Imagine the best parts of a club sandwich—crispy bacon, juicy chicken, fresh veggies, and that creamy mayo goodness—but in a pasta salad. Why choose between two legendary dishes when you can have both? This recipe is the ultimate cheat code for picnics, potlucks, or just pretending you’re a meal-prepping genius.
It’s hearty, ridiculously flavorful, and requires zero fancy skills. If you’ve ever wondered what happens when comfort food collides with convenience, here’s your answer. Let’s make magic.
Why This Club Sandwich Pasta Salad Recipe Works
This isn’t just another pasta salad.
It’s a texture and flavor bomb. The pasta soaks up the dressing while the bacon adds crunch, the chicken keeps it hearty, and the veggies bring freshness. The dressing?
A tangy, creamy blend that ties everything together. It’s like eating a club sandwich but with fewer crumbs falling everywhere. Plus, it’s customizable—swap ingredients, adjust the dressing, or add heat with a dash of hot sauce.
Versatility wins.
Ingredients You’ll Need
- Pasta: 12 oz rotini or bowtie (something that holds dressing well)
- Chicken: 2 cups cooked, diced (rotisserie chicken FTW)
- Bacon: 8 strips, cooked crispy and crumbled
- Veggies: 1 cup cherry tomatoes (halved), 1 cucumber (diced), ½ red onion (thinly sliced)
- Cheese: 1 cup shredded cheddar or Swiss
- Dressing: ¾ cup mayo, ¼ cup Greek yogurt, 2 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp garlic powder, salt, and pepper
- Extras: Fresh parsley, avocado (if you’re feeling fancy)
Step-by-Step Instructions
- Cook the pasta: Boil it al dente, drain, and rinse under cold water to stop cooking. Nobody likes mushy pasta.
- Prep the dressing: Whisk mayo, yogurt, mustard, lemon juice, garlic powder, salt, and pepper in a bowl. Taste and adjust—IMO, extra mustard never hurts.
- Combine everything: In a large bowl, toss pasta, chicken, bacon, veggies, and cheese.
Drizzle with dressing and mix gently. Overmixing turns it into a sad, soggy mess.
- Chill: Refrigerate for at least 30 minutes. Patience is hard, but flavors need time to party.
- Garnish: Top with fresh parsley or avocado before serving.
Insta-worthy? Maybe. Delicious? Definitely.
Storage Instructions
Store in an airtight container in the fridge for up to 3 days. The bacon might lose some crunch, but it’s still tasty. FYI, don’t freeze it—the mayo-based dressing will separate, and nobody wants that.
Why You’ll Love This Club Sandwich Pasta Salad Recipe
It’s a meal prep superstar.
Make it ahead, and it actually gets better as it sits. It’s packed with protein, veggies, and carbs, so it’s balanced enough to be a full meal. Plus, it’s crowd-friendly—bring it to a BBQ, and watch it disappear faster than your uncle’s questionable grill skills.
Common Mistakes to Avoid
Overcooking the pasta: Mushy pasta = sadness.
Skipping the chill time: Serving it warm is a crime. Let the flavors meld.
Drowning it in dressing: Start with half, then add more as needed. You can’t undo a dressing flood.
Ingredient Alternatives
No chicken?
Use turkey or ham. Vegetarian? Skip the meat and add chickpeas.
Hate mayo? Swap it for ranch dressing. Gluten-free?
Use GF pasta. This recipe is forgiving—make it work for you.
Club Sandwich Pasta Salad
Ingredients
- 12 oz rotini or bowtie pasta cooked al dente
- 2 cups cooked chicken, diced rotisserie recommended
- 8 strips bacon cooked crispy and crumbled
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- ½ red onion thinly sliced
- 1 cup shredded cheddar or Swiss cheese
- ¾ cup mayonnaise for dressing
- ¼ cup Greek yogurt for dressing
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice fresh preferred
- 1 teaspoon garlic powder
- salt and pepper to taste
- fresh parsley optional, for garnish
- avocado optional, for serving
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking.
- In a bowl, whisk together mayo, Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Adjust seasoning to taste.
- In a large bowl, combine cooked pasta, diced chicken, crumbled bacon, cherry tomatoes, cucumber, red onion, and shredded cheese.
- Drizzle the dressing over the pasta mixture and toss gently until well coated. Avoid overmixing.
- Refrigerate the salad for at least 30 minutes to allow flavors to meld.
- Before serving, top with fresh parsley and diced avocado if desired.
Notes
Nutrition
FAQs About Club Sandwich Pasta Salad Recipe
Can I use turkey instead of chicken?
Absolutely. Turkey works just as well.
Rotisserie turkey or leftover Thanksgiving turkey? Even better.
How do I keep the bacon crispy?
Add it right before serving. If you’re meal prepping, store it separately and sprinkle it on top when ready to eat.
Can I make this dairy-free?
Yep. Skip the cheese or use a dairy-free alternative. The dressing already uses mayo, so you’re golden.
Is Greek yogurt necessary?
Not really. It adds tang and cuts the mayo richness, but you can use all mayo if you prefer.
Final Thoughts
This club sandwich pasta salad is the hero your lunchbox deserves.
It’s easy, adaptable, and tastes like nostalgia with zero effort. Whether you’re feeding a crowd or just yourself (no judgment), it’s a winner. Now go forth and mix with confidence.
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Let’s make cooking easier, together—one delicious bite at a time.
