- Dressing:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled blue cheese
- 1 1/2 teaspoons milk
- 1/2 teaspoon honey mustard
- 1/2 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- Salad:
- 2 1/2 cups penne pasta
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 3/4 teaspoon minced fresh basil
- 2 1/2 cups cauliflower florets
- 2 cups halved cherry tomatoes
- 1/2 cup chopped red bell pepper
- 4 ounces mozzarella cheese, cut into 1-inch strips
- 3 green onions, chopped
- 2 tablespoons 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.
10/07/2019
recipepes.com
patriotic pasta, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
