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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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 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 pasta |
1 garlic clove, minced |
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried 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:
1. 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.
2. 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. Yield: 12-14 servings.
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