Easy summer Italian cobb pasta salad
Ingredients
For the Salad:
- 8 oz short-cut pasta such as rotini, penne, or farfalle
- 1 ½ cups cooked grilled chicken chopped (leftovers work great)
- 4 slices cooked bacon crumbled
- 2 hard-boiled eggs peeled and chopped
- 1 cup cherry tomatoes halved
- 1 cup fresh mozzarella pearls or diced mozzarella
- ¼ cup red onion thinly sliced (optional)
- ¼ cup fresh basil chopped
- Salt and black pepper to taste
For the Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 Tbsp. plain Greek yogurt
- 1 garlic clove minced
- ½ teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and rinse under cold water to cool. Set aside.
- Make the Dressing In a small bowl, whisk together olive oil, vinegar (or lemon juice), Dijon, yogurt, garlic, oregano, salt, and pepper until well blended. Adjust seasoning to taste.
- In a large bowl, combine the cooled pasta, chicken, bacon, hard-boiled eggs, cherry tomatoes, mozzarella, and red onion if using.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Stir in the chopped basil. Taste and adjust seasoning with salt and pepper as needed. Serve immediately or refrigerate for 30 minutes to let the flavors develop.