COBB PASTA SALAD

COBB PASTA SALAD

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

Recipe Source:cinnamonspiceandeverythingnice.com