This Creamy Chicken Cobb Pasta Salad has all the flavors of the classic Cobb Salad, like hard boiled eggs, avocado and blue cheese, in a delicious cold pasta salad. Perfect for spring and summer picnics!
Cook the pasta in a large pot of salted water, following the directions on the package. Drain, rinse, and set aside to cool (or chill in the fridge if you’re in a hurry).
In a large bowl, combine the mayonnaise, sour cream, blue cheese dressing and Dijon mustard. Season with fresh ground black pepper to taste. Stir in cooled pasta to coat completely.
With the pasta, gently stir in the chicken, bacon (1 tablespoon reserved for topping), tomatoes, green onions and about 3 ounces of the blue cheese. Top with remaining bacon and blue cheese crumbles.
Chill in the fridge until ready to serve.
Notes
I absolutely love blue cheese, so I used the whole 4 ounces in my pasta salad. However, if you want a milder tasting salad, add half of the cheese, then taste, and add more if you wish.Store in a tightly sealed container for up to 4 days.