Cobb Pasta Salad: From the Spicy Southern Kitchen
Try this Cobb Pasta Salad: From the Spicy Southern Kitchen recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
contains dairy
contains eggs
- 1 pound pasta cooked until al dente (i use farfalle)
- 3/4 cup blue cheese vinaigrette (i use la martinique)
- 1/2 cup finely diced red onion
- 11/2 cups small grape tomatoes
- 2 hard-boiled eggs diced
- 6 slices cooked bacon crumbled
- 1/2 cup blue cheese crumbles
- 1 avocado, diced
- Carbohydrate 0.22659 g
- Cholesterol 10.3425 mg
- Fat 3.94539 g
- Fiber 0 g
- Protein 3.22242 g
- Saturated Fat 1.9196295 g
- Serving Size 1 1 Serving (57g)
- Sodium 205.0425 mg
- Sugar 0.22659 g
- Trans Fat 0.339481500000001 g
- Calories 50 calories
Cook Pasta until al dente and rinse under cool water. Drain and place in a large bowl. Toss with half the vinaigrette.Add red onion, tomatoes, and eggs. Refrigerate for at least 30 minutes.Just before serving mix in remaining vinaigrette, bacon, blue cheese crumbles, and avocado.
