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Patriotic Pasta

 Patriotic Pasta
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
12-14 ServingsPrep/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

2 of 2

Patriotic Pasta (continued)

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.
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.