Creamy Cobb Pasta Salad

I’ve been making this Cobb Pasta Salad on repeat all summer, and I’m convinced it’s the perfect potluck dish that actually gets eaten. It’s got all the classic Cobb salad ingredients—crispy bacon, creamy avocado, and tangy blue cheese—tossed with pasta to make it heartier and easier to serve at gatherings. Trust me, this one disappears fast!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 130-150 g
• Fat: 180-200 g
• Carbohydrates: 270-300 g

Ingredients

For the salad:

• 16 oz penne pasta
• 1.75 cups cherry tomatoes, halved
• 9 slices bacon, cooked and crumbled
• 2 cups cooked chicken, diced into 1/2-inch cubes
• 4 hard-boiled eggs, chopped
• 1 large avocado, diced
• 5 green onions, thinly sliced
• 1/2 cup blue cheese crumbles
• 2 tablespoons fresh chives, chopped

For the dressing:

• 1 1/4 cups ranch dressing
• 1 teaspoon fresh lemon juice

Step 1: Prepare the Protein Components

• 9 slices bacon
• 2 cups cooked chicken
• 4 hard-boiled eggs

Start by cooking the bacon in a skillet over medium heat until crispy, about 8-10 minutes, then crumble it onto a paper towel.

While the bacon cooks, dice the cooked chicken into 1/2-inch cubes and chop the hard-boiled eggs.

Set all three proteins aside on separate plates—having them prepped and ready will make assembly much faster and keep the salad from getting soggy as ingredients sit.

Step 2: Cook the Pasta and Prepare Remaining Fresh Ingredients

• 16 oz penne pasta
• 1.75 cups cherry tomatoes
• 1 large avocado
• 5 green onions
• 2 tablespoons fresh chives

Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente, then drain and rinse thoroughly with cold water until completely cooled.

While the pasta cooks, prepare your fresh vegetables: halve the cherry tomatoes, dice the avocado (do this just before assembly to prevent browning), thinly slice the green onions, and chop the fresh chives.

Set each ingredient in its own small bowl for easy assembly.

Step 3: Assemble the Salad

• cooled pasta from Step 2
• crumbled bacon from Step 1
• diced chicken from Step 1
• chopped eggs from Step 1
• halved cherry tomatoes from Step 2
• diced avocado from Step 2
• sliced green onions from Step 2
• 1/2 cup blue cheese crumbles
• 1 1/4 cups ranch dressing
• 1 teaspoon fresh lemon juice

In a large serving bowl, combine the cooled pasta from Step 2 with the bacon, chicken, and eggs from Step 1.

Add the halved tomatoes, avocado, green onions, and blue cheese crumbles.

I like to add the lemon juice to the ranch dressing first and whisk it together—this brightens the flavor and helps prevent the avocado from oxidizing.

Pour the dressing over the salad and toss gently but thoroughly until everything is evenly coated.

Step 4: Finish and Serve

• chopped chives from Step 2

Garnish the salad with the chopped fresh chives from Step 2.

Serve immediately while the pasta is still chilled and the avocado is fresh.

If you need to make this ahead, I recommend keeping the dressing separate and adding it just before serving—this keeps the pasta from getting mushy and prevents the avocado from browning.

Creamy Cobb Pasta Salad

Delicious Creamy Cobb Pasta Salad recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Calories: 3350

Ingredients Method

Ingredients

  

For the salad:

• 16 oz penne pasta
• 1.75 cups cherry tomatoes, halved
• 9 slices bacon, cooked and crumbled
• 2 cups cooked chicken, diced into 1/2-inch cubes
• 4 hard-boiled eggs, chopped
• 1 large avocado, diced
• 5 green onions, thinly sliced
• 1/2 cup blue cheese crumbles
• 2 tablespoons fresh chives, chopped

For the dressing:

• 1 1/4 cups ranch dressing
• 1 teaspoon fresh lemon juice

Method

 

1. Start by cooking the bacon in a skillet over medium heat until crispy, about 8-10 minutes, then crumble it onto a paper towel. While the bacon cooks, dice the cooked chicken into 1/2-inch cubes and chop the hard-boiled eggs. Set all three proteins aside on separate plates—having them prepped and ready will make assembly much faster and keep the salad from getting soggy as ingredients sit.
2. Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente, then drain and rinse thoroughly with cold water until completely cooled. While the pasta cooks, prepare your fresh vegetables: halve the cherry tomatoes, dice the avocado (do this just before assembly to prevent browning), thinly slice the green onions, and chop the fresh chives. Set each ingredient in its own small bowl for easy assembly.
3. In a large serving bowl, combine the cooled pasta from Step 2 with the bacon, chicken, and eggs from Step 1. Add the halved tomatoes, avocado, green onions, and blue cheese crumbles. I like to add the lemon juice to the ranch dressing first and whisk it together—this brightens the flavor and helps prevent the avocado from oxidizing. Pour the dressing over the salad and toss gently but thoroughly until everything is evenly coated.
4. Garnish the salad with the chopped fresh chives from Step 2. Serve immediately while the pasta is still chilled and the avocado is fresh. If you need to make this ahead, I recommend keeping the dressing separate and adding it just before serving—this keeps the pasta from getting mushy and prevents the avocado from browning.