Loaded Cobb Pasta Salad
A delightful twist on the classic Cobb salad, combining pasta with fresh veggies and savory ingredients for a flavor-packed meal.
Ingredients
For the pasta salad
- 8 oz rotini pasta Use whole wheat for added nutrition.
- 1 cup grilled chicken breast, diced Cooked and cooled.
- 1 cup cherry tomatoes, halved Fresh and ripe.
- 1 cup cucumbers, diced Peel if preferred.
- 1 cup sweet corn, cooked Can use fresh or canned.
- 1 whole avocado, diced Ripe and firm.
- 1 cup shredded cheddar cheese Use sharp for more flavor.
- 1/2 cup crumbled blue cheese Optional, for a stronger flavor.
- 1/4 cup red onion, diced Add more or less to taste.
- 1/2 cup ranch or vinaigrette dressing Choose based on preference.
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Boil a pot of salted water. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
- While the pasta is cooking, chop the cherry tomatoes, cucumbers, and red onion. Set them aside in a large mixing bowl.
Combining Ingredients
- In the mixing bowl, add the cooked pasta, grilled chicken, sweet corn, avocado, cheddar cheese, and blue cheese to the chopped veggies.
Dressing
- Drizzle your dressing of choice over the entire mixture, then season with salt and pepper. Toss everything together until well combined.
Serving
- Cover the salad and let it chill in the refrigerator for about 15-30 minutes. This allows the flavors to meld together beautifully. Serve chilled and enjoy!
Notes
For a lighter option, use a yogurt-based dressing instead of creamy ranch. Store leftovers in an airtight container for up to 3 days. Adjust dressing as needed if the salad becomes dry.