California Cobb Pasta Salad

Everything you love about a refreshing and loaded California cobb salad but made heartier with pasta. This is an ideal classic main dish salad recipe to carry you through a busy week or to share with family and friends.

Course Main Dishes

Cuisine American

Keyword banza pasta salad recipe, California Cobb Pasta Salad, cobb pasta salad

Prep Time 20

Cook Time 10

Servings Servings

Calories 329kcal

Author Bon Appeteach

Ingredients

Salad Ingredients

8 oz Ditalini Pasta cooked to pacakge directions
2 cups Grilled Chicken diced small
1/2 cup Red Onion diced small
4 Hard Boiled Eggs chopped
6 slices Bacon, cooked diced small
1 cup Tomatoes seeds removed, diced small
1 Avocado diced small
2 cups Romaine Lettuce shredded
1/4 cup Blue Cheese

Dressing Ingredients

1/2 cup Mayo
2 tbsp Fresh Chives minced
2 tbsp Red Wine Vinegar
1 tbsp Dijon Mustard
1 tbsp Olive Oil
1 tbsp Honey
1/2 tsp Salt
1/2 tsp Black Pepper

Instructions

Start by boiling the pasta according to the box directions. Be sure to rinse your pasta with cold water to cool it down and keep it al dente.
In a bowl, combine the cooked pasta, grilled chicken, red onion, tomatoes, hard boiled eggs, bacon, and romaine lettuce (do not mix in the avocado or blue cheese yet).
In a separate bowl, combine the salad dressing ingredients together and mix until combined.
Pour the dressing over the pasta salad and toss and fold until it's fully coated.
Add the blue cheese and avocado to the top of the pasta salad. Serve and enjoy.

Notes

Store the salad in an airtight container in the fridge for up to 3 days for best results.

Nutrition