Best Cobb Salad Pasta Toss Recipes

COBB PASTA SALAD

Cobb Pasta Salad image

We took the beloved Cobb salad up a notch by turning it into a delicious pasta salad! All the classic ingredients are here: chicken, bacon, blue cheese, hard-cooked eggs and more-all tossed together with a zingy dressing that keeps the flavors balanced. It makes for such a lovely dish that no one will ever guess it took only 25 minutes to toss together-but we won't tell if you don't! With 16 servings, this salad is perfect to bring to your next party or potluck. Or, make it ahead of a busy week and let the family help themselves to dinner.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 16

Number Of Ingredients 10

Ingredients

2 boxes Betty Crocker™ Suddenly Salad™ BLT pasta salad
1 cup mayonnaise
3 tablespoons lemon juice
4 cups chopped romaine lettuce (8 oz)
8 slices cooked bacon, chopped
2 cups shredded cooked chicken
1 1/2 cups cherry tomatoes, halved
1/2 cup crumbled blue cheese
2 medium avocados, pitted, peeled and coarsely chopped
4 hard-cooked eggs, peeled, coarsely chopped

Steps:

In 4-quart saucepan, cook pasta as directed on box; drain. Rinse with cold water; drain well.
In large bowl, stir together seasoning mix pouches, mayonnaise and lemon juice. Stir in cooked pasta.
Spread lettuce on large serving platter. Top with pasta mixture. Arrange remaining salad ingredients in rows over pasta.

Nutrition Facts : Calories 310, Carbohydrate 22 g, Cholesterol 75 mg, Fat 3, Fiber 3 g, Protein 12 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 3 g, TransFat 0 g

COBB PASTA TOSS

Cobb Pasta Toss image

Make and share this Cobb Pasta Toss recipe from Food.com.

Provided by CookingONTheSide

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 pints grape tomatoes or 3 pints cherry tomatoes
3 tablespoons extra virgin olive oil, divided
salt
fresh ground black pepper
6 slices bacon
1 lb whole wheat penne
1 lb boneless skinless chicken breast, cut into bite-sized pieces
2 avocados, pitted and diced
1 lemon
2 garlic cloves, finely chopped
hot sauce, a few dashes
4 -5 scallions, thinly sliced on a bias
1 cup blue cheese, crumbles
1/4 cup fresh basil, chopped
1/4 cup flat leaf parsley, chopped

Steps:

Preheat an oven to 400ºF.
Place a large pot of salted water over high heat to boil.
Scatter the tomatoes onto a baking sheet and drizzle with about 2 tablespoons olive oil and some salt and pepper.
Toss lightly to coat and roast them in the hot oven until they burst open and are tender, 12-15 minutes.
Place the bacon on a broiler pan and transfer to the oven as well.
Cook until crispy, about 15 minutes.
While the tomatoes and bacon are in the oven, drop the pasta in the boiling water and cook to al dente according to package directions.
When the pasta is ready, reserve a large mug of the starchy cooking water and then drain the pasta and return it to the pot it was cooked inches
While the pasta is cooking, season chicken pieces with salt and ground black pepper.
Heat a large skillet with one turn of the pan of olive oil, add the chicken and sauté until golden brown and cooked through, about 6 minutes.
While the chicken is cooking, scoop the avocado flesh into a small bowl and squeeze the juice of the lemon over it, tossing to coat.
When the chicken is finished cooking, add garlic to the pan, cook for 1 minute, then sprinkle in a few dashes of hot sauce and toss to coat.
In a large serving bowl, mash cooked tomatoes together with scallions, add the pasta water and pasta.
Top with chicken, crumble the cooked bacon over it, and toss with the avocado, blue cheese, basil and parsley.

Nutrition Facts : Calories 1107.8, Fat 53.8, SaturatedFat 15.7, Cholesterol 114.3, Sodium 869.8, Carbohydrate 110.2, Fiber 20.6, Sugar 1.2, Protein 58.8

COBB PASTA TOSS

Yield serves 4

Number Of Ingredients 14

Ingredients

3 pints grape or cherry tomatoes
3 tablespoons EVOO (extra-virgin olive oil), divided
Salt and pepper
6 slices bacon
1 pound penne or whole-wheat penne pasta
1 pound boneless skinless chicken breasts, cut into bite-size pieces
2 avocados, pitted and diced
1 lemon
2 garlic cloves, grated or finely chopped
A few dashes of hot sauce
4 to 5 scallions, thinly sliced on the bias
1 cup blue cheese crumbles
1/4 cup fresh basil, a handful, chopped
1/4 cup fresh flat-leaf parsley, a handful, chopped

Steps:

Preheat the oven to 400°F. Place a large pot of water over high heat to boil.
Scatter the tomatoes onto a rimmed baking sheet and drizzle with about 2 tablespoons of EVOO and some salt and pepper. Toss lightly to coat and roast them in the hot oven until they burst open and are tender, 12 to 15 minutes. Place the bacon on a broiler pan and transfer to the oven as well. Cook until crispy, about 15 minutes.
While the tomatoes and bacon are in the oven, salt the boiling water, drop in the pasta, and cook to al dente according to the package directions. When the pasta is ready, reserve a large mug of the starchy cooking water, then drain the pasta and return it to the pot it was cooked in.
While the pasta is cooking, season the chicken pieces with salt and pepper. Heat a large skillet with 1 tablespoon of the EVOO, add the chicken, and sauté until golden brown and cooked through, about 6 minutes.
While the chicken is cooking, place the diced avocado into a small bowl and squeeze the juice of the lemon over it, tossing to coat.
When the chicken is finished cooking, add the garlic to the pan, cook for 1 minute, then sprinkle in a few dashes of hot sauce and toss to coat.
In a large serving bowl, add the cooked tomatoes and the scallions, then add the reserved pasta water and pasta. Mash the tomatoes. Top with the chicken, crumble the cooked bacon over the top, and toss with the avocado, blue cheese, basil, and parsley.