Cobb Pasta Salad

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,

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Pasta Swaps: We used Zucca for this recipe, but it will work well with any of our short pastas. Try it with Radiators, Quattrotini, or Cascatelli.

Chef's Note: For even more protein, add grilled chicken or steak.