Calico Pasta Salad Recipes

QUICK CALICO SALAD

Quick Calico Salad image

This is a light, colorful and tasty salad. Fortunately, it travels well because it's an expected dish at my family reunions.-Joanne Neuendorf, Potosi, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 cups fresh broccoli florets
2 cups fresh cauliflowerets
1 cup cherry or grape tomatoes
1/2 cup chopped red onion
1/2 cup chopped celery
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1/2 cup fat-free sour cream
2 tablespoons fat-free milk
1 tablespoon ranch salad dressing mix
1/4 cup unsalted sunflower kernels
3 bacon strips, cooked and crumbled

Steps:

In a large bowl, combine the first seven ingredients. In another bowl, combine the sour cream, milk and salad dressing mix. Pour over vegetables; toss to coat. Refrigerate until serving. Stir in sunflower kernels and bacon.

Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 86mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

CALICO CAULIFLOWER PASTA SALAD

Calico Cauliflower Pasta Salad image

This is a colorful tossed veggie salad with pasta and a lemony vinaigrette that coats the salad that is a little tart. Great to serve for a summer BBQ or family gathering or block party.

Provided by Pat Duran

Categories Other Side Dishes

Time 15m

Number Of Ingredients 18

Ingredients

SALAD:
5 c chopped uncooked cauliflowerets, bite size pieces
1 c cucumber slices
1 c red onion, cut into thin wedges
1 c grape tomatoes, cut in 1/2
1/2 c sugar snap peas, cut in half, or 1/2 cup green bell pepper, chopped
1 1/2 c uncooked pasta , elbow or bowtie or wagon wheel
1/2 to 1 c cooked shrimp, cubed cooked ham, bacon or tuna may be added if desired
DRESSING:
1/2 c olive oil
1 Tbsp dry dill weed
1/4 c rice vinegar
2 Tbsp fresh lemon juice
1 c mayonnaise, optional- use if adding the meat or seafood
2 tsp finely chopped fresh garlic
3/4 tsp kosher salt
1 tsp granulated sugar
1/4 tsp pepper

Steps:

1. Cook pasta according to package directions to the al dente stage; rinse; drain. Set aside. --- Combine all vegetables in a large bowl. (add seafood,or ham or bacon or tuna now if using) Set aside.
2. Dressing: In a small bowl, whisk the lemon juice, vinegar, dill, sugar, garlic, salt and pepper. Gradually whisk in the olive oil. (mix in mayonnaise if add the seafood or ham,tuna or bacon)
3. Pour dressing over pasta and fold in the vegetables.Cover and Chill at least 2 hours. --- Note: I usually make double dressing to serve at the table- the pasta will absorb some of the dressing- so it depends how moist you like your salad.

ITALIAN PASTA SALAD RECIPE

Italian Pasta Salad Recipe image

This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. A zesty Italian dressing brings it all together.

Provided by Suzy Karadsheh

Categories Salad

Number Of Ingredients 18

Ingredients

¾ lb pasta, ((I recommend fusilli or rotini pasta) )
Kosher salt
1 pint cherry tomatoes (halved)
1 bell pepper (any color, cored and chopped)
1 shallot (chopped)
1 cup marinated artichoke hearts (6 ounces)
1/4 cup pitted kalamata olives
6 pepperoncini, (chopped)
6 to 8 ounces salami, (sliced into bite size pieces )
6 ounces mozzarella cheese, (torn (or mozzarella cheese balls))
½ cup packed chopped fresh parsley
½ cup packed chopped fresh basil leaves
¼ cup olive oil
2 tablespoons white wine vinegar
2 garlic cloves, (minced)
1 teaspoon dried oregano
½ to 1 teaspoon crushed red pepper flakes
Kosher salt and black pepper

Steps:

Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
In a small bowl or measuring cup, mix the dressing ingredients together.
Pour the dressing over the pasta and toss to coat.

Nutrition Facts : Calories 292.3 kcal, Carbohydrate 31.1 g, Protein 13.2 g, SaturatedFat 4.6 g, Cholesterol 26.9 mg, Sodium 748.4 mg, Fiber 2.7 g, ServingSize 1 serving

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

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 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

CALICO SALAD

Calico Salad image

This is not only a great, filling, robust side dish, but can serve as the main entree when you want a light dinner. Say on a hot August night. Also makes a good quick lunch when you have some left over and no time to cook a real lunch.

Provided by Clifford Boren

Categories Beans

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup sugar (or Equal)
1/2 cup oil
1/2 cup vinegar (I like red wine vinegar)
1 teaspoon salt
ground pepper
1/2 bell pepper (I like the red ones)
1 medium onion, chopped
1 can cut green beans
1 can red kidney beans
1 can yellow wax bean

Steps:

Wash and drain all three cans of beans.
Dump the beans into a large mixing bowl.
Add the chopped pepper and onion to the bowl.
In a separate bowl, mix sugar, oil, vinegar, salt, pepper.
Pour over salad.
Chill in refrigerator for a couple of hours.
Enjoy!

Nutrition Facts : Calories 338.9, Fat 18.6, SaturatedFat 2.4, Sodium 504.7, Carbohydrate 37.4, Fiber 6.6, Sugar 18.3, Protein 7

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