Cobb Pasta Salad

With avocado, corn and fresh basil, this zesty Cobb pasta salad with chicken and bacon is a crowd-pleasing lunch or dinner that’s fresh, light-tasting and easy to prepare.

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Prep Time: 30 mins
Cook Time: 20 mins


  • 1 box Italpasta Fusilli
  • 2 Ears corn, husks and silks removed
  • 1/4 cup Tahini
  • 2 tbsp Dijon mustard
  • 1/4 cup Olive oil
  • 3 tbsp Freshly squeezed lemon juice
  • 3 tbsp Worcestershire sauce
  • 1/3 cup Basil pesto
  • 2 cups Cooked diced chicken
  • 8 slices Cooked bacon, roughly chopped
  • 3 small avocados, peeled, halved, pitted and diced
  • 1 cup Cucumber, sliced and cut into half-moons
  • 1 cup Cherry tomatoes, halved
  • 1/3 cup Fresh basil leaves, torn
  • 1/3 cup shaved Parmesan cheese


  • In large saucepan of boiling salted water, cook pasta, stirring occasionally, for 9 to 11 minutes or until al dente. Drain well and let cool completely.
  • Meanwhile, preheat grill or grill pan to medium-high heat; lightly grease grates.
  • Grill corn, turning often, for 8 to 10 minutes or until lightly charred and tender. Shuck corn kernels off cobs.
  • In large bowl, whisk together tahini and mustard. Slowly whisk in oil until emulsified. Add lemon juice and Worcestershire sauce; whisk until smooth and blended. Whisk in pesto.
  • Add pasta, corn, chicken and tahini mixture; toss until well coated. Stir in bacon, avocados, cucumber, tomatoes, basil and Parmesan until combined.


Tip: Instead of grilling corn, broil corn for 8 to 10 minutes or until lightly charred and tender. Alternatively, shuck corn kernels off cobs and boil with pasta in the last 5 minutes of cooking.

Nutritional Analysis

Calories: 580kcal | Carbohydrates: 58g | Protein: 2g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 470mg | Fiber: 7g | Sugar: 5g