Cobb Macaroni Salad Recipe

May 16, 2012 5:01 pm

Combine two great salads for the perfect BBQ side

macaroni salad recipes
Photo: Mark Shaw
This Cobb salad includes the missing link: macaroni. Make a huge batch for your next barbecue — you'll want leftovers.

Macaroni Salad Week is awesome, isn't it? I like that removing almost all of the mayonnaise allows you to incorporate cheese into the mix. Cheddar and poblano chiles is a potentially classic combination, as is goat cheese and asparagus. The Cobb salad, one of California's great contributions to the universe (besides after-work surfing excursions), features umami-packed blue cheese. Plus, we couldn't let Macaroni Salad Week pass by with no bacon.

Scrap the salad greens and sub in macaroni for a delightfully busy pasta salad that's almost as attractive as it is delicious. Serve with grilled chicken for a satisfying weeknight dinner, and savor the leftovers for lunch the next day.

Here's what you'll need to know:

Servings: 8


1 pound macaroni
1 pint grape tomatoes, halved
6 ounces blue cheese, crumbled
3 hard-boiled eggs, roughly chopped
1 ripe avocado, diced
6 slices cooked bacon, crumbled
1/2 cup chives, finely chopped
1/2 cup mayonnaise
salt, to taste
  1. Boil macaroni in a large pot of salted water according to package directions. Drain and transfer to a bowl.
  2. Toss with the mayonnaise to coat, and allow to cool to room temperature. 
  3. Toss macaroni with the rest of the ingredients, cover with plastic wrap and refrigerate until 30 minutes before serving — it tastes better at room temperature. 
Level of Difficulty: 
Prep Time: 
45 minutes
Cooking Time: 
15 minutes
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