Cobb Pasta Salad
This Cobb Pasta Salad is hearty, creamy, and flavorful, so if you love a classic Cobb salad and want something a little more filling, this salad recipe is the best one. It works for almost anything: quick lunches, potlucks, summer barbecues, or even an easy no-fuss dinner.
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This salad has all the best parts of a Cobb salad — crispy bacon, creamy avocado, juicy tomatoes, blue cheese, and hard-boiled eggs — but with pasta to make it even more satisfying. It’s also a great make-ahead dish. You can prep it earlier in the day, put it in the fridge, and pull it out when you’re ready to serve.
Try serving it with my Watermelon Feta Skewers or this Avocado Salad for a fresh and colorful side that pairs perfectly with the creamy pasta.
How to Make Cobb Pasta Salad
Ingredients you’ll need for this recipe
Step by Step Guide
1. Place eggs in a pot of water, boil for 10 minutes, then let them sit covered for another 10 minutes. Rinse with cold water, peel, and chop.
2. In a large pot, cook the pasta until al dente. Drain, rinse under cool water, and place in a large bowl. Toss with ranch dressing to coat.
3. Cut the tomatoes, onion, eggs, and avocado.
4. Add the bacon, blue cheese, and chopped veggies to the pasta. Toss gently to combine.
5. Refrigerate for at least 1 hour to let the flavors blend.
Serve and Enjoy!
Important Recipe Notes
- Cook pasta al dente. This helps the pasta hold its shape and not get mushy after mixing with the dressing.
- Chill before serving – Letting the salad sit in the fridge for at least an hour helps the flavors blend.
- Add avocado last – To keep it from browning, dice and add the avocado right before serving.
- Adjust dressing to taste – Start with ¾ cup ranch and add more if you like a creamier salad.
- You can prepare all the ingredients the day before and mix just before serving to keep them fresh.
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 eggs in a pot of water, boil for 10 minutes, then let them sit covered for another 10 minutes. Rinse with cold water, peel, and chop.
- In a large pot, cook the pasta until al dente. Drain, rinse under cool water, and place in a large bowl. Toss with ranch dressing to coat.
- Cut the tomatoes, onion, eggs, and avocado.
- Add the bacon, blue cheese, and chopped veggies to the pasta. Toss gently to combine.
- Refrigerate for at least 1 hour to let the flavors blend.
