- TORONTO, ON (M5H2M3)
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Total Time:
10 min(Preparation) / 10 min(Cooking)Servings:
8
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 |
| 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 |
| 1 | avocado, diced |
| 4 slices | cooked bacon, crumbled |
| 2 lb (1 kg) | grilled chicken breasts (about 8 small), sliced |
| 4 | hard-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.
| Tips | Substitute grilled chicken for shrimps, if desired. |
| If you like blue cheese, substitute creamy blue cheese dressing for the ranch dressing. |
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