Cobb Pasta Salad with Red Wine Vinaigrette

Linda Pulley

By
@Linda619

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!


Featured Pinch Tips Video

Rating:

Serves:

8

Prep:

15 Min

Cook:

15 Min

Method:

No-Cook or Other

Ingredients

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
4
hard boiled eggs diced
1/2 tsp
salt
1/4 tsp
black pepper
for the dressing:
6 Tbsp
red wine vinegar
6 Tbsp
olive oil
2
minced galic cloves
2 Tbsp
dijon mustard
1 tsp
honey
salt and pepper to taste

Directions Step-By-Step

1
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.
2
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.
3
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.
4
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