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Patriotic Pasta

By: Laurie Neverman

"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"

Rate/Review | Read Reviews (15)

Prep Time:
25 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

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 or medium tube pasta
1 garlic clove, minced
3/4 teaspoon minced fresh 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

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.