Cobb Pasta Salad
Cobb Pasta Salad takes everything you love about a classic Cobb and turns it into the ultimate make-ahead, crowd-friendly pasta salad. Crispy bacon, shredded rotisserie chicken, grated hard-boiled eggs, grape tomatoes, romaine, scallions, and blue cheese crumbles all come together over orecchiette pasta, dressed in a creamy avocado-yogurt dressing made from scratch in a blender. Every component can be prepped ahead and assembled right before serving, which means it's weeknight-friendly, potluck-ready, and completely fuss-free.
Servings: 8
Ingredients
Salad Ingredients
- ½ lb orecchiette pasta cooked
- 4 slices bacon
- 3 eggs hard boiled
- 1 bundle chives chopped
- 12 scallions sliced thin
- ¼ red onion diced
- 2 pints grape tomatoes quartered
- 2 cups romaine shredded
- ½ rotisserie chicken shredded
- 2 to 3 ounces blue cheese crumbled
Avocado-Yogurt Dressing
- 1 ripe avocado
- ⅓ cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1½ tbsp honey
- ¾ tsp kosher salt
- ½ small shallot
- 1 tsp dijon mustard
- 3 tbsp low-fat Greek yogurt or sour cream
- 3 tbsp milk of choice
Instructions
- Preheat oven to 450F
- Place the bacon onto an aluminum foil-lined baking sheet. Bake in the oven until the bacon is crispy, about 10 to 15 minutes
- Remove the bacon and set it aside to cool.
- Add all the salad ingredients, but the eggs and bacon to a large bowl.
- Use a grater to finely grate the eggs into the bowl containing the salad ingredients.
- Crumble the bacon and add it to the same bowl.
- Add all the dressing ingredients to a blender and blend until smooth. If the dressing is too thick, you can add a few tbsp of water or milk.
- Dress and toss the salad right before serving.
Nutrition
Calories: 441kcal | Carbohydrates: 35g | Protein: 22g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 551mg | Potassium: 635mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2391IU | Vitamin C: 25mg | Calcium: 101mg | Iron: 2mg
