Patriotic Pasta Recipes

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PATRIOTIC PASTA



Patriotic Pasta image

Serve this patriotic pasta salad loaded with tomatoes, blue cheese, and pasta for a festive addition to the 4th of July picnic table.

Provided by OlgaB

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 1h45m

Yield 12

Number Of Ingredients 20

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

Steps:

  • 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.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 38.3 g, Cholesterol 12.7 mg, Fat 10.7 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 3.4 g, Sodium 249.5 mg, Sugar 2.7 g

PATRIOTIC PASTA



Patriotic Pasta image

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

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12-14 servings.

Number Of Ingredients 22

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

Steps:

  • 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. , 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.

Nutrition Facts : Calories 143 calories, Fat 9g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 192mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

PATRIOTIC PASTA RECIPE



Patriotic Pasta Recipe image

Provided by flour_arrangements

Number Of Ingredients 22

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

Steps:

  • 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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