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Patriotic Pasta Recipe

Patriotic Pasta Recipe photo by 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

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Patriotic Pasta Recipe

Prep/Total Time: 25 min.

Yield: 12-14 Servings

25 25

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.

Editor's Note: This recipe was tested with Splenda brown sugar blend.

Nutritional Facts 1 serving (1 each) equals 143 calories, 9 g fat (3 g saturated fat), 13 mg cholesterol, 192 mg sodium, 11 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Patriotic Pasta in Taste of Home June/July 2002, p37

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Patriotic Pasta

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Reviewed on Jul. 04, 2011 by Mrs_T

This salad was delicious. I did leave out the cauliflower and felt that the flavor was just fine without it. One thing I did was to cook the pasta and toss it with the oil mixture as specified, then chilled it overnight. I made the dressing separately and chilled it too, then combined the pasta, dressing and veggies the next morning. This gave make-ahead convenience and combined flavors, yet kept the salad fresh and flavorful.

Reviewed on Jul. 05, 2010 by katlaydee3

Excellent salad. I used feta instead of bleu cheese; tasted great.

Reviewed on Oct. 20, 2009 by ssstome

Have taken this salad to luncheons to rave reviews! Such great flavors and so pretty. Only issue is that it does not hold out well when refridgerated and gets kid of dried out. Better made the same day.