Creamy Turkey Cobb Pasta Salad


1 avocado
1 c. milk
1 oz. packet ranch seasoning
juice of 1½ limes
½ to 1 jalapeno, seeded (depending on spice preference)

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1½ lb. Jennie-O deli turkey meat, diced
½ lb bacon, chopped
3 c. cherry tomatoes, halved
4 oz. bleu cheese crumbles
4 hard boiled eggs, chopped
2 bunches green onions, diced
2 c. fresh sweet corn
½ box cavatappi pasta, cooked al dente
1 Tbsp. olive oil
1 c. light mayonnaise

  1. Add all of the dressing ingredients to a blender and blend until smooth. Set aside.
  2. Prepare the pasta according to package directions.
  3. Meanwhile, in a large skillet over medium-high heat, add the chopped bacon. Cook until browned and crispy. Removed from the skillet and place on a paper towel to drain. Add the sweet corn to the bacon fat in the skillet and cook for 3 minutes. Remove from pan and set aside.
  4. In an extra large bowl, add the cooked pasta and toss with olive oil. Add the dressing and mayonnaise and stir until well coated.
  5. Add the remaining ingredients to the bowl and toss until well combined. Refrigerate and serve chilled.