Cobb Pasta Salad with Red Wine Vinaigrette
Serves: 8
  • 1 pound pasta of your choosing (I used cavatappi)
  • 2 cups cherry tomatoes, halved
  • 1 large avocado, seeded and diced
  • 1 ½ cups sweet corn
  • 6-8 slices bacon, cooked
  • 5 tablespoons chives, minced
  • 4 ounces crumbled blue cheese
  • 4 hardboiled eggs, diced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Dressing:
  • 6 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • 2 small garlic cloves, grated
  • 2 tablespoons Dijon mustard
  • 1 teaspoon honey
  • Pinch of salt and Pepper
  1. Cook pasta until al dente. Run under cold water to cool. Toss pasta, tomatoes, avocado, corn, chives, blue cheese, eggs, ¼ teaspoon pepper and ½ teaspoon salt together in a large serving bowl. Set aside.
  2. Make Dressing. Whisk vinegar, garlic, Dijon and honey together in a small bowl. Slowly whisk in olive oil. Season with salt and pepper to taste.
  3. Pour dressing over pasta salad, toss to combine. If you are serving right away toss in bacon. If you are storing for a few hours or overnight wait to add bacon until right before serving. Season to taste with salt and pepper.
Recipe by Cooking for Keeps at