Cobb Pasta Salad with Red Wine Vinaigrette

Linda Pulley


I am a salad lover! Like many recipes I have posted you make all types of salad many different ways. This particular recipe can be eaten as a light lunch or a side to any meal. Enjoy!

pinch tips: How to Season and Care for a Cast Iron Skillet





15 Min


15 Min


No-Cook or Other


1 lb
pasta of your choice
2 c
halved cherry tomatoes
1 large
avocado seeded and diced
1 1/2 c
sweet corn
8 slice
bacon cooked and crumbled
5 Tbsp
minced chives
4 oz
crumbled blue cheese
hard boiled eggs diced
1/2 tsp
1/4 tsp
black pepper
for the dressing:
6 Tbsp
red wine vinegar
6 Tbsp
olive oil
minced galic cloves
2 Tbsp
dijon mustard
1 tsp
salt and pepper to taste

Directions Step-By-Step

Cook bacon; crumble and set aside. Place eggs in a medium saucepan and fill with just enough water to cover the eggs. Bring to a boil and continue boiling over medium high heat for 10 minutes. Drain water and let the eggs cool. Peel and dice the eggs and set aside.
Cook pasta according to the package directions. Drain and rinse the pasta under cool water. In a large serving bowl toss pasta, tomatoes, avocado, corn, chives, blue cheese, eggs, 1/4 teaspoon of pepper and 1/2 teaspoon of salt. Mix well.
For the dressing whisk together in a small bowl the red wine vinegar, Dijon, garlic and honey. Slowly whisk in the olive oil. Season with salt and pepper to taste.
Pour the dressing over the pasta salad and toss to combine. Toss in the crumbled bacon. Salt and pepper to taste. Refrigerate until you serve.

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: American
Other Tags: Quick & Easy, For Kids