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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 powdergarlic powderpaprika or smoked paprikadried chivesdried dillfresh lemon juiceSea salt, to tastePlain almond milk to thin the dressing, if desired
Salad:
grain free pasta (I used cassava pasta from Jovial Foods)Sea salt, to cook the pastsnitrate free bacon, cooked and crumbled (see below for my easy oven method)eggs, hardboiled (see below for my method)cherry tomatoes3 scallions, white and green partsavocados
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}
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! Prep Time: 10 minutesCook Time: 20 minutesCourse:Dinner, Lunch, Side DishCuisine:dairy-free, Gluten-free, grain free, PaleoKeyword:bacon, cassava, cobb salad, gluten free, grain free, hardboiled eggs, paleo, pastaServings: 8 servings
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Ingredients
Homemade Ranch: (You can also use a paleo friendly store bought ranch dressing)
1/2cuphomemade paleo mayo or purchased paleo mayo (I like Sir Kensingtons avocado oil mayo)1teaspoononion powder1teaspoon garlic powder1/4tsppaprika or smoked paprika2tspdried chives1/2tspdried dill1tspfresh lemon juiceSea saltto tastePlain almond milk to thin the dressing, if desired
Salad:
8ozgrain free pastaI used cassava pasta from Jovial FoodsSea salt6slicesbaconcooked and crumbled (*see notes for my easy oven method)4eggshardboiled and quartered (**see notes for my method)3/4cupcherry tomatoessliced in half3scallionswhite and green parts, thinly sliced1large avocadoor 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
Calories: 344kcalCarbohydrates: 25gProtein: 9gFat: 24gSaturated Fat: 5gTrans Fat: 1gCholesterol: 99mgSodium: 250mgPotassium: 278mgFiber: 3gSugar: 1gVitamin A: 1160IUVitamin C: 15mgCalcium: 35mgIron: 1mg
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Want More Summer Salad Recipes? Try One of These!
Sweet Potato Salad with Bacon, Walnuts and Lime Vinaigrette
Ranch Potato Salad
Honey Dijon Potato Salad
Chicken Cobb Salad
Steak Cobb Salad with Avocado Dressing
BBQ Ranch Sweet Potato Salad
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