Chicken Caesar Cobb Pasta Salad

Probiotic Caesar Salad Dressing

I think my Greek Yogurt Caesar is the way to go for this cobb pasta salad. You can also try my  Probiotic Parmesan Vinaigrette dressing. Or you can try it with your favorite store-bought dressing.  Seriously, the Greek Yogurt Caesar only takes 10 minutes max to throw together, so give it a try!

Caesar Cobb Pasta Salad for Summer

For me, nothing says spring and summer like pasta salad. This recipe makes a great full dinner all on its own. It’s loaded with protein and fiber, and it serves four people. Would recommend eating it outside for a picnic or meal prepping for a work lunch. (see instructions below)

I must include a note on lettuce here: I don’t recommend romaine or iceberg lettuce in this cobb pasta salad. Not all lettuce is created equally, and imo romaine and iceberg are not the best for pasta salad. Find yourself some nice fresh butterhead lettuce if you can. If not, sub with mixed salad greens.

The Best Pasta to Use

You can use any pasta shape you like. However, I highly recommend elbows, penne, or fusilli. These pasta shapes catch the dressing so well, making each bite have an even flavor. And, as I said above, choose organic, non-GMO, bronze-cut pasta. High-quality pasta truly makes a difference. What’s pictured here is Rummo Fusiloti, which I would recommend.

Salads & Sides

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5 from 1 review

Chicken Caesar Cobb Pasta Salad

I basically combined a cobb salad with a caesar salad, and added some pasta and fermented pickles. In other words, it’s the best pasta salad ever. Perfect for any spring or summer dinner.

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• Prep: 25 minutes
• Cook: 10 minutes
• Total Time: 35 minutes

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Ingredients

• 8 ounces pasta, dry
• 3 slices bacon, cooked and rough chopped
• 12 ounces grilled chicken breast, sliced (or sub rotisserie chicken)
• 2 boiled eggs, peeled and sliced
• 1 cup cherry tomatoes, cut in half
• 1/2 small shallot, thinly sliced
• 1/2 cup fermented pickles, chopped*
• 1/2 an avocado, cubed
• 1 small head of butterhead lettuce, washed, torn*
• 1/4 cup feta crumbled
• 1/2 cup Greek Yogurt Caesar Dressing

Instructions

1. Prep the chicken, bacon and boiled eggs. Simple grilled chicken breast or rotisserie chicken work great. I like to boil my eggs for exactly 9 minutes then rinse under cool water.
2. Cook the pasta in salted water according to the package directions.
3. While your pasta cooks, prep the tomatoes, shallots, pickles, avocado, lettuce and feta.
4. Make the Greek Yogurt Caesar if you haven’t already.
5. Drain the pasta when it is done cooking.
6. Add everything to a large bowl and toss to combine.
7. Please leave a five-star review if you loved this easy recipe!

Notes

• A note on lettuce: I don’t recommend romaine or iceberg lettuce for this salad. They’re just not the best greens imo. You can sub the butterhead lettuce with mixed salad greens if necessary.
• To meal prep: combine everything except the salad dressing. Divide into four equal portions and store in air-tight containers in the fridge. Add two tablespoons of dressing right before eating.
• Fermented pickles:  if you don’t have any fermented pickles, you can sub with store-bought pickles, or chopped sauerkraut.

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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