COBB PASTA SALAD




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I had a knock-down drag-out fight with a big bowl of rainbow-colored hard-boiled eggs and. . . salad happened.
The ever-popular cobb salad reinvented in pasta salad form.

It has most of the same classic flavors everyone loves with small seashell pasta, the beat-up eggs, crumbled bacon, red onion, avocado, tomatoes and feta (or blue cheese) dressed in a red wine vinaigrette.

Everything you could ever want in a pasta salad.
The ever-popular cobb salad reinvented in pasta salad form! It has most of the same classic flavors everyone loves and is perfect for picnics, potlucks and parties

Ingredients
Salad:
  • 6 ounces cooked small shell pasta, cooled
  • 4 slices cooked bacon, chopped
  • ¼ cup diced red onion
  • 3 - 4 hard-boiled eggs, diced
  • 1 avocado, diced
  • ½ cup diced tomatoes
  • ½ cup crumbled feta or blue cheese
  • 1 tablespoon chopped fresh parsley

Dressing:
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 big clove minced garlic
  • ⅓ cup olive oil
  • salt and pepper

Instructions
  1. Add all the salad ingredients to a big bowl.
  2. Whisk the vinegar and Dijon together in a small bowl. Slowly whisk in the oil. Stir in the garlic and a dash or two of salt and pepper.
  3. Pour the dressing over the salad and gently toss with a wooden spoon. Season to taste with salt and pepper.
  4. Serve at room temperature or chilled.

Notes
©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


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