Patriotic Pasta
Taste of Home
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A popular side dish for our Independence Day menu, this hearty pasta salad is practically a meal in itself. It fit into our theme with the bright red cherry tomatoes, white noodles and cauliflower plus blue cheese. The creamy dressing is pleasantly zesty.
-Laurie Neverman, Green Bay, Wisconsin
SERVINGS: 12-14
CATEGORY: Salads
METHOD: Chill
TIME: Prep/Total Time: 25 min.
Ingredients:
- DRESSING:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled blue cheese
- 1-1/2 teaspoons milk
- 1/2 teaspoon salt
- 1/2 teaspoon white vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/2 teaspoon honey mustard
- 1/8 teaspoon cayenne pepper
- SALAD:
- 2-1/2 cups uncooked penne pasta
- 1 garlic clove, minced
- 3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
- 2 tablespoons olive oil
- 1-1/2 cups fresh cauliflowerets
- 1 cup cherry tomatoes, halved
- 3 green onions, chopped
- 1/4 cup chopped sweet red pepper
- 4 ounces mozzarella cheese, cut into 1-inch strips
- 2 tablespoons grated Parmesan cheese
Directions:
In a small bowl, combine the dressing ingredients; set aside. Meanwhile cook pasta according to package directions; rinse in cold water and drain. Transfer to a large bowl.
Meanwhile, in a large skillet, saute garlic and basil in oil until garlic is tender. Pour over pasta. Add the cauliflower, tomatoes, green onions, red pepper, cheese and dressing; toss to coat. Cover and refrigerate until serving. Yield: 12-14 servings.