Cobb Pasta Salad

This is hands down Roger and Caraleigh's favorite thing to eat...except cookies probably! Anyway, I got the recipe a million years ago from my friend Mallory...her mom made it for us one weekend when we went to visit. I have changed the dressing over the years, but the basic ingredients are the same. The totally crazy things is I ran into Mallory last summer when we were picking our kids up at camp...Caraleigh and her daughter, of course, turned out to be the best of buddies!!!

1 pound of cooked pasta (any shape, and I use whole wheat these days!)

2 cups of cooked, diced chicken (rotisserie is good here!)

1 pound of cooked, crumbled bacon

3 cups of fresh baby spinach

4 ounces of bleu cheese

a couple of handfuls of cherry or grape tomatoes

Toss all the ingredients in a big bowl and toss with the following dressing.

3 tablespoons of dijon mustard

1/3 cup of red wine vinegar

1/2 cup-3/4 cup of olive oil...I like mine a little more tangy, so I use less oil

salt and pepper

2 tablespoons of brown sugar

4 cloves of minced garlic