Cobb Pasta Salad

Cobb Pasta Salad

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INGREDIENTS

1 lb. gemelli
4 slices bacon
ranch dressing
3 hard boiled eggs, roughly chopped
1 c. cherry tomatoes, halved
1 avocado, chopped
1/4 c. blue cheese, crumbled
kosher salt
Freshly ground black pepper

DIRECTIONS

In a large pot of salted boiling water, cook gemelli according to package directions until al dente. Drain and transfer to a large serving bowl.
Cook bacon until crispy. Drain and chop, then set aside.
To serving bowl, add Ranch dressing and toss with pasta until evenly coated. Add bacon, egg, tomatoes, avocado, and blue cheese. Season with salt and pepper and toss to incorporate.
Drizzle with more Ranch dressing.

Red Pepper Pesto Ravioli Salad

INGREDIENTS

1 lb. fresh cheese ravioli
2 c. roasted red peppers, plus more for topping
1/3 c. extra-virgin olive oil
1/3 c. Parmesan cheese, plus more for topping
3 cloves garlic, peeled
1/4 c. almonds
kosher salt
Freshly ground black pepper
1/2 c. black Cerignola olives, chopped
3 c. baby arugula

DIRECTIONS

In a large pot of salted boiling water, cook ravioli according to package directions. Drain and transfer to large serving bowl.
Make red pepper pesto: In a food processor, blend two cups roasted red peppers, olive oil, Parmesan, garlic, and almonds. Season with salt and pepper.
To bowl, add black olives, baby arugula, more roasted red peppers, and dressing and toss until well combined. Adjust seasoning if necessary.
Garnish with Parmesan.

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