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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Serve this patriotic pasta salad loaded with tomatoes, blue cheese, and pasta for a festive addition to the 4th of July picnic table. 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 honey mustard |
1/2 teaspoon white vinegar |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon ground black pepper |
1/8 teaspoon cayenne pepper |
salad |
2 1/2 cups penne pasta |
2 tablespoons olive oil |
1 clove garlic, minced |
3/4 teaspoon minced fresh basil |
2 1/2 cups cauliflower florets |
2 cups halved cherry tomatoes |
1/2 cup chopped red bell pepper |
4 ounces mozzarella cheese, cut into 1-inch strips |
3 green onions, chopped |
2 tablespoons grated parmesan cheese |
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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