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Cobb Pasta Salad with Chicken, Bacon, Eggs, and Avocado Recipe

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4.3 from 63 reviews

  • Author: Amelia
  • Total Time: 30 minutes
  • Yield: 6 servings

Description

This Cobb Pasta Salad is a delicious twist on the traditional Cobb salad, combining hearty rotini pasta with classic ingredients like chicken, crispy bacon, hard-boiled eggs, creamy avocado, juicy cherry tomatoes, shredded romaine, and tangy blue cheese, all tossed in a smooth ranch-mayo dressing. Perfect for a refreshing yet filling meal, it’s easy to prepare and ideal for summertime lunches or potlucks.

Ingredients

Pasta

  • 12 oz rotini pasta

Protein & Toppings

  • 2 cups cooked chicken, diced
  • 6 slices bacon, cooked and crumbled
  • 2 hard-boiled eggs, chopped
  • ½ cup blue cheese crumbles

Vegetables & Greens

  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded romaine lettuce

Dressing

  • ½ cup ranch dressing
  • 2 tbsp mayonnaise
  • Salt and pepper to taste

Instructions

  1. Cook Pasta: Boil the rotini pasta in salted water according to package instructions, usually about 8-10 minutes, until al dente. Drain the pasta and rinse under cold water to cool completely. Set aside to drain well.
  2. Prepare Salad Ingredients: In a large bowl, combine the diced cooked chicken, crumbled bacon, chopped hard-boiled eggs, diced avocado, halved cherry tomatoes, shredded romaine lettuce, and blue cheese crumbles carefully mixing to integrate all ingredients evenly.
  3. Add Pasta: Gently fold the cooled pasta into the bowl with the other salad components, ensuring even distribution without mashing the avocado.
  4. Make Dressing: In a small bowl, whisk together the ranch dressing and mayonnaise until smooth. Season with salt and pepper to taste.
  5. Toss Salad: Pour the dressing over the salad and gently toss everything together until all ingredients are well coated.
  6. Chill: Refrigerate the Cobb Pasta Salad for at least 30 minutes before serving to allow flavors to meld and the salad to chill thoroughly.

Notes

  • Add the avocado just before serving to prevent browning and maintain freshness.
  • You can substitute Greek yogurt for mayonnaise for a lighter, tangier dressing.
  • This salad is best served cold and makes for a refreshing summer dish or picnic addition.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Find it online: https://justsosweet.com/cobb-pasta-salad-with-chicken-bacon-eggs-and-avocado-recipe/