Description

Add a little chicken to your Cobb pasta salad and make it even better. It's packed with wonderful ingredients like hard boiled eggs, avocado, blue cheese and pasta in a tasty, creamy dressing. It's great anytime of the year but especially for spring of su

Ingredients

• 8 oz. small pasta, like macaroni or rotini
• ½ c. mayonnaise
• ½ c. sour cream
• ½ c. blue cheese salad dressing
• 2 t. Dijon mustard
• freshly ground black pepper, to taste
• 1 c. shredded or chopped cooked chicken breast
• 6 slices bacon, crisply cooked and crumbled, divided (1 T. reserved for the topping)
• 1 c. diced tomatoes
• 1 bunch green onions, thinly sliced
• 3 hard boiled eggs, chopped
• 4 oz. blue cheese crumbles, divided or to taste (reserve 1 oz. for topping)
• 1 c. chopped romaine lettuce
• 1-2 avocados, sliced

Steps

1. Cook pasta in a large pot of well salted water, following package directions; drain; rinse; set aside to cool.
2. In a large bowl, combine mayonnaise, sour cream, blue cheese dressing and Dijon mustard; season with freshly ground black pepper, to taste. Stir in cooled pasta to coat completely.
3. Gently stir in the chicken, bacon (1 T. reserved for topping), tomatoes, green onions, hard boiled eggs and about 3 oz. blue cheese into the pasta. Top with reserved bacon and blue cheese crumbles. Chill in the refrigerator until ready to serve.