Cobb Pasta Salad
Whether you’re looking for a satisfying lunch for your weekly meal prep or a dish to bring to your weekend al fresco festivities, this salad is packed with crunchy veggies and bacon-y goodness for a balanced bite.
INGREDIENTS
MAKES FOUR SERVINGS
For the dressing:
- 2 cloves garlic, chopped
- 1/4 cup red wine vinegar
- 1 tablespoon Dion mustard
- 1 tablespoon dried oregano
- Kosher salt & black pepper
- 1/3 cup olive oil
- 1/4 cup chopped fresh parsley
For the pasta salad:
- 1-pound Sfoglini Pasta, cooked, drained, and cooled
- 5 slices bacon, cooked and crumbled
- 1 pint cherry tomatoes, halved
- 1 cup diced cucumber
- 1 small red onion, thinly sliced
- 3 ounces crumbled blue cheese
- 3-4 hard boiled eggs, cooled, peeled and halved
DIRECTIONS
To make the dressing, in a small bowl, whisk together the garlic, vinegar, mustard, oregano and salt and pepper until well-combined. Slowly drizzle in the olive oil as you continue to whisk to emulsify the dressing. Stir in the chopped parsley. Set aside.
In a large bowl, combine all of the pasta salad ingredients, except the hard boiled eggs. (If you'd like, save some of each of the toppings to place on top of the finished salad in rows, like a traditional Cobb salad.) Drizzle the dressing over top and mix well. Place the saved toppings and hard boiled eggs on top and serve,
We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini
Pasta Swaps: We used Zucca for this recipe, but it will work well with any of our short pastas. Try it with Radiators, Vesuvio, or Einkorn Macaroni.
