Cobb Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Medium bowl
- 1 small bowl or jar with lid
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon or spatula
- 1 Whisk
Ingredients
- 12 ounce pasta such as rotini, penne, or bowties; short cut
- 1 tablespoon kosher salt for pasta water
- 6 slices bacon thick-cut; cooked and crumbled
- 2 large eggs hard-boiled; peeled and chopped
- 1 cup cooked chicken breast diced
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 small avocado diced
- 1/2 cup red onion finely diced
- 1/2 cup blue cheese crumbled
- 2 tablespoon fresh chives finely chopped
- 1/3 cup olive oil extra-virgin
- 3 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic minced
- 1/2 teaspoon kosher salt for dressing
- 1/4 teaspoon black pepper freshly ground
Instructions
- Bring a large pot of water to a boil, season generously with 1 tablespoon kosher salt, and cook the pasta according to package directions until al dente.
- Drain the pasta in a colander, rinse briefly under cool water to stop the cooking, and let it drain completely.
- While the pasta cooks, cook the bacon in a skillet until crisp, then drain on paper towels and crumble when cool.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, 1/2 teaspoon kosher salt, and black pepper until emulsified.
- In a large mixing bowl, combine the cooled pasta, diced chicken, cherry tomatoes, cucumber, red onion, and crumbled bacon.
- Pour the dressing over the pasta mixture and toss gently with a wooden spoon until everything is evenly coated.
- Fold in the chopped hard-boiled eggs, crumbled blue cheese, avocado, and chives, stirring gently to keep the avocado pieces intact.
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill.
- Before serving, taste and adjust seasoning with additional salt and pepper if needed, and toss gently once more.
Notes
For best results, cook the pasta just to al dente so it holds its shape, and cool it completely before mixing to avoid melting the cheese and wilting the vegetables; add the avocado close to serving time to prevent browning, and if preparing ahead, you can reserve a little dressing to refresh the salad just before serving in case the pasta absorbs some of the moisture. Using leftover rotisserie chicken is a convenient shortcut, and you can easily substitute feta for blue cheese or ranch-style dressing for a milder flavor while still keeping the classic Cobb feel.
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