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Cobb Pasta Salad

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This loaded cobb pasta salad is the ultimate make-ahead side dish for your next backyard get-together. Crispy bacon, creamy avocado, garden-fresh tomatoes, hard-boiled eggs, sharp cheddar, and a tangy homemade ranch dressing make it one of our family’s favorites in the summertime.

  • Author: Kylie
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Category: Side Dish
  • Method: Cooking
  • Cuisine: American

Ingredients

Units Scale

Dressing

Pasta Salad

  • 16 ounces ditalini pasta, cooked al dente
  • 12 ounces bacon, cooked and crumbled
  • 6 hard-boiled eggs, diced (slice some for garnish if desired)
  • 6 ounces cubed sharp cheddar cheese
  • 2 ounces crumbled gorgonzola cheese
  • 2 cups shredded rotisserie chicken
  • 1 cup halved grape tomatoes
  • 1 cup diced avocado
  • 1/3 cup diced red onion
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoons thinly sliced green onion

Instructions

  1. MAKE DRESSING. Whisk together 1 cup half and half, sour cream, mayonnaise, ranch seasoning, dried dill, and a few large pinches of salt and pepper in a small bowl until smooth and creamy. Season to taste with salt and pepper. See notes if you’re making the dressing ahead of time!
  2. MAKE PASTA SALAD. Add cooked pasta, cooked bacon, hard-boiled eggs (reserve some egg slices for garnish), sharp cheddar cheese, gorgonzola cheese, rotisserie chicken, tomatoes, avocado, red onion, parsley, and green onions to a large bowl. Pour half the dressing over the pasta salad and toss to coat evenly. 
  3. LET IT CHILL. Refrigerate for at least 1 hour and up to overnight.
  4. FINISH + SERVE. Toss salad with more dressing as needed and serve! Enjoy!
  5. SHARE THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!

Notes

  • This recipe makes a big batch – like bring it to a 4th of July neighborhood potluck big – so if you want to halve it, just click the “1/2x” button on the recipe card below!

  • Dice the avocado right before serving, or toss it in a little lemon or lime juice first. It will start to brown almost as soon as you cut it.

  • Don’t pour all the dressing in at once. Add just half initially and then add more as needed for serving. This ensures that you don’t end up with a dry, flavorless pasta salad or one that’s swimming in dressing.

  • You can use any small pasta for this recipe. I am obsessed with ditalini because it’s perfectly scoopable, so you can get a little of everything plus the pasta in each spoonful!

Find it online: https://midwestfoodieblog.com/cobb-pasta-salad/