Cobb Salad gets a pasta twist with the addition of cheese tortellini. Loaded with savory ingredients and a light lemon Dijon dressing, this main dish salad is a WINNER!
I enjoy eating main dish salads as much as I love assembling them. They are loaded with flavorful ingredients that bring a rainbow of colors and textures, like this Mexican Cobb Salad or this Chicken Pesto Pasta salad.
This Tortellini Cobb Salad is my latest main dish salad obsession. It's a Cobb and pasta salad mash-up, complete with cheese-filled tortellini and loads of savory toppings.
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Why you will love this salad
- It's a meal-in-one, ideal for lunch or dinner.
- Many components can be prepped ahead of time, so assembling the salad can be done quickly.
- The composed presentation is impressive and makes it easy for everyone to choose the ingredients they love the most.
- A great use for leftover chicken... or add ease with a rotisserie chicken.
- The dressing comes together with pantry staples and brings a delicious bright flavor to the salad.
Ingredient notes
The acronym EAT COBB is an easy way to remember the ingredients typically found in a Cobb salad: eggs, avocado, tomato, chicken, onion, bacon, and blue cheese.
- Tomatoes - Small cherry or grape tomatoes provide the perfect sweet bite.
- Chicken - Use up leftover chicken breasts or grab a rotisserie chicken for convenience.
- Scallions - Red onions are traditional but I love the milder onion flavor of scallions in this salad.
- Bacon - I prefer using thick-cut bacon for a meaty bite.
- Blue cheese - Danish blue cheese has a mild flavor and creamy texture. Buy a wedge and crumble the cheese when ready to use for the freshest quality.
- Lettuce - Crisp lettuce such as romaine or iceberg works best.
- Cheese tortellini - I use refrigerated tortellini, such as Buitoni.
- Lemon Dijon dressing - Light and bright, this dressing is a blend of olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, and mayonnaise.
How to make Tortellini Cobb Salad
See the recipe card for complete instructions and ingredient amounts.
Blend the dressing ingredients in a mini food processor until well combined. Cook the tortellini according to package directions. Drain and transfer the pasta back to the pan. Toss the warm pasta with ½ cup of dressing. The pasta will cool quickly.
Arrange the lettuce on a large platter and spoon the tortellini into the center. Arrange the remaining ingredients around the pasta. Serve with extra dressing on the side.
Expert Tips
- Salt the pasta water. This will flavor the tortellini itself. Use 1½ teaspoons salt for 9 ounces of pasta.
- Toss the warm pasta with some of the dressing. The dressing will prevent the tortellini from sticking together. The pasta will also absorb the dressing for an extra punch of flavor.
- Toss the cut avocado in lemon or lime juice to prevent it from browning.
- Buy a wedge of blue cheese and crumble it fresh when you are ready to assemble the salad. It will have a creamier texture and fresher taste than pre-crumbled blue cheese.
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Recipe FAQs
This salad is best eaten the same day because cut avocados don't keep well. Leftovers should be covered tightly and stored in the refrigerator for up to two days.
It's best to assemble this salad when ready to serve. However, many of the components can be prepped ahead of time and stored separately. Boil the eggs, cook the bacon, blend the dressing, and cook and chop chicken breasts, if needed. Wait until just before serving to add the avocado to the salad.
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📖 Recipe Card
Tortellini Cobb Salad
EQUIPMENT
Ingredients
Dressing
- ¾ cup olive oil (or canola oil)
- ¼ cup apple cider vinegar
- 2-3 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 2 tablespoons mayonnaise
- ½ teaspoon salt
- ¼ teaspoon black pepper
Salad
- 9 ounces refrigerated cheese tortellini
- 1 heart romaine lettuce (chopped)
- 3 hard-boiled eggs (peeled and sliced)
- 1 avocado (peeled, diced, and tossed with lemon or lime juice)
- ¾ cup cherry tomatoes (halved)
- 1½ cups diced cooked chicken
- 4 scallions (sliced)
- 8 slices bacon (cooked crisp and chopped)
- 4 ounces blue cheese (crumbled)
Instructions
- Add the dressing ingredients to the bowl of a small food processor. Blend until well combined and creamy. Set aside.
- Cook the tortellini according to package directions in well-salted water. Drain. Transfer the tortellini back to the pan and add ½ cup of dressing. Toss to coat.
- On a large platter, arrange the lettuce, tortellini, eggs, avocado, tomatoes, chicken, scallions, bacon, and blue cheese. Season the eggs with salt and pepper. Add flaky salt to the avocado, if desired.
- Serve with the extra dressing on the side.
- Store leftovers covered tightly in the refrigerator to up to two days.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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