Cobb Macaroni Salad Recipe

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:

Cobb Macaroni Salad Recipe
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  • 1 pound macaroni
  • 1 pint grape tomatoes
  • 6 ounces blue cheese
  • 3 hard-boiled eggs
  • 1 ripe avocado
  • 6 slices cooked bacon
  • 1/2 cup chives
  • 1/2 cup mayonnaise
  • salt
  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. 
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