Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I was a little starstruck when I laid eyes on this cold salad. It combines two of my absolute favorites – Cobb Salad and Pasta Salad. I started imagining the textures and flavors even before I made it. That’s how excited I was! I love the hard boiled eggs, bacon, ham, avocado, carrots and other variations that you find with this classic and beloved salad. It kind of has a little bit of everything.
I also knew that my husband would eat it with no complaints. He too loves Cobb Salad, but he’s a little skeptical about cold pasta. After digging in, he did admit that “some” cold pasta is okay. How stubborn! I am breaking him in slowly, he just doesn’t know what he’s missing! Much like many other things I’ve gotten him to try or learn to love I know that cold salads will be a mainstay hopefully before he’s 80, so he can enjoy them with me.
Recipe and photo courtesy of Delish.
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Quick Tip: Cook your bacon in the microwave while you work the eggs and pasta on the stove top. It saves time!