cobb pasta salad with red wine vinaigrette

Recipe by
Linda Pulley
San Diego, CA

I am a salad lover! Like many recipes I have posted you make all types of salad many different ways. This particular recipe can be eaten as a light lunch or a side to any meal. Enjoy!

yield 8 serving(s)
prep time 15 Min
cook time 15 Min
method No-Cook or Other

Ingredients For cobb pasta salad with red wine vinaigrette

  • 1 lb
    pasta of your choice
  • 2 c
    halved cherry tomatoes
  • 1 lg
    avocado seeded and diced
  • 1 1/2 c
    sweet corn
  • 8 slice
    bacon cooked and crumbled
  • 5 Tbsp
    minced chives
  • 4 oz
    crumbled blue cheese
  • 4
    hard boiled eggs diced
  • 1/2 tsp
    salt
  • 1/4 tsp
    black pepper
  • for the dressing:
  • 6 Tbsp
    red wine vinegar
  • 6 Tbsp
    olive oil
  • 2
    minced galic cloves
  • 2 Tbsp
    dijon mustard
  • 1 tsp
    honey
  • salt and pepper to taste

How To Make cobb pasta salad with red wine vinaigrette

  • 1
    Cook bacon; crumble and set aside. Place eggs in a medium saucepan and fill with just enough water to cover the eggs. Bring to a boil and continue boiling over medium high heat for 10 minutes. Drain water and let the eggs cool. Peel and dice the eggs and set aside.
  • 2
    Cook pasta according to the package directions. Drain and rinse the pasta under cool water. In a large serving bowl toss pasta, tomatoes, avocado, corn, chives, blue cheese, eggs, 1/4 teaspoon of pepper and 1/2 teaspoon of salt. Mix well.
  • 3
    For the dressing whisk together in a small bowl the red wine vinegar, Dijon, garlic and honey. Slowly whisk in the olive oil. Season with salt and pepper to taste.
  • 4
    Pour the dressing over the pasta salad and toss to combine. Toss in the crumbled bacon. Salt and pepper to taste. Refrigerate until you serve.

Categories & Tags for Cobb Pasta Salad with Red Wine Vinaigrette:

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