Patriotic Pasta Recipe - Allrecipes.com
Patriotic Pasta Recipe
  • READY IN hrs

Patriotic Pasta

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    30 mins
  • COOK

    15 mins
  • READY IN

    1 hr 45 mins

Directions

  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.
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Reviews More Reviews

Apr 13, 2013

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!

 
Apr 22, 2013

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. :)

 

6 Ratings

Aug 11, 2013

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!

 
Sep 13, 2014

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.

 
Jul 19, 2014

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.

 
May 06, 2013

Delicious!

 

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Nutrition

  • Calories
  • 285 kcal
  • 14%
  • Carbohydrates
  • 38.3 g
  • 12%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 10.7 g
  • 16%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 10.5 g
  • 21%
  • Sodium
  • 250 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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