Recipe by OlgaB
"Serve this patriotic pasta salad loaded with tomatoes, blue cheese, and pasta for a festive addition to the 4th of July picnic table."
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crumbled blue cheese
1 1/2 teaspoons
ground black pepper
2 1/2 cups
minced fresh basil
2 1/2 cups
halved cherry tomatoes
chopped red bell pepper
mozzarella cheese, cut into 1-inch strips
green onions, chopped
grated Parmesan cheese
I've made this for serveral get togethers and it was a big hit. The dressing is fabulous - even the kids ate it despite the blue cheese. I doubled the dressing and used dijon instead of honey mustard. Also, 2 & 1/2 cups of uncooked pasta is basically one box. So, be sure to double the dressing. We don't care for cauliflower, so I just did 1 cup of chopped red pepper and 2 cups of cherry tomatoes. I let this sit overnight to let the flavors blend together. Overall, it's very good and worth the effort especially when there's nothing left in the bowl - you know your guests enjoyed it!
This is very good! I kinda just used what I had on hand, so I omitted the cauliflower, used regular tomatoes, a little dried basil and ditalini pasta. This was a nice change from the regular pasta/macaroni salads. Great flavor! I would make ths again, for sure! Thanks for sharing. :)
Why I never thought to use cauliflower in a cold salad is beyond me. I used a whole head (lightly steamed) and left out the pasta and the dressing was just right. I made mine a day ahead and it was very liquidy, so best to dress it close to serving time.
This was really good. I subbed cottage cheese for the sour cream (only because that's all I had) and it actually worked. The only reason I gave it 4 stars is because I omitted the cauliflower and there still didn't feel like enough dressing. I would probably double it next time. Otherwise...delish!
Excellent salad! I only gave this recipe 4 stars because I cannot find when (in the directions) the dressing should be added. I stirred the dressing in along with the Parmesan cheese. FYI--I had to use frozen cauliflower florets; I just thawed them in cold water rather than cooking them. Also had to use shredded mozzarella cheese and regular onion rather than green onion. I, too, used regular tomatoes, but I took out the seeds and pith and just used the outer flesh, diced into pieces the size of halved cherry tomatoes. Finally, I would not double the dressing. The original amount dressed this salad nicely.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 96
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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