4 servings
1 tablespoon and 1 teaspoon mayonnaise
1 tablespoon and 1 teaspoon sour cream
1 tablespoon and 1 teaspoon crumbled blue cheese
1/2 teaspoon milk
1/8 teaspoon honey mustard
1/8 teaspoon white vinegar
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
Salad:
2-1/2 cups and 2 tablespoons penne pasta
2 teaspoons olive oil
3/8 clove garlic, minced
1/4 teaspoon minced fresh basil
3/4 cup and 1 tablespoon and 1 teaspoon cauliflower florets
2/3 cup halved cherry tomatoes
2 tablespoons and 2 teaspoons chopped red bell pepper
1-1/2 ounces mozzarella cheese, cut into 1-inch strips
1 green onions, chopped
2 teaspoons grated Parmesan cheese
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.
http://allrecipes.com/Recipe/Patriotic-Pasta-2/Detail.aspx?scale=4&...
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