Cobb Pasta Salad with Chicken

by Sabrina Snyder

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12 Comments

5 from 5 votes
8 servings
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
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Cobb Pasta Salad combines all the classic Cobb salad ingredients. The perfect side dish for summer BBQs, pot lucks, and family gatherings!

We love making the classic summer Sides like Macaroni Salad and Potato Salad, but sometimes you just want to step outside the box and make some fun flavor combinations! Enter the Chicken Cobb Pasta Salad!

Sabrina’s Cobb Pasta Salad with Chicken Recipe

Pasta salad is a fun, quick side dish that’s perfect for summer get togethers, potlucks and BBQs. It’s easy to whip up a delicious side that has a ton of flavor and not a ton of prep. Cobb salad is a classic favorite, and if you’ve never had it before you’re in for a treat.

Recipe Card

Dinner, then Dessert

Cobb Pasta Salad Recipe

Cobb Pasta Salad combines all the classic Cobb salad ingredients. The perfect side dish for summer BBQs, pot lucks, and family gatherings!
Yield 8 servings
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Salad with pasta, chicken eggs, avocado, bacon and dressing
PrintRate

Ingredients
 

  • 1 pound rotini pasta
  • 4 slices bacon , cooked and chopped
  • 2 cups chicken breast , cooked and chopped
  • 3 hard boiled eggs , diced
  • 1 pint cherry tomatoes , halved
  • 1 avocado , chopped
  • 1/3 cup crumbled Bleu cheese
  • 3/4 cup ranch dressing
  • 1 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper

Instructions

  • Cook the pasta according to the box directions, drain and cool for 10 minutes.
  • Combine the pasta, bacon, chicken, tomatoes, avocado, Bleu cheese, ranch, salt and pepper into a large bowl and combine very gently before serving.

Nutrition

Calories: 468kcal | Carbohydrates: 49g | Protein: 22g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 108mg | Sodium: 704mg | Potassium: 589mg | Fiber: 4g | Sugar: 4g | Vitamin A: 488IU | Vitamin C: 16mg | Calcium: 70mg | Iron: 2mg

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About this Recipe

Cobb Salad is an American favorite, and has been served to everyone from Hollywood celebs to presidents. It’s quick to make, fun to eat and easy to store for meals later in the week.

What to Pair with Cobb Pasta Salad

How to Store

  • Serve: Since there are eggs and cheese in this recipe, you shouldn’t leave it out at room temperature for longer than two hours.
  • Store: This salad makes for great leftovers and you can keep them in the fridge for about 4 days.
  • Freeze: Pasta salad doesn’t freeze well, so you should enjoy your leftovers out of the fridge instead.

Variations

  • Chicken: This is a great chance to use up that leftover rotisserie chicken or yesterday’s grilled skinless cutlets. Chop it into cubes and mix it into the salad.
  • Chives: You can keep them long as a classy garnish or dice them and mix them into the salad for extra flavor.
  • Vinaigrette: If you want a lighter salad dressing, you can use all sorts of sauces to give the salad a variety of flavors. You can make a red wine vinaigrette, French dressing, or mix your own variety with flavors like lemon juice and Dijon mustard.
  • Veggies: If you don’t want tomato slices, try using whole cherry tomatoes to give your salad a fun texture.  You can also mix in any assortment of veggies you want, from carrots to endives.
  • Cheese: Try crumbling feta, Parmesan, or Roquefort cheese over the top to give your salad a unique, savory flavor.

More Amazing Pasta Salad Recipes

pasta salad pin image

Photos used in a previous post:

close up of pasta salad
pasta salad mixed in bowl

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This looks so interesting! Questions:do you rinse the pasta in cool water? Also cold or hot chicken?

    Reply

    1. Yes, you’ll want to rinse the pasta since it’s going into a cold dish. I added cold chicken as that’s what I had as leftovers in my refrigerator. Easy peasy! I hope you enjoy it!

      Reply