot, cook pasta al dente; drain & rinse w/ cold water.
Slice cooked eggs into small pieces, the same width as a macaroni noodle. The yolks may fall out, that's OK. Set egg pieces aside.
Thinly slice red onion then chop into pieces the same width as a macaroni noodle. Please it a very large bowl.
Add Catalina dressing, mayonnaise and cooked pasta to the onions in the bowl, stir to combine. Lightly fold in egg pieces.
If you want to add olives, add those in now, otherwise you can offer them on the side if you are serving picky eaters.
Refrigerate for at least 2 hours before serving to help marinate all the flavors together.