Patriotic Pasta

Patriotic Pasta

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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Ingredients

1 h 45 m servings 285 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 38.3g
  • 12%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Whisk mayonnaise, sour cream, blue cheese, milk, honey mustard, vinegar, salt, garlic powder, black pepper, and cayenne pepper together in a bowl.
  2. Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain and transfer to a bowl.
  3. Heat olive oil in a skillet over medium heat; cook and stir garlic and basil until fragrant, 3 to 4 minutes. Pour garlic mixture over penne. Mix cauliflower, tomatoes, red bell pepper, mozzarella cheese, green onion, and Parmesan cheese into penne mixture; toss to coat. Cover and refrigerate to blend flavors, about 1 hour.

Reviews

Read all reviews 9
  1. 9 Ratings

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Most helpful positive review

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 mu...

Most helpful critical review

Apparently the 2 1/2 cups of pasta mean that much after cooking. Since it didn't say so, I measured before cooking and there is too much pasta.

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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 mu...

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 pas...

Contrary to another reviewer, 2.5 cups of uncooked penne is NOT a whole 16 oz box; it's a little over half the box! The first time I made this, I followed directions exactly (except I used dijo...

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 ...

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 an...

Apparently the 2 1/2 cups of pasta mean that much after cooking. Since it didn't say so, I measured before cooking and there is too much pasta.

Made this recipe with Asiago instead of the blue cheese because I had it on hand. It was still amazing. So much flavor and a nice variation from the normal pasta salad rut we get into halfway th...

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 ...

Delicious!

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