California Beet Rotini Chopped Cobb Salad

We took a classic American salad and made it vegetarian-friendly, then added in our gluten-free beet rotini with complete protein for a protein-packed, veggie-loaded salad that's perfect for your next BBQ or backyard party!
  • 12
    Prep Time
  • 10
    Cook Time
  • x4
  • 7 oz Modern Table Beet Rotini Pasta
  • 1 TBSP Vegetable oil
  • 6 cups Romaine Lettuce, chopped
  • 8 TBSP Prepared Creamy Garlic Dressing
  • 8 TBSP BBQ Spiced Crispy Chickpeas
  • 8 TBSP Blue Cheese, crumbles
  • 4 Hard-Boiled Eggs, quartered
  • 8 TBSP Cucumber, diced
  • 4 TBSP Pickled Red Onion
Buy the Noodles
  1. Prepare Beet Rotini according to package directions. Toss in vegetable oil and chill
  2. In a medium bowl combine 1 ½ cup of chopped romaine lettuce with 2 TBSP of creamy garlic dressing. Place on serving platter.
  3. In rows, arrange 1 cup of chilled beet rotini, 2 TBSP of BBQ spiced chickpea, 2 TBSP crumbled blue cheese, 1 egg quartered, 2 TBSP cucumber and 1 TBSP pickled red onion.
  4. Repeat steps 2 and 3 to make four salads total
  5. Serve and enjoy!
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