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California Cobb Pasta Salad
This California Cobb Pasta Salad combines so many of my favorites: avocado, bacon, blue cheese, and pasta! And it's a flavorful salad that's perfect for summer entertaining.
Course
Side Dish
Cuisine
American
Prep Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
16
Calories
344
kcal
Ingredients
1
pound
Campanella pasta
cooked and cooled
12
ounces
bacon
cooked and chopped
1
cup
cherry tomatoes
halved
3
cups
chopped romaine
1 1/2
cups
crumbled blue cheese
2
avocados
peeled, pitted, and chopped
1
tablespoon
lemon juice
freshly squeezed
1/2
cup
extra virgin olive oil
3-4
tablespoons
white balsamic vinegar
Salt and pepper to taste
Instructions
In a large bowl, add the cooked pasta, bacon, tomatoes, chopped romaine, and crumbled blue cheese.
In a small bowl, toss the chopped avocado with the lemon juice*.
Add the avocado to the pasta mixture. Drizzle with olive oil and white balsamic vinegar. Toss lightly to combine. Add salt and pepper to taste.
Notes
Because avocado will eventually start to brown, I recommend chopping the avocado and adding it to the pasta salad just before serving.
Nutrition
Calories:
344
kcal
|
Carbohydrates:
25
g
|
Protein:
10
g
|
Fat:
23
g
|
Saturated Fat:
7
g
|
Cholesterol:
24
mg
|
Sodium:
323
mg
|
Potassium:
305
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
954
IU
|
Vitamin C:
5
mg
|
Calcium:
82
mg
|
Iron:
1
mg