Patriotic Pasta

By flour_arrangements

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.

Ingredients

• DRESSING:
• 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

Preparation

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.