Pasta Cobb Salad

Pasta Cobb Salad. Linda Larsen
  • 28 mins
  • Prep: 20 mins,
  • Cook: 8 mins
  • Yield: 6-8 servings
Ratings (10)

Everyone knows what a Cobb Salad is: chicken and bacon are layered with hard cooked eggs, tomatoes, and lettuce and served with a creamy dressing. My take on this classic recipe, Pasta Cobb Salad, is my new favorite. I toss together all of the ingredients for this salad, add some pasta and more veggies, and envelop everything in a creamy blue cheese dressing.

The rich blue cheese dressing is perfect with the tender chicken and pasta, creamy avocado, and crisp bacon. All the extra veggies add color, nutrition, and interest.

And this recipe must be made ahead of time, so it's perfect for entertaining on hot summer days. When you're ready to eat, just pull the salad out of the fridge and dig in.

What You'll Need

  • 1 (16-ounce) package gemelli pasta
  • 1 cup blue cheese salad dressing
  • 1/2 cup mayonnaise
  • 1/3 cup plain yogurt
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons milk
  • 4 cups cooked, cubed chicken breast
  • 6 slices bacon, cooked crisp and crumbled
  • 1 pint grape tomatoes
  • 4 hard cooked eggs, sliced
  • 2 cups cubed Havarti cheese
  • 1 yellow bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1/2 cup crumbled blue cheese
  • 8 cups butter lettuce, torn
  • 2 avocados, peeled and cubed

How to Make It

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions.
  2. Meanwhile, in a large bowl combine the salad dressing, mayonnaise, yogurt, Parmesan cheese, and milk and mix well.
  3. When the pasta is cooked, drain and add immediately to dressing; stir to coat. Add the chicken, bacon, grape tomatoes, hard cooked eggs, cheese, bell peppers, and blue cheese; stir gently.
  1. Cover the salad and chill for 2 to 3 hours in the fridge. When you're ready to serve, spoon the salad onto butter lettuce put onto each place and top each serving with some of the cubed avocado.