Patriotic Pasta

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Patriotic Pasta

Patriotic Pasta

Patriotic Pasta


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


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.

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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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