Delicious Club Sandwich Pasta Salad Recipe

I just made an Easy Pasta Salad that stuffs club-sandwich swagger into every forkful and it’s ridiculously good so keep scrolling.

I’m obsessed with this Club Sandwich Pasta Salad because it tastes like every guilty favorite smashed into one bowl. I love the crunch of bacon with the creamy mayo dressing and the way cold pasta soaks up the tang.

It’s messy, loud, and totally satisfying when you want real food, not salad theater. And the layers of flavor hit different so you actually want seconds.

This is one of my go-to Summer Pasta Salad Recipes and also doubles as an Easy Pasta Salad when I need something fast. Stop pretending you don’t want a fork right now, trust me, seriously.

Ingredients

• Pasta: the comfy base that soaks up all the creamy dressing.
• Chicken: protein that makes it feel like a real meal.
• Bacon: crunchy, salty bites you’ll fight over.
• Cherry tomatoes: juicy pops of freshness in every forkful.
• Romaine: crisp green crunch, add right before serving.
• Cucumber: cool, watery crunch that lightens the salad.
• Red onion: sharp zing that wakes up the flavors.
• Cheddar: melty, tangy cheese that adds savory depth.
• Eggs: creamy, rich chunks that make it comfort food.
• Mayonnaise: silky base that holds everything together.
• Greek yogurt: brightens the dressing and cuts richness.
• Dijon mustard: little kick and subtle tanginess.
• Lemon juice: brightens everything, keeps it lively.
• Dill pickle relish: vinegary crunch, slightly sweet and tangy.
• Chives: fresh green onion notes and pretty color.
• Salt: brings out all the flavors, don’t skip it.
• Pepper: simple heat that ties things together.
• Paprika: optional smoky color and gentle warmth.

Ingredient Quantities

• 12 oz rotini or bowtie pasta, cooked, and cooled
• 2 cups cooked chicken breast, shredded or chopped
• 8 slices bacon, cooked until crispy and chopped
• 1 cup cherry tomatoes, halved
• 2 cups iceberg or romaine lettuce, chopped (lettuce wilts so add just before serving)
• 1 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1 cup sharp cheddar cheese, shredded
• 3 hard boiled eggs, chopped
• 3/4 cup mayonnaise
• 1/4 cup plain Greek yogurt or sour cream
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp dill pickle relish or 2 small dill pickles, finely chopped
• 2 tbsp chopped chives or green onions
• 1 tsp salt, or to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp paprika, optional

How to Make this

1. Cook the rotini or bowtie pasta in salted boiling water according to package directions until just al dente, drain and rinse under cold water to stop cooking, then let it cool completely.

2. While the pasta cooks, crisp the bacon in a skillet or in the oven, drain on paper towels and chop into bite sized pieces; if you want extra texture save a little bacon for sprinkling on top.

3. Hard boil the eggs: place eggs in a pot, cover with cold water, bring to a boil, then remove from heat and let sit covered for 9 minutes, cool in an ice bath, peel and chop.

4. In a large bowl combine the cooled pasta, shredded or chopped cooked chicken, chopped bacon, halved cherry tomatoes, diced cucumber, thinly sliced red onion, shredded cheddar, and the chopped hard boiled eggs.

5. Make the dressing: whisk together the mayonnaise, plain Greek yogurt or sour cream, Dijon mustard, lemon juice, dill pickle relish or finely chopped dill pickles, chopped chives or green onions, salt, black pepper, and paprika if using; taste and adjust seasoning.

6. Pour the dressing over the pasta mixture and toss gently until everything is evenly coated; don’t mash the ingredients, use a folding motion to keep textures intact.

7. If you plan to serve later, cover and chill the salad for at least 30 minutes so flavors meld; it keeps well in the fridge for up to 2 days, though lettuce should be added later.

8. Just before serving, fold in the chopped iceberg or romaine lettuce so it stays crisp, or serve the lettuce on the side if you expect leftovers.

9. Give the salad a final taste and adjust salt, pepper, or lemon if needed, then transfer to a serving bowl and sprinkle the reserved bacon and extra chives on top for color.

10. Serve chilled or at cool room temperature with extra lemon wedges or pickles on the side, and enjoy the club sandwich flavors in every forkful.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander to drain and rinse the pasta
3. Skillet or rimmed baking sheet for crisping bacon (use whichever you prefer)
4. Mixing bowl (large) to combine the salad
5. Measuring cups and spoons for the dressing ingredients
6. Whisk or fork to mix the dressing
7. Cutting board and chef knife for chopping chicken, eggs, veg and bacon
8. Tongs or slotted spoon for removing pasta or bacon from hot water/grease
9. Serving bowl and large spoon or spatula for tossing and serving

FAQ

Delicious Club Sandwich Pasta Salad Recipe Substitutions and Variations

• Pasta (12 oz rotini or bowtie) — substitue with penne, small shells, or whole wheat spirals. Any short shaped pasta holds the dressing good and cooks fast.
• Cooked chicken breast (2 cups) — swap for shredded rotisserie chicken, chopped deli turkey, or canned chunk tuna for a quick pantry fix. Rotisserie gives best flavor with no work.
• Bacon (8 slices) — you can use turkey bacon, crisped pancetta, or chopped prosciutto. Pancetta or prosciutto give a richer, slightly fancy taste.
• Mayonnaise / Greek yogurt (3/4 cup mayo + 1/4 cup Greek yogurt) — try all Greek yogurt for a lighter tang, plain sour cream, or mashed avocado for a creamier, fresher dressing. Mix mayo and yogurt half and half if you want less mayo but still some richness.

Pro Tips

1) Cool the pasta completely and toss it with a teaspoon of olive oil or a couple spoonfuls of the dressing as soon as it’s drained. That keeps the noodles from clumping and helps the dressing stick. If you skip this it can turn into a gummy mess.

2) Cook the bacon extra crispy, chop most of it into the salad but save a little for the top. The contrast in texture makes the salad feel less flat, and the reserved bits make it look and taste more restaurant-y.

3) Make the dressing ahead and taste it cold, not hot. Add a splash of the pickle juice if it tastes too rich, and a tiny bit more lemon if it needs brightness. Dressing flavors settle, so you may need to re-season after it chills.

4) Keep the lettuce and any watery veg separate until right before serving. Cucumbers and tomatoes release water if salted too early, so salt them lightly and let them sit on paper towels to drain if you want the salad to stay crisp for leftovers.