Cobb Pasta Salad You Gonna Love in Your Pressure Cooker
This recipe brings the classic flavors of Cobb salad to a delightful pasta dish, made perfect with crispy bacon, creamy avocado, and tangy cheeses, all tossed with a rich ranch dressing.
Ingredients
Ingredients
- 8 ounces cavatappi pasta twisty and perfect for holding that dressing
- 8 ounces bacon cooked until crispy, drained, and chopped
- 3 hard-boiled eggs diced
- 1 pint grape or cherry tomatoes halved
- ½ cup blue cheese crumbles for the bold, tangy bite
- ½ cup shredded sharp cheddar a rich, melty balance
- 1 recipe Homemade Ranch Dressing or 1 [12-ounce] bottle of store-bought
- Salt & freshly ground black pepper to taste
- 2 avocados cubed
Instructions
Instructions
- Cook your cavatappi pasta in your pressure cooker with just enough water to cover it. Keep an eye on the sealing ring before you lock the lid on.
- Bring the cooker up to pressure and let it cook for about 4 minutes. That quick release timing keeps pasta from getting mushy.
- While the pasta works its broth depth magic, crisp your bacon on the stove. Drain and chop into bite-sized pieces.
- Hard-boil the eggs if you didn’t prep them earlier. Dice up real fine so they’re easy to mix in.
- Halve your tomatoes and crumble the blue cheese and shred the cheddar cheese. Get all your components ready to go.
- Use the quick release on the cooker, rinse pasta under cold water to stop cooking and drain well.
- In a large bowl, combine the pasta with bacon, eggs, tomatoes, both cheeses, and avocado cubes.
- Pour your ranch dressing over the salad, toss gently, and season with salt and pepper. Serve right away or chill for flavors to meld.
Notes
Store your Cobb Pasta Salad in an airtight container in the fridge. It will keep for up to 3 days. If you want to prep more, hold off on the avocado and dressing until you're ready to eat. This helps maintain freshness and avoids mushiness.