Spring Cobb Pasta Salad

1. Cook pasta as directed on package. When it’s done, drain it and set aside. Boil eggs in a pot of water for 10 minutes or according to your favorite method for hard boiling eggs. When done, drain the eggs and cover with cool water. Set aside to cool.

2. Peel and dice the cucumber and the avocado. Dice the tomatoes. Microwave corn on high for 4 minutes. Let it cool. Once cool enough to handle, use a sharp knife to slice down the sides of the corn to remove kernels.

3. Cook bacon in a skillet over medium heat until crispy; then remove it from the skillet and allow it to cool a bit. Once it’s cool enough to handle, crumble it. Finely chop the basil leaves. Peel off the shell of the hard boiled eggs and dice the eggs.

4. In a large bowl toss diced cucumber, tomato, avocado, corn, bacon, basil, egg and blue cheese with the cooked pasta.

5. To make the dressing, put the white wine vinegar, water and seasoning in a container with a sealable lid. Shake till well combined. Then add the olive oil. Reseal container and shake vigorously again. Pour over pasta salad and toss again.