“This festive pasta salad is full of pasta, blue cheese and tomatoes that makes a big hit to any meal.”

Serving: 12 | Prep: 30m | Ready in: 1h45m

Ingredients

  • Dressing:
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup crumbled blue cheese
  • 1 1/2 tsps. milk
  • 1/2 tsp. honey mustard
  • 1/2 tsp. white vinegar
  • 1/2 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ground black pepper
  • 1/8 tsp. cayenne pepper
  • Salad:
  • 2 1/2 cups penne pasta
  • 2 tbsps. olive oil
  • 1 clove garlic, minced
  • 3/4 tsp. minced fresh basil
  • 2 1/2 cups cauliflower florets
  • 2 cups halved cherry tomatoes
  • 1/2 cup chopped red bell pepper
  • 4 oz. mozzarella cheese, cut into 1-inch strips
  • 3 green onions, chopped
  • 2 tbsps. grated Parmesan cheese

Direction

  • In a bowl, whisk together the cayenne pepper, black pepper, garlic powder,

salt, vinegar, honey mustard, milk, blue cheese, sour cream and mayonnaise.

  • Bring lightly salted water in a big pot to a boil, then stir in penne and bring back to a boil. Cook the pasta without cover for about 11 minutes, until cooked through but still firm to the bite, while stirring sometimes. Drain and move to a bowl.
  • In a skillet, heat the olive oil on moderate heat. Cook and stir the basil and garlic for 3-4 minutes, until aromatic. Pour the garlic mixture over the penne, then combine the Parmesan cheese, green onion, mozzarella cheese, red bell pepper, tomatoes and cauliflower into the penne mixture; toss until coated. Cover and chill for about 1 hour to blend the flavors.

Nutrition Information

  • Calories: 285 calories;
  • Total Carbohydrate: 38.3 g
  • Cholesterol: 13 mg
  • Total Fat: 10.7 g
  • Protein: 10.5 g
  • Sodium: 250 mg