|1 pkg (375 g)CATELLI BISTRO® PENNE|
|2 cups (500mL)||halved cherry tomatoes|
|3/4 cup (175 mL)||prepared ranch dressing|
|1/2 cup (125 mL)||cubed Cheddar cheese|
|1/3 cup (75 mL)||sliced red onion|
|1||red pepper, cored and diced|
|1 tbsp (15 mL)||chopped fresh dill|
|1/4 tsp (1 mL)||each salt and freshly ground pepper|
|1 1/2 cups (375 mL)||chopped iceberg lettuce|
|4 slices||cooked bacon, crumbled|
|2 lb (1 kg)||grilled chicken breasts (about 8 small), sliced|
|4||hard-cooked eggs, peeled and quartered|
Cook penne according to package directions. Drain and rinse under cold water; transfer to large bowl.
Toss cold pasta with tomatoes, ranch dressing, Cheddar cheese, onion, red pepper, dill, salt and pepper. Refrigerate for at least 1 hour or up to 4 hours.
Toss pasta salad with lettuce, avocado and bacon just before serving. Serve with chicken and hard-cooked eggs arranged on top.
Perfect for potlucks, this crowd-pleasing pasta twist on a classic Cobb salad is both hearty and satisfying.
|Tips||Substitute grilled chicken for shrimps, if desired.|
|If you like blue cheese, substitute creamy blue cheese dressing for the ranch dressing.|