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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
This recipe is:
Quick
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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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.
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