This patriotic pasta salad loaded with tomatoes, cauliflower, and blue cheese is the perfect festive addition to your 4th of July picnic spread.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
285 Calories
Recipe Instructions
Step 1
Make dressing: Whisk together mayonnaise, sour cream, blue cheese, milk, honey mustard, vinegar, salt, garlic powder, black pepper, and cayenne pepper in a small bowl until well combined.
Step 2
Make salad: 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 tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
Step 3
Heat olive oil in a small skillet over medium heat. Cook and stir garlic and basil in hot oil until fragrant, 3 to 4 minutes. Pour garlic mixture over penne.
Step 4
Add cauliflower, tomatoes, red bell pepper, mozzarella cheese, green onion, and Parmesan cheese to penne mixture; toss to coat. Cover and refrigerate to blend flavors, about 1 hour.
Ingredients
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons grated Parmesan cheese
3 green onions, chopped
2 cups halved cherry tomatoes
4 ounces mozzarella cheese, cut into 1-inch strips