Catelli Bistro California Cobb Penne Salad Recipe

Catelli Bistro California Cobb Penne Salad Recipe

  • 1 (375 g) package Catelli Bistro Penne
  • 2 cups halved cherry tomatoes
  • 3/4 cup prepared ranch dressing
  • 1/2 cup cubed Cheddar cheese
  • 1/3 cup sliced red onion
  • 1 red pepper, cored and diced
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups chopped iceberg lettuce
  • 1 avocado, diced
  • 4 slices cooked bacon, crumbled
  • 2 pounds grilled chicken breasts, sliced
  • 4 hard-cooked eggs, peeled and quartered
  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.
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