Cobb Pasta Salad

There’s something about a big bowl of Cobb Pasta Salad that just stops conversation for a second.

Picture jewel-toned cherry tomatoes, emerald lettuce, ribbons of smoky bacon, tender pasta shells, and creamy avocado all tumbled together, glistening under a tangy, herby dressing.

It’s a revitalizingly hearty meal—part classic Cobb salad, part satisfying pasta dish—that comes together fast enough for a busy weeknight but still feels special enough for company.

It’s perfect for meal-preppers, families, and anyone who loves having a colorful, protein-packed lunch ready to grab from the fridge. I first leaned on this salad before a hectic potluck, when I’d an hour, a nearly empty pantry, and zero energy.

This dish turned those odds and ends into the bowl everyone went back to for seconds.

It shines at weekend barbecues, easy entertaining, or quick make-ahead lunches. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold flavor with smoky bacon, tangy blue cheese, and chives
• Packs protein from chicken, eggs, bacon, and cheese for satisfying meals
• Doubles as meal prep; holds up well for next-day lunches
• Offers easy customization with different cheeses, dressings, or extra veggies
• Comes together quickly using rotisserie chicken and simple, everyday ingredients

Ingredients

• 12 ounces short-cut pasta (rotini, penne, or bowties) — cook to just-al-dente for best texture
• 1 tablespoon kosher salt — for seasoning the pasta water generously
• 6 slices thick-cut bacon, cooked and crumbled — aim for crisp but not burnt
• 2 large eggs, hard-boiled, peeled and chopped — yolks just set, not chalky
• 1 cup cooked chicken breast, diced — leftover rotisserie works perfectly
• 1 cup cherry tomatoes, halved — choose firm, sweet tomatoes
• 1 cup cucumber, diced — English or Persian cucumbers are less watery
• 1 small avocado, diced — add close to serving to prevent browning
• 1/2 cup red onion, finely diced — rinse briefly if you prefer milder bite
• 1/2 cup blue cheese, crumbled — use a creamy, tangy variety
• 2 tablespoons fresh chives, finely chopped — snip just before using for freshness
• 1/3 cup extra-virgin olive oil — use good-quality for a better-tasting dressing
• 3 tablespoons red wine vinegar — gives bright, classic Cobb tang
• 1 tablespoon Dijon mustard — helps emulsify the dressing
• 1 teaspoon honey — balances acidity without making it sweet
• 1 clove garlic, minced — fresh clove over pre-minced for flavor
• 1/2 teaspoon kosher salt — to season the dressing itself
• 1/4 teaspoon freshly ground black pepper — grind just before using for best aroma

Step-by-Step Method

Cook the Pasta

Bring a large pot of water to a rolling boil. Stir in 1 tablespoon kosher salt.

Add the short-cut pasta and cook until al dente according to package directions. Stir occasionally to prevent sticking. Drain in a colander, rinse briefly under cool water to stop cooking, then let it drain completely so the salad doesn’t become watery.

Crisp the Bacon

Place thick-cut bacon strips in a cold skillet. Turn heat to medium and cook, flipping occasionally, until evenly browned and crisp.

Transfer bacon to a paper towel–lined plate to drain excess fat. Let it cool completely, then crumble into bite-size pieces. Set aside to add later so it stays pleasantly crisp in the salad.

Make the Dressing

Whisk together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, kosher salt, and black pepper in a small bowl or jar.

Emulsify until slightly thickened and uniform. Taste and adjust seasoning if needed. If using a jar, secure the lid and shake vigorously. Keep the dressing at room temperature until ready to toss with the pasta.

Prep the Mix-Ins

Dice cooked chicken breast into small, bite-size cubes. Halve the cherry tomatoes and dice the cucumber.

Finely dice the red onion and chop the hard-boiled eggs. Crumble the blue cheese and finely chop the chives. Dice the avocado last to keep it fresh. Arrange everything in separate piles or small bowls for easy assembly.

Combine the Pasta Base

Add the cooled, well-drained pasta to a large mixing bowl. Top with diced chicken, cherry tomatoes, cucumber, red onion, and crumbled bacon.

Pour the prepared dressing evenly over the mixture. Toss gently with a wooden spoon or spatula until everything is coated and the ingredients are evenly distributed throughout the bowl.

Fold in Cobb Toppings

Gently fold in the chopped hard-boiled eggs, crumbled blue cheese, avocado, and chives. Use light, lifting motions to keep the avocado chunks intact and prevent the eggs from breaking down too much.

Make certain the toppings are dispersed throughout the pasta for a balanced bite. Avoid overmixing to maintain texture and visual appeal.

Chill and Finish the Salad

Cover the bowl tightly and refrigerate the salad for at least 30 minutes. Allow the flavors to meld and the pasta to fully chill.

Before serving, toss gently once more. Taste and adjust seasoning with more salt and pepper if needed. If the pasta has absorbed dressing, add a splash of extra dressing or olive oil to refresh.

Ingredient Swaps

• Protein swaps: Use diced turkey, ham, or chickpeas/white beans instead of chicken; swap bacon for turkey bacon or omit for vegetarian.
• Cheese options: Substitute feta, goat cheese, or shredded cheddar if you don’t like blue cheese or can’t find it.
• Dressing alternatives: Bottled ranch, balsamic vinaigrette, or a lemon-herb vinaigrette work well if you don’t have red wine vinegar or Dijon.
• Pasta & add-ins: Any short pasta (shells, macaroni, fusilli) is fine; use bell peppers or celery if cucumber or tomatoes aren’t available.
• Dietary tweaks: Use gluten-free pasta for GF, a vegan feta-style cheese and plant-based bacon for vegan, and skip bacon/choose lower-sodium cheese for a lighter option.

You Must Know

– Swap • When serving someone who dislikes blue cheese: Replace it 1:1 (½ cup) with feta or shredded sharp cheddar; you still get creamy, salty richness, but with a milder aroma and more familiar flavor.

Serving Tips

• Serve in a large shallow platter so toppings stay visible and colorful.
• Garnish with extra bacon, blue cheese, and chives for a “loaded” Cobb look.
• Pair with grilled chicken, steak, or burgers for a hearty summer meal.
• Offer additional dressing on the side so guests can refresh their portions.
• Serve with crusty bread or garlic toast to soak up extra dressing.

Storage & Make-Ahead

Cobb pasta salad keeps well in the fridge for 3–4 days in an airtight container.

For best texture, add avocado and eggs the day you’ll serve.

You can cook pasta, bacon, and chicken 1–2 days ahead.

This salad doesn’t freeze well; the pasta and produce become mushy.

Reheating

Reheat small portions in the microwave at 50% power in short bursts, just until slightly warm.

Alternatively, gently warm in a covered oven-safe dish or skillet over low heat, avoiding overheating.

Cobb Salad-Inspired Gatherings

On a lazy weekend afternoon, I love setting out a big chilled bowl of Cobb Pasta Salad as the easy centerpiece of a laid-back gathering—colors of ruby tomatoes, emerald cucumber, and creamy avocado scattered through the spirals of pasta like confetti.

I slide it onto the table and let everyone lean in, breathing in the smoky bacon and tangy red wine dressing.

You can pile it high in wide, shallow bowls, the blue cheese softening at the edges, the chives giving off a fresh, oniony whisper.

I like to tuck in a basket of warm bread, a pitcher of iced tea beading with condensation, and let guests scoop generous spoonfuls, the wooden spoon knocking softly against the bowl like a dinner bell.

Final Thoughts

Give this Cobb Pasta Salad a try the next time you need a fresh, filling meal or a crowd-pleasing side dish.

Don’t hesitate to tweak the mix-ins or dressing to suit your taste and make it your own!

Frequently Asked Questions

Can I Make This Cobb Pasta Salad Gluten-Free Without Losing Texture?

Yes, you can. I’d choose a sturdy gluten-free pasta, cook it just to al dente, then chill it well so it stays springy, cradling the smoky bacon, creamy avocado, and tangy blue cheese.

How Can I Scale This Recipe up for a Large Crowd?

You can scale it by doubling or tripling every ingredient, but I’d cook bacon, pasta, and eggs in separate batches. Taste the dressing as you go—creamy, tangy, fragrant—so every chilled bite still feels abundant.

Is There a Way to Make This Recipe Dairy-Free While Keeping It Creamy?

Yes, you can. I’d swap blue cheese for crumbled dairy‑free feta, then whisk mayo with olive oil, Dijon, and vinegar; it’ll cling to the twirls of pasta like velvety light, still rich and softly tangy.

What Wine or Beverages Pair Best With Cobb Pasta Salad?

I’d pour a crisp Sauvignon Blanc or unoaked Chardonnay; their brightness cuts through bacon’s richness. For nonalcoholic comfort, I’d hand you iced lemon herbal tea or sparkling water with lime—cool, fragrant sips between creamy, savory bites.

How Do I Safely Pack This Salad for Picnics or Potlucks?

I chill the salad overnight, then nestle it in an insulated carrier with frozen ice packs. I use a tight-lidded container, keep it shaded, and serve within two hours so everything stays cool, creamy, and safe.