Easter is days away and as is with every holiday, there’s always the question of what to do with all the leftovers. The candy can hang out in the freezer to enjoy later, some of the leftovers can be reheated for a quick and easy dinner, the desserts will go home with dinner guests and then there are all those hard-boiled eggs.
Toss some into this easy Pasta Cobb Salad to help use them up. Instead of lettuce greens, the base of the salad is gemelli pasta. If you can’t find gemelli at your grocery store, you can certainly use farfelle, rotini or even penne. However, the ranch dressing coats this twisted pasta well and it mixes nicely with the rest of the traditional Cobb salad ingredients.
For prepping the ingredients use a utility knife, like the Trimmer, to cut the bacon, eggs and tomatoes.
To dice the avocado, use a santoku or chef knife, and use a size that best matches the size of the fruit. Here’s how to cut one using a 5″ Petite Santoku.
Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and put in a large serving bowl.
Cook bacon until crispy. Drain and chop. Set aside.
Add about 1/2 cup of ranch dressing to the pasta and toss until evenly coated. Add bacon, eggs, tomatoes, avocado and blue cheese. Season with salt and pepper. Add more ranch dressing and toss again until everything is nicely coated.
Barbara Singer is our resident home cook and has been part of the Cutco family since March 1990. Barb has always had an appreciation and love for cooking which she attributes to her Italian mother who was an excellent cook. Barb has her mother’s recipe box which she refers to often. She enjoys trying new recipes and adding touches to make them her own and particularly enjoys baking, considering cheesecake to be one of her specialties. She uses her husband, children and co-workers as taste-testers for the new recipes she tries. Barb says she can count on them to be honest and let her know if it’s a winner or a loser.