Serves 10
45 min
Cobb Pasta Salad
Recipe GLPR720fff4d79b606
A vibrant, protein-packed pasta salad inspired by the classic Cobb, tossed with crisp vegetables, creamy avocado, tangy blue cheese, and smoky bacon. The combination of hard-boiled eggs, fresh tomatoes, and red onion adds texture and brightness, while blue cheese vinaigrette brings it all together. Perfectly chilled and ready to serve as a refreshing side, starter, or light main course.
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Ingredients
1 pound farfalle pasta
¾ cup blue cheese vinaigrette
½ cup red onion, finely diced
1½ cups grape tomatoes, halved
2 large eggs, hard-boiled and diced
6 slices bacon, cooked and crumbled
½ cup blue cheese crumbles
1 avocado, diced
Directions
Bring a large pot of salted water to a boil. Add farfalle and cook until al dente according to package directions, about 10–12 minutes. Drain the pasta in a colander and rinse under cool running water until completely cooled. Drain well to remove excess moisture.
Transfer the cooled pasta to a large mixing bowl. Pour half of the blue cheese vinaigrette (about ⅜ cup) over the pasta and toss gently until all pasta is evenly coated. Let sit for a few minutes to absorb the dressing.
Add the diced red onion, halved grape tomatoes, and diced hard-boiled eggs to the bowl. Gently fold these ingredients into the pasta until evenly distributed.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill completely.
Just before serving, add the crumbled bacon, blue cheese crumbles, and diced avocado to the salad. Pour the remaining blue cheese vinaigrette over the top and toss gently until all ingredients are combined. Serve immediately and enjoy.
