Total Time:

10 min(Preparation) / 10 min(Cooking)

Servings:

8

California Cobb Penne Salad


Ingredients

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
1red 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
1avocado, diced
4 slicescooked bacon, crumbled
2 lb (1 kg)grilled chicken breasts (about 8 small), sliced
4hard-cooked eggs, peeled and quartered

Preparation

1
Cook penne according to package directions. Drain and rinse under cold water; transfer to large bowl.
2
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.
3
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.

 

TipsSubstitute grilled chicken for shrimps, if desired.
 If you like blue cheese, substitute creamy blue cheese dressing for the ranch dressing.

 

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