Cobb Salad Pasta Toss Food

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COBB PASTA SALAD



Cobb Pasta Salad image

We took the beloved Cobb salad up a notch by turning it into a delicious pasta salad! All the classic ingredients are here: chicken, bacon, blue cheese, hard-cooked eggs and more-all tossed together with a zingy dressing that keeps the flavors balanced. It makes for such a lovely dish that no one will ever guess it took only 25 minutes to toss together-but we won't tell if you don't! With 16 servings, this salad is perfect to bring to your next party or potluck. Or, make it ahead of a busy week and let the family help themselves to dinner.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 16

Number Of Ingredients 10

2 boxes Betty Crocker™ Suddenly Salad™ BLT pasta salad
1 cup mayonnaise
3 tablespoons lemon juice
4 cups chopped romaine lettuce (8 oz)
8 slices cooked bacon, chopped
2 cups shredded cooked chicken
1 1/2 cups cherry tomatoes, halved
1/2 cup crumbled blue cheese
2 medium avocados, pitted, peeled and coarsely chopped
4 hard-cooked eggs, peeled, coarsely chopped

Steps:

  • In 4-quart saucepan, cook pasta as directed on box; drain. Rinse with cold water; drain well.
  • In large bowl, stir together seasoning mix pouches, mayonnaise and lemon juice. Stir in cooked pasta.
  • Spread lettuce on large serving platter. Top with pasta mixture. Arrange remaining salad ingredients in rows over pasta.

Nutrition Facts : Calories 310, Carbohydrate 22 g, Cholesterol 75 mg, Fat 3, Fiber 3 g, Protein 12 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 3 g, TransFat 0 g

COBB PASTA TOSS



Cobb Pasta Toss image

Make and share this Cobb Pasta Toss recipe from Food.com.

Provided by CookingONTheSide

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

3 pints grape tomatoes or 3 pints cherry tomatoes
3 tablespoons extra virgin olive oil, divided
salt
fresh ground black pepper
6 slices bacon
1 lb whole wheat penne
1 lb boneless skinless chicken breast, cut into bite-sized pieces
2 avocados, pitted and diced
1 lemon
2 garlic cloves, finely chopped
hot sauce, a few dashes
4 -5 scallions, thinly sliced on a bias
1 cup blue cheese, crumbles
1/4 cup fresh basil, chopped
1/4 cup flat leaf parsley, chopped

Steps:

  • Preheat an oven to 400ºF.
  • Place a large pot of salted water over high heat to boil.
  • Scatter the tomatoes onto a baking sheet and drizzle with about 2 tablespoons olive oil and some salt and pepper.
  • Toss lightly to coat and roast them in the hot oven until they burst open and are tender, 12-15 minutes.
  • Place the bacon on a broiler pan and transfer to the oven as well.
  • Cook until crispy, about 15 minutes.
  • While the tomatoes and bacon are in the oven, drop the pasta in the boiling water and cook to al dente according to package directions.
  • When the pasta is ready, reserve a large mug of the starchy cooking water and then drain the pasta and return it to the pot it was cooked inches
  • While the pasta is cooking, season chicken pieces with salt and ground black pepper.
  • Heat a large skillet with one turn of the pan of olive oil, add the chicken and sauté until golden brown and cooked through, about 6 minutes.
  • While the chicken is cooking, scoop the avocado flesh into a small bowl and squeeze the juice of the lemon over it, tossing to coat.
  • When the chicken is finished cooking, add garlic to the pan, cook for 1 minute, then sprinkle in a few dashes of hot sauce and toss to coat.
  • In a large serving bowl, mash cooked tomatoes together with scallions, add the pasta water and pasta.
  • Top with chicken, crumble the cooked bacon over it, and toss with the avocado, blue cheese, basil and parsley.

Nutrition Facts : Calories 1107.8, Fat 53.8, SaturatedFat 15.7, Cholesterol 114.3, Sodium 869.8, Carbohydrate 110.2, Fiber 20.6, Sugar 1.2, Protein 58.8

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