Description
Serve this patriotic pasta salad loaded with tomatoes, blue cheese, and pasta for a festive addition to the 4th of July picnic table.
Ingredients
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup crumbled blue cheese
- 1 ½ teaspoons milk
- ½ teaspoon honey mustard
- ½ teaspoon white vinegar
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- 2 ½ cups penne pasta
- 2 tablespoons olive oil
- 1 clove garlic, minced
- ¾ teaspoon minced fresh basil
- 2 ½ cups cauliflower florets
- 2 cups halved cherry tomatoes
- ½ cup chopped red bell pepper
- 4 ounces mozzarella cheese, cut into 1-inch strips
- 3 green onions, chopped
- 2 tablespoons grated Parmesan cheese
Instructions
- Whisk mayonnaise
- sour cream
- blue cheese
- milk
- honey mustard
- vinegar
- salt
- garlic powder
- black pepper
- and cayenne pepper together in a bowl.
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 1 hr 45 mins
Servings: 12