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This Cobb pasta salad is a fun twist on the classic Cobb salad, loaded with pasta, crispy bacon, eggs, avocado, tomatoes, and plenty of flavor.
It’s hearty enough to serve as a main dish but also makes the perfect side for cookouts, parties, or an easy weeknight dinner. Best of all, it comes together quickly and can easily be made ahead of time.
If you love Cobb salads, check out this shrimp Cobb salad as well!
Table of Contents
This Cobb pasta salad has the perfect mix of salty, tangy, creamy, and fresh flavors. There’s a little bit of everything in each bite, which makes it so satisfying and hard to stop eating.
It’s colorful, filling, and honestly just a really fun way to enjoy a classic Cobb salad.
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Pasta – I used shellbows but use any short pasta you like. Rotini, penne, or bow ties all work really well and hold onto the creamy dressing.
- Bacon – Cook the bacon until crispy, then crumble or chop it into small pieces. It adds a smoky, salty crunch that makes this pasta salad so good. PLEASE don’t use bacon bits!
- Tomatoes – Grape or cherry tomatoes work perfectly for this recipe.
- Avocado – Adds a creamy, buttery texture and makes the pasta salad extra satisfying. Make sure to use a ripe but firm avocado so it doesn’t get mushy.
- Ranch Seasoning – Gives the dressing tons of flavor without needing a long list of seasonings. One packet works perfectly.
Top Tips
- Let the pasta cool first. Adding the dressing and toppings to hot pasta can make everything a little soggy.
- Cut the avocado right before serving so it stays fresh and doesn’t turn brown. You can also add a squeeze of lemon juice to the avocado to prevent it from browning.
- Cook the bacon until it’s nice and crispy for the best texture. I highly recommend baking it.
- Taste and adjust the seasoning before serving. Cold pasta usually needs a generous amount of salt and pepper.
- The dressing recipe makes quite a bit, so add it a little at a time until the pasta salad is as creamy as you like.
- Feel free to add rotisserie chicken, shrimp, or steak to this salad!
- Not a fan of blue cheese crumbles? Feta and goat cheese are wonderful in this salad as well!
FAQ’s
Can I make Cobb pasta salad ahead of time?
Yes! You can make it a few hours ahead and keep it covered in the refrigerator. I recommend adding the avocado right before serving so it stays fresh.
Can I use store-bought ranch dressing instead?
Yes, you can use your favorite store-bought ranch dressing if you want to save time. Just add it a little at a time until the pasta salad is as creamy as you like.
What can I serve with Cobb pasta salad?
This salad pairs really well with hot dogs, grilled chicken thighs, bbq ribs, or any protein!
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that the avocado may brown slightly and the pasta will soak up some of the dressing as it sits. If the pasta salad seems a little dry, stir in some leftover dressing before serving.
Tried this Cobb pasta salad recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Also, please consider following me on Facebook or Pinterest!
Cobb Pasta Salad
Ingredients
- 1 lb pasta , cooked
- 6 strips bacon, cooked and chopped
- 1 cup tomatoes, halved
- ½ red onion, finely diced
- 2 scallions, finely sliced
- 6 large hard-boiled eggs , chopped
- 1 ripe avocado , chopped
- ¼ cup blue cheese crumbles, optional
- salt and pepper to taste
Homemade Ranch Dressing
- 1 cup half and half
- 1 cup sour cream
- ¼ cup mayo
- 1 packet Hidden Valley Ranch seasoning
Instructions
- In a large bowl, combine the mayo, sour cream, half and half, and ranch seasoning. Mix until well combined. It will be super thin at first, but it will thicken after sitting for a few minutes.
- In a separate bowl, combine all of the remaining ingredients and pour in most of the dressing, reserving about 1/2 cup. Season with salt and pepper to taste, then give everything a good mix and adjust the seasoning if needed. Refrigerate any leftover dressing in an airtight container, or add it all if you like your pasta salad extra creamy!
- I like to serve it right away, but you can also cover and refrigerate it until you’re ready to serve it chilled. Enjoy!
Notes
- Let the pasta cool first. Adding the dressing and toppings to hot pasta can make everything a little soggy.
- Cut the avocado right before serving so it stays fresh and doesn’t turn brown. You can also add a squeeze of lemon juice to the avocado to prevent it from browning.
- Cook the bacon until it’s nice and crispy for the best texture. I highly recommend baking it.
- Taste and adjust the seasoning before serving. Cold pasta usually needs a generous amount of salt and pepper.
- The dressing recipe makes quite a bit, so add it a little at a time until the pasta salad is as creamy as you like.
- Feel free to add rotisserie chicken, shrimp, or steak to this salad!
- Not a fan of blue cheese crumbles? Feta and goat cheese are wonderful in this salad as well!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
