Club Sandwich Pasta Salad
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.
Servings: 4 servings
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.
Notes
This salad is best eaten within 48 hours for peak texture. Store covered in an airtight container for up to 3 days.