Creamy, crunchy, and packed with familiar sandwich flavors, this Club Sandwich Pasta Salad is the comforting, make-ahead dish you didn’t know you needed. Imagine all the best parts of a classic club sandwich — juicy chicken, crispy bacon, fresh lettuce and tomato — tossed with rotini and a tangy, creamy dressing. It’s a picnic winner, weeknight side, and potluck hero all in one. Fun fact: many pasta salads trace their roots to Italian cold pasta dishes, but this one wears its American clubhouse badge proudly.
This recipe is special because it’s simple, quick to prepare, and universally loved by both kids and adults. If you like the flavors in a traditional chicken salad, you’ll enjoy this twist — and if you’ve tried my other pasta salads, consider this one a heartier cousin. For another fun take, check out this Club Sandwich Pasta Bowl for more inspiration: https://recipesfiber.com/club-sandwich-pasta-bowl/ This salad comes together fast and keeps well, making it perfect for busy families and last-minute get-togethers. Give it a try — your next potluck invitation might just depend on it.
What is Club Sandwich Pasta Salad?
Why call it Club Sandwich Pasta Salad? Because it’s basically a club sandwich that took a vacation and ended up on a bed of pasta. Curious how a sandwich became a salad? Who knows — maybe it wanted more elbow room. Is the old saying true that “the way to a man’s heart is through his stomach.”? Perhaps, and this dish aims to charm everyone at the table. Picture diced chicken, bacon crumbles, fresh veggies, and cheddar doing a delicious group hug with rotini. If you love classic sandwich flavors and want something that feeds a crowd, this recipe is a must-try — and yes, you should absolutely make it tonight.
Why You’ll Love This:
This pasta salad hits three home-run reasons you’ll keep making it.
- Familiar, crowd-pleasing flavors: The star is the club-style combination of chicken, bacon, tomato, and crisp lettuce, all tied together with a creamy, tangy dressing. The result is comforting and satisfying in every bite.
- Cost-effective and efficient: Making this at home uses simple pantry staples and leftovers like cooked chicken and bacon, saving money compared to buying prepared salads or ordering out.
- Textural and flavor contrast: The creamy dressing, tender pasta, crunchy bacon, and fresh veggies create a balanced, festive dish perfect for family dinners or for packing in lunches.
If you enjoy other hearty pasta salads on the blog, you’ll find this one a more sandwich-driven alternative that pairs well with lighter sides. Ready to make it? Let’s go cook.
Here’s another version of this concept you can explore: https://recipesfiber.com/club-sandwich-pasta-bowl/
How to Make:
Quick Overview
This recipe is easy because most steps are straightforward: cook the pasta, chop a few ingredients, whisk a simple dressing, and toss. You’ll love the creamy sauce that clings to the rotini and the burst of freshness from tomatoes and lettuce. Prep time is about 15 minutes, hands-on cooking time is 8–10 minutes for the pasta, and chilling for at least 30 minutes helps the flavors meld. Total time: about 45 minutes including chill time.
Ingredients
- 8 ounces rotini pasta, cooked according to package directions
- 1 cup cooked, diced chicken breast (about 1 small chicken breast)
- 6 slices cooked bacon, crumbled
- 1 cup grape tomatoes, halved
- 1 cup shredded lettuce (iceberg or romaine), shredded or chopped
- 1/2 cup diced cucumber, peeled if desired
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely chopped red onion
- 1/2 cup mayonnaise, room temperature
- 2 tablespoons ranch dressing
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Directions
- Cook the rotini pasta according to the package directions in a large pot of salted boiling water. Aim for al dente so the pasta holds up when chilled.
- Drain the pasta and rinse under cold water to stop the cooking and cool it quickly. Let the pasta drain completely and cool to room temperature.
- While the pasta cools, dice the cooked chicken breast into bite-sized pieces. Cook and crumble the bacon if not already prepared. Halve the grape tomatoes, dice the cucumber, shred the lettuce, grate the cheddar cheese, and finely chop the red onion.
- In a large mixing bowl, combine the cooled pasta, diced chicken, crumbled bacon, halved tomatoes, shredded lettuce, diced cucumber, shredded cheddar, and chopped red onion. Toss gently to distribute ingredients evenly.
- In a small bowl, whisk together the mayonnaise, ranch dressing, Dijon mustard, garlic powder, salt, and pepper until smooth and well combined. Taste and adjust seasoning as needed.
- Pour the dressing over the pasta mixture and toss until every bite is evenly coated. Be gentle so the lettuce stays somewhat crisp.
- Cover the bowl and chill in the refrigerator for at least 30 minutes before serving to let the flavors blend and the salad firm up slightly. Serve cold or chilled.
What to Serve With:
- Classic chips or kettle-cooked potato chips for crunch and casual serving.
- A simple green salad with a light vinaigrette to balance the creaminess.
- Fresh fruit salad or sliced melon for a refreshing contrast.
- Iced tea, lemonade, or a crisp white wine for easy pairing.
- Warm dinner rolls or garlic bread if you want a heartier meal.
Top Tips for Perfecting:
- Use day-old cooked chicken or rotisserie chicken to save time and add flavor.
- Cook pasta al dente to avoid a mushy salad after chilling. Rinse under cold water to stop cooking.
- For extra flavor, crisp the bacon until very crunchy and chop just before tossing to preserve texture.
- If you like a tangier dressing, add a squeeze of lemon juice or a teaspoon of apple cider vinegar.
- Avoid overdressing; start with most of the dressing and add more if needed to taste.
- Common mistake: adding dressing while pasta is hot — wait until cooled to prevent wilting the lettuce and diluting the dressing.
Storing and Reheating Tips:
- Refrigeration: Store covered in an airtight container for up to 3 days. The salad is best eaten within 48 hours for peak texture.
- Freezing: Not recommended. The mayonnaise-based dressing can separate and the lettuce will lose its crispness after freezing and thawing.
- Shelf life details: Keeps well in the fridge for up to 3 days, though texture of veggies may soften over time.
- Reheating: This is best enjoyed cold or at room temperature. If you prefer a slightly warmer version, serve the pasta at room temperature and add fresh, crisp toppings right before serving.
FAQs
Can I use a different pasta shape?
Yes. Fusilli, farfalle, or penne work well. Choose a shape that holds dressing and bits of chicken and bacon.
Can I make this dairy-free or lighter?
Replace mayonnaise with a dairy-free mayo and use dairy-free ranch or Greek yogurt for a lighter option. Swap cheddar for a dairy-free cheese or omit entirely.
How do I make this vegetarian?
Omit the chicken and bacon. Add chickpeas or roasted tofu for protein and keep the same dressing and veggies.
Can I prepare this ahead of time for a party?
Yes. Prepare and toss the salad, then chill for 30 minutes to an hour before serving. Add extra lettuce or bacon just before serving if you want maximum crunch.
Is it safe to leave this salad out at a picnic?
Keep it chilled in a cooler and avoid leaving it at room temperature for more than two hours, especially on hot days. Perishable ingredients can spoil otherwise.
Conclusion
This Club Sandwich Pasta Salad is a delightful, easy-to-make dish that brings beloved sandwich flavors to a pasta bowl — perfect for weeknights, potlucks, and lunches. It’s simple, budget-friendly, and instantly crowd-pleasing. If you want variations or inspiration for serving, check out a similar take on the classic Chicken Club Pasta Salad for additional ideas: Chicken Club Pasta Salad – Craving Home Cooked. For another perspective on the recipe and personal notes from a fellow food writer, you might enjoy this write-up: Club Sandwich Pasta Salad: A Piece of Cake #31. Give it a try and share it with your next gathering — I think it just might become a new favorite.
Club Sandwich Pasta Salad
Equipment
- Large Pot
- Mixing Bowl
- Small Bowl
Ingredients
Pasta
- 8 ounces rotini pasta Cooked according to package directions
Chicken
- 1 cup cooked, diced chicken breast About 1 small chicken breast
Bacon
- 6 slices cooked bacon Crumble before adding
Vegetables
- 1 cup grape tomatoes Halved
- 1 cup shredded lettuce Iceberg or romaine, shredded or chopped
- 1/2 cup diced cucumber Peeled if desired
- 1/4 cup finely chopped red onion
Cheese
- 1/2 cup shredded cheddar cheese
Dressing
- 1/2 cup mayonnaise Room temperature
- 2 tablespoons ranch dressing
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
Seasoning
- Salt To taste
- Pepper To taste
Instructions
- Cook the rotini pasta according to the package directions in a large pot of salted boiling water. Aim for al dente so the pasta holds up when chilled.
- Drain the pasta and rinse under cold water to stop the cooking and cool it quickly. Let the pasta drain completely and cool to room temperature.
- While the pasta cools, dice the cooked chicken breast into bite-sized pieces. Cook and crumble the bacon if not already prepared. Halve the grape tomatoes, dice the cucumber, shred the lettuce, grate the cheddar cheese, and finely chop the red onion.
- In a large mixing bowl, combine the cooled pasta, diced chicken, crumbled bacon, halved tomatoes, shredded lettuce, diced cucumber, shredded cheddar, and chopped red onion. Toss gently to distribute ingredients evenly.
- In a small bowl, whisk together the mayonnaise, ranch dressing, Dijon mustard, garlic powder, salt, and pepper until smooth and well combined. Taste and adjust seasoning as needed.
- Pour the dressing over the pasta mixture and toss until every bite is evenly coated. Be gentle so the lettuce stays somewhat crisp.
- Cover the bowl and chill in the refrigerator for at least 30 minutes before serving to let the flavors blend and the salad firm up slightly. Serve cold or chilled.