California Cobb Pasta Salad (Reapload)

-

HOW TO MAKE CALIFORNIA COBB PASTA SALAD:

One of the things I love about this particular pasta salad is that the dressing is so light and fresh. As much as I enjoy creamy mayonnaise-based pasta salads, sometimes they can feel a tad heavy.
Made with only extra virgin olive oil and white balsamic vinegar, the dressing on this salad has great flavor without the heaviness.

This California Cobb Pasta Salad combines so many of my favorites: avocado, bacon, blue cheese, and pasta! And it’s a flavorful salad that’s perfect for summer entertaining.
You guys, I’m freaking out! The temperature here has gotten up in the 70s or 80s every day this week. Could it finally be spring!? I think so. Let’s celebrate with this California Cobb Pasta Salad.

As you may know, I love me a good pasta salad recipe. Over the years, I’ve shared several here on the blog.


This California Cobb Pasta Salad combines so many of my favorites: avocado, bacon, blue cheese, and pasta! And it's a flavorful salad that's perfect for summer entertaining.

INGREDIENTS
  • 1 pound Campanella pasta cooked and cooled
  • 12 ounces bacon cooked and chopped
  • 1 cup cherry tomatoes halved
  • 3 cups chopped romaine
  • 1 1/2 cups crumbled blue cheese
  • 2 avocados peeled, pitted, and chopped
  • 1 tablespoon lemon juice freshly squeezed
  • 1/2 cup extra virgin olive oil
  • 3-4 tablespoons white balsamic vinegar
  • Salt and pepper to taste

 INSTRUCTIONS
  1. In a large bowl, add the cooked pasta, bacon, tomatoes, chopped romaine, and crumbled blue cheese.
  2. In a small bowl, toss the chopped avocado with the lemon juice*.
  3. Add the avocado to the pasta mixture. Drizzle with olive oil and white balsamic vinegar. Toss lightly to combine. Add salt and pepper to taste.



Comments

Post a Comment