Family Foods

California Cobb Penne Salad

Makes Serves 8. Photo By: Catelli By Catelli

Ingredients:

• 2 cups (500mL) halved cherry tomatoes
• 3/4 cup (175 mL) prepared ranch dressing
• 1/2 cup (125 mL) cubed Cheddar cheese
• 1/3 cup (75 mL) sliced red onion
• 1 red pepper, cored and diced
• 1 tbsp (15 mL) chopped fresh dill
• 1/4 tsp (1 mL) each salt and freshly ground pepper
• 1 1/2 cups (375 mL) chopped iceberg lettuce
• 1 avocado, diced
• 4 slices cooked bacon, crumbled
• 2 lb (1 kg) grilled chicken breasts (about 8 small), sliced
• 4 hard-cooked eggs, peeled and quartered

Directions:

1. Cook penne according to package directions. Drain and rinse under cold water; transfer to large bowl.
2. Toss cold pasta with tomatoes, ranch dressing, Cheddar cheese, onion, red pepper, dill, salt and pepper. Refrigerate for at least 1 hour or up to 4 hours.
3. Toss pasta salad with lettuce, avocado and bacon just before serving. Serve with chicken and hard-cooked eggs arranged on top.