Cobb Pasta Salad
Enjoy this cool and creamy salad on a hot summer day. The dressing really makes this dish, try it on your favorite salad, in a sandwich or over chicken.
|1||c||shredded Parmesan cheese|
|1⁄2||c||Stonyfield Farm Lowfat Plain Yogurt|
|1⁄2||ripe avocado (peeled)|
|1||tsp||apple cider vinegar|
|1||tsp||extra virgin olive oil|
|2||boiled eggs cut into wedges|
|6||slice||bacon cooked drained and crumbled|
|1||c||fresh or frozen corn|
|3||c||cooked penne pasta|
|1⁄2||lb||smoked turkey deli slices (rolled)|
On a platter, arrange baby greens.
Toss 3 cups penne with 1/2 the yogurt dressing.
Place pasta on top of salad greens.
Arrange smoked turkey, avocado slices, corn, boiled eggs and crumbled bacon.
Top with remaining dressing.
In a bowl combine parmesan cheese, yogurt, avocado, lime juice, apple cider vinegar, olive oil and garlic.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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