Calico Pasta Salad Recipes

GRILLED BEEF AND CALICO PASTA

Grilled Beef and Calico Pasta image

Add something flavorful to your family's dinner! Serve grilled beef and bean mixture over your pasta - a hearty meal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h35m

Yield 6

Number Of Ingredients 13

Ingredients

1/2-pound beef flank steak
1 1/2 cups Italian dressing
1 jalapeño chili, seeded
2 cloves garlic
1 can (15 to 16 ounces) kidney beans, drained
1/2 teaspoon paprika
1/4 teaspoon chili powder
Dash of red pepper sauce
8 ounces uncooked linguine
1/2 cup canned black beans, rinsed and drained
1/2 cup whole kernel corn, drained
3 tablespoons chopped fresh cilantro or parsley
Additional chopped fresh cilantro

Steps:

Cut diamond pattern 1/8 inch deep into both sides of beef. Place beef in shallow glass or plastic dish. Pour 1 cup of the dressing over beef. Cover and refrigerate at least 4 hours but no longer than 24 hours, turning occasionally.
Heat coals or gas grill. Place chili and garlic in blender or food processor. Cover and blend on medium speed until finely chopped. Add kidney beans, remaining 1/2 cup dressing, paprika, chili powder and pepper sauce. Cover and blend until almost smooth; set aside. Cook and drain linguine as directed on package.
Remove beef from marinade; reserve marinade. Grill beef uncovered 4 to 5 inches from medium heat 6 to 8 minutes for medium or until desired doneness, turning and brushing with marinade once. Discard any remaining marinade.
Cut beef diagonally across grain into thin slices. Mix black beans, corn and cilantro. Top linguine with kidney bean mixture, black bean mixture and beef. Sprinkle with additional cilantro.

Nutrition Facts : Calories 515, Carbohydrate 60 g, Cholesterol 30 mg, Fat 2, Fiber 7 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 650 mg

CALICO SALAD

Calico Salad image

This is the ultimate in bean salads. It has a tangy sauce and is not in the slightest boring. I like to serve this with any kind of BBQ.

Provided by laursy

Categories Beans

Time 8h15m

Yield 30 serving(s)

Number Of Ingredients 12

Ingredients

1 (14 ounce) can green beans
1 (14 ounce) can yellow wax beans
1 (14 ounce) can red kidney beans
1/2 cup red pepper, cubes
1/2 cup green pepper, cubes
1 red onion, sliced into thin circles
3/4 cup sugar
1 cup cider vinegar
1/3 cup salad oil
1 teaspoon salt
1 teaspoon pepper
for variety you could also add chickpeas or black beans

Steps:

Drain canned vegetables.
Combine vegetables, peppers and red onion.
Add sauce and marinate overnight for best taste. Stir often.

Nutrition Facts : Calories 70.1, Fat 2.5, SaturatedFat 0.3, Sodium 80.1, Carbohydrate 10.7, Fiber 2, Sugar 5.6, Protein 1.7

CRUNCHY CALICO SALAD

Crunchy Calico Salad image

Here's a top-rated salad perfect for potlucks or family parties. Its colorful blend of corn, peas and pimentos make it easy to spot on the buffet table, and the gang'll love the crunchy water chestnuts and almonds.-Bernice Knutson, Danbury, Iowa

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 128 servings (3/4 cup each).

Number Of Ingredients 12

Ingredients

12 packages (16 ounces each) frozen corn, thawed
12 packages (16 ounces each) frozen peas, thawed
12 cans (8 ounces each) sliced water chestnuts, drained
3 cups chopped green onions
3 jars (4 ounces each) diced pimientos, drained
6 cups mayonnaise
2-1/4 cups grated Parmesan cheese
2-1/4 cups milk
3/4 cup lemon juice
2 tablespoons salt
1-1/2 teaspoons pepper
6 cups slivered almonds, toasted

Steps:

In several large bowls, combine the corn, peas, water chestnuts, onions and pimientos. , In another large bowl, combine the mayonnaise, cheese, milk, lemon juice, salt and pepper. Pour over vegetables; toss to coat. Cover and chill for at least 2 hours. Just before serving, add almonds and toss to combine.

Nutrition Facts :

CALICO CORN SALAD

Calico Corn Salad image

With a full-time job and my own catering business, I appreciate delicious food that can be prepared ahead, like this colorful zippy salad. My family and friends are glad to sample the new dishes I prepare, especially when they turn out as good as this one. -Henry Tindal, Red Bank, New Jersey

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 12

Ingredients

2 packages (16 ounces each) frozen corn, thawed
4 small zucchini, finely chopped
1 large sweet red pepper, finely chopped
2 cans (4 ounces each) chopped green chilies, drained
1 medium onion, chopped
2/3 cup olive oil
1/4 cup fresh lime juice
2 tablespoons cider vinegar
2 to 2-1/2 teaspoons ground cumin
1-1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic salt

Steps:

In a large bowl, combine the corn, zucchini, red pepper, chilies and onion. , In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Drizzle over salad and stir gently. Chill for several hours or overnight.

Nutrition Facts : Calories 191 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 494mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein.

CALICO POTATO SALAD

Calico Potato Salad image

Number Of Ingredients 15

Ingredients

DRESSING:
1/2 cup olive oil
1/4 cup vinegar
1 tablespoon sugar
1-1/2 teaspoons chili powder
1 teaspoon salt, optional
dash hot pepper sauce
SALAD:
4 large red potatoes (about 2 pounds), peeled and cooked
1-1/2 cups cooked whole kernel corn
1 cup shredded carrot
1/2 cup chopped red onion
1/2 cup diced green pepper
1/2 cup diced sweet red pepper
1/2 cup sliced pitted ripe olives

Steps:

In a small bowl or jar, combine all dressing ingredients cover and chill. Cube potatoes combine with corn, carrot, onion, peppers and olives in a salad bowl. Pour dressing over toss lightly. Cover and chill. Diabetic Exchanges: One serving (without added salt) equals 1-1/2 fat, 1 starch also, 146 calories, 212 mg sodium, 0 cholesterol, 17 gm carbohydrate, 2 gm protein, 9 gm fat.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

CALICO PASTA SALAD

Calico Pasta Salad image

Who would think to put Ro-Tel in a pasta salad? This is very flavorful and filling, and it's a healthier meal that's inexpensive (I think it came with some coupons in the mail). Yum!

Provided by AmyZoe

Categories Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup whole wheat penne, uncooked
10 ounces Ro-Tel tomatoes (and green chilies)
15 ounces black beans, rinsed and drained (ranch style)
1 cup frozen whole kernel corn
1/2 cup monterey jack pepper cheese, diced
1/2 cup celery, sliced
2 green onions, thinly sliced
1/3 cup light Italian dressing
1 orange (peeled and sliced)
1 avocado, peeled
lettuce leaf, sliced

Steps:

Prepare pasta according to package directions.
Drain and rinse with cold water.
Combine pasta, undrained tomatoes, beans, corn, cheese, celery, and onions in medium bowl.
Add dressing and mix well.
Cover and refrigerate at least 1hour before serving.
Serve pasta salad with orange and avocado slices on lettuce leaves alongside.

Nutrition Facts : Calories 427.2, Fat 15.8, SaturatedFat 4.3, Cholesterol 12.8, Sodium 530.8, Carbohydrate 59.8, Fiber 14.7, Sugar 4.9, Protein 17.6

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