This Cobb Pasta Salad has all the goodies and no one will guess it’s paleo! Bacon, eggs, tomatoes, green onions and avocados are tossed with grain free pasta and drizzled with dairy free ranch dressing. A favorite for BBQ and picnic season, this salad is a great healthy side dish or a main course!
I received so many requests for a paleo friendly pasta salad recently with summer almost here!
Years ago before there was really good grain free pasta available, I would’ve skipped the “pasta” salad and opted for sweet potato or potato salad.
Which of course I still love! But, now that I’ve totally fallen for cassava pasta it makes SO much sense to use it in a pasta salad!
And of course I had to go with a Cobb-style salad to get all my favorite flavors in there! Bacon and eggs, avocado and ranch dressing?! Yesssss please!
What You Need to Make Paleo Cobb Pasta Salad
If you don’t need to be grain free, you can always sub in another gluten free pasta for the cassava.
Here’s everything you’ll need to make the pasta salad:
Homemade Ranch: (You can also use a paleo friendly store bought ranch dressing, like Primal Kitchen)
- homemade paleo mayo or purchased paleo mayo (I like Sir Kensingtons avocado oil mayo or Primal Kitchen)
- onion powder
- garlic powder
- paprika or smoked paprika
- dried chives
- dried dill
- fresh lemon juice
- Sea salt, to taste
- Plain almond milk to thin the dressing, if desired
Salad:
- grain free pasta (I used cassava pasta from Jovial Foods)
- Sea salt, to cook the pasts
- nitrate free bacon, cooked and crumbled (see below for my easy oven method)
- eggs, hardboiled (see below for my method)
- cherry tomatoes
- 3 scallions, white and green parts
- avocados
How to Make This Cobb Pasta Salad
If using a store bought ranch dressing, skip making the dressing. For the dressing, whisk together all ingredients in a medium bowl, tasting before seasoning with the salt. Add drops of plain almond milk to make the dressing thinner, if desired. Cover and place in the refrigerator until ready to use.
Have your bacon and eggs cooked and ready to go (see below for my methods).
Cook the pasta according to package directions, drain, place in a large bowl. Toss the pasta with 2 tablespoons of the ranch dressing. Allow the pasta to cool for about 15-20 minutes while you prepare the remaining ingredients.
Add in the cooked and crumbled bacon, quartered eggs, tomatoes, sliced scallions, and avocado.
Drizzle as much of the remaining dressing over the salad as you like, toss, and season with salt and pepper, if desired, to taste.
My Method for Oven Baked Bacon
Arrange the bacon in a single layer on a parchment lined baking sheet.
Bake in a 400° F oven for 16-20 minutes or until crispy. The thickness and type of bacon will determine how long it needs – start watching it after 15 minutes.
Drain on paper towels before crumbling.
My Method for Hardboiled Eggs
Add the eggs to a large saucepan that has a matching lid and fill with cold water until the water covers the eggs.
Bring the water to a boil on the stovetop, uncovered, and turn off the heat as soon as the water boils and cover with the fitted lid, then allow to sit for 16-18 minutes.
Drain and transfer the eggs to cold water to cool, then peel.
This pasta salad is best served at room temperature or slightly cooler. It’s hard to imagine having leftovers since it’s just THAT tasty!
If you do happen to have leftovers, save them in a tightly lidded container for up to two days.
I know you’re going to love this pasta salad as much as my family and I did!
Grab your ingredients because it’s time to make the BEST paleo pasta salad – let’s go!
Paleo Cobb Pasta Salad {Grain Free, Dairy Free}
Ingredients
Homemade Ranch: (You can also use a paleo friendly store bought ranch dressing)
- 1/2 cup homemade paleo mayo or purchased paleo mayo (I like Sir Kensingtons avocado oil mayo)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 tsp paprika or smoked paprika
- 2 tsp dried chives
- 1/2 tsp dried dill
- 1 tsp fresh lemon juice
- Sea salt to taste
- Plain almond milk to thin the dressing, if desired
Salad:
- 8 oz grain free pasta I used cassava pasta from Jovial Foods
- Sea salt
- 6 slices bacon cooked and crumbled (*see notes for my easy oven method)
- 4 eggs hardboiled and quartered (**see notes for my method)
- 3/4 cup cherry tomatoes sliced in half
- 3 scallions white and green parts, thinly sliced
- 1 large avocado or two small, peeled and diced
Instructions
Ranch:
-
If using a store bought ranch dressing, skip this step. Whisk together all ingredients in a medium bowl, tasting before seasoning with the salt. Add drops of plain almond milk to make the dressing thinner, if desired. Cover and place in the refrigerator until ready to use.
Salad:
-
Have your bacon and eggs cooked and ready to go (see notes for my methods).
-
Cook the pasta according to package directions, drain, place in a large bowl. Toss the pasta with 2 tablespoons of the ranch dressing. Allow the pasta to cool for about 15-20 minutes while you prepare the remaining ingredients.
-
Add in the cooked and crumbled bacon, quartered eggs, tomatoes, sliced scallions, and avocado.
-
Drizzle as much of the remaining dressing over the salad as you like, toss, and season with salt and pepper, if desired. Serve at room temperature or cooler. Save leftovers in a tightly lidded container for up to two days. Enjoy!
Recipe Notes
*Oven bacon: Arrange bacon in a single layer on a parchment lined baking sheet. Bake in a 400° F oven for 16-20 minutes or until crispy. Drain on paper towels before crumbling.
**Hardboiled eggs: Add the eggs to a large saucepan that has a matching lid and fill with cold water until the water covers the eggs. Bring the water to a boil on the stovetop, uncovered, and turn off the heat as soon as the water boils and cover with the fitted lid, then allow to sit for 16-18 minutes. Drain and transfer the eggs to cold water to cool, then peel.
Nutrition
Want More Summer Salad Recipes? Try One of These!
Sweet Potato Salad with Bacon, Walnuts and Lime Vinaigrette
Steak Cobb Salad with Avocado Dressing
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This is my go to Salad – so delicious.
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This is so delicious! Ummmmmm
Simply delicious! I must say, your recipes are totally mouthwatering. I will definitely try this at home as I am really fond of pasta.
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The recipe is a creative twist on a classic Cobb salad, using zucchini noodles instead of traditional pasta and homemade ranch dressing to keep it dairy-free. I appreciate the attention to detail in this recipe, such as cooking the bacon and chicken separately for optimal texture and flavor. The resulting dish is a beautiful and flavorful salad that would make a great addition to any summer BBQ or potluck. Overall, a well-written recipe with easy-to-follow instructions and delicious results.
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Super dinner, very satisfying, colorful, and healthy.
First time I see this type of salad. Thanks for sharing this amazing salad recipe.
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