Cobb Pasta Salad
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Cobb pasta salad is a fun and hearty twist on the classic Cobb salad. It’s full of fresh veggies, bacon, eggs, and blue cheese. All tossed together with a creamy ranch dressing and bowtie pasta.
It makes the perfect lunch, potluck dish, or summer dinner when you don’t want to turn on the oven. Every bite has that mix of creamy, tangy, and savory flavors that make Cobb salad so good, just with pasta added to make it extra filling for an easy dinner.
Ingredients
- 16 oz box bowtie pasta, cooked al dente
- ¾ cup ranch dressing
- 1 pint grape tomatoes, halved
- ½ cup finely diced red onion
- ¼ cup cooked bacon, crumbled
- ⅓ cup blue cheese crumbles
- 3 hard-boiled eggs, chopped
- 1 avocado, diced
How To Make Cobb Pasta Salad
Place your eggs into a medium-sized pot and fill it with enough water to cover the eggs. Bring the water to a boil and cook the eggs for 10 minutes over high heat.
Drain the hot water and fill the pot with cold water. Let the eggs sit and cool for 6 minutes, then peel.
Fill a large pot halfway with water, and bring to a boil. Add pasta and cook until al dente, about 10 minutes.
Pour into a colander in the sink and rinse under cool water. Drain and place in a large bowl. Toss with ranch dressing.
Cut the tomatoes, onion, eggs, and avocado into small pieces.
Add the bacon, blue cheese, and diced vegetables to the pasta and toss to coat.
Refrigerate for 1 hour to let the flavors blend together, or until ready to serve.
Storage
Keep leftovers in an airtight container in the fridge for up to 3 days. The avocado may darken a little, so if you are making it ahead, add it right before serving to keep it fresh and bright.
Serve With:
- Easy Garlic Bread
- Baked Potato Wedges
- Dinner Rolls
- Fruit Platter
- Veggie Tray
- Roasted chicken
- Burgers
FAQ’s
Cobb Pasta Salad
Ingredients
- 16 oz box bowtie pasta cooked al dente
- ¾ cup ranch dressing
- 1 pint grape tomatoes halved
- ½ cup finely diced red onion
- ¼ cup cooked bacon crumbled
- ⅓ cup blue cheese crumbles
- 3 hard-boiled eggs chopped
- 1 avocado diced
Instructions
- Place your eggs into a medium-sized pot and fill it with enough water to cover the eggs. Bring the water to a boil and cook the eggs for 10 minutes over high heat.
- Drain the hot water and fill the pot with cold water. Let the eggs sit and cool for 6 minutes, then peel.
- Fill a large pot halfway with water, and bring to a boil. Add pasta and cook until al dente, about 10 minutes.
- Pour into a colander in the sink and rinse under cool water. Drain and place in a large bowl. Toss with ranch dressing.
- Cut the tomatoes, onion, eggs, and avocado into small pieces.
- Add the bacon, blue cheese, and diced vegetables to the pasta and toss to coat.
- Refrigerate for 1 hour, or until ready to serve.
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
