TBD on Ning

Patriotic Pasta

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


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.


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