Chicken Cobb Pasta Salad
A delightful combination of classic Cobb salad ingredients mingling harmoniously with al dente pasta, perfect for summer gatherings or a satisfying weeknight dinner.
Ingredients
Pasta and Proteins
- 8 ounces pasta (penne or rotini) Short pastas work best for this salad.
- 1 cup cooked chicken, diced Leftover grilled chicken can be used.
- 4 strips crispy bacon, crumbled For a vegetarian option, omit bacon.
Vegetables and Cheese
- 1 cup cherry tomatoes, halved Adds freshness.
- 1 medium avocado, diced Adds creaminess.
- 1/2 cup blue cheese, crumbled Can substitute with feta.
- 1/4 cup red onion, finely chopped
- 1/4 cup green onions, sliced
- 2 cups fresh greens for serving (like arugula or spinach)
Dressing
- 1 cup your favorite vinaigrette dressing Ranch or balsamic vinaigrette are great options.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package directions until al dente, then drain and rinse under cold water to stop the cooking process.
Preparing the Chicken
- While the pasta cooks, prepare the chicken. If using raw chicken, season and cook it in a skillet until golden brown and cooked through.
- Let it rest before chopping.
Combining Ingredients
- In a large mixing bowl, combine the cooked pasta, chicken, bacon, cherry tomatoes, avocado, blue cheese, red onion, and green onions.
- Drizzle your favorite vinaigrette over the top and toss gently to combine.
- Season with salt and pepper to taste.
- Serve over a bed of fresh greens.
Notes
Best served chilled or at room temperature. Can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze pasta without dressing for up to a month.