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Patriotic Pasta


LAURIE NEVERMAN • Green Bay, Wisconsin
A popular side dish for our summer holiday menus, this
hearty pasta salad is practically a meal in itself. It
contains bright red cherry tomatoes, white noodles and
cauliflower plus blue cheese. The creamy dressing is
pleasantly zesty.

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  • 1/4 cup each mayonnaise and 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 each garlic powder and 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 part-skim mozzarella cheese,
  • cut into 1-inch strips
  • 2 tablespoons grated Parmesan cheese


Servings 12


Step 1

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.

Editor's Note: This recipe was tested with Splenda brown
sugar blend.

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