Cobb Salad is a bright colourful mixture of veggies, protein and cheese.  I’ve incorporated the same idea into my Cobb Pasta Salad.

INGREDIENTS
8 oz whole-wheat penne or rotini
1 ½ cups arugula
1 cup corn niblets
1 cup grape tomatoes
4 oz cooked chicken breast
½ cup sliced avocado
2 oz grated white cheddar cheese

Dressing
2 tbsp mayonnaise
3 tbsp low fat sour cream
2 tbsp Heinz sweet chili sauce or ketchup
2 tbsp water
Dash salt and pepper

INSTRUCTIONS
1. Cook pasta until just firm to the bite, approximately 8 minutes. Drain well and rinse with cold water. Place on a large oval dish. Add arugula
2. Combine ingredients for dressing and mix into pasta.
3. In a small skillet sprayed with vegetable oil, add corn and tomatoes. Sauté on a high heat until corn and tomatoes begins to brown, about three minutes.
4. Toss corn, tomatoes, chicken, avocado and cheese with pasta or place all ingredients in a neat row over top of pasta to resemble a cobb salad.
NOTES
serves 4

Calories 510
Fat 17g
Cholesterol 35mg
Sodium 600mg
Carbohydrates 69g
Fibre 9g
Sugar 11g
Protein 20g