Name: Club Sandwich Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 50 min
Cuisine: American
Ingredients: 12 oz cooked pasta (rotini, penne, or shells); 2 cups cooked chicken breast, chopped; 6 slices bacon, cooked and crumbled; 1 cup cherry tomatoes, halved; 1 cup romaine or iceberg lettuce, shredded; 1 cup shredded cheddar or Colby jack cheese; 1/4 red onion, thinly sliced (optional); 1/2 cup mayonnaise; 1/2 cup sour cream or plain Greek yogurt; 1 tbsp Dijon mustard; 1 tbsp lemon juice or white vinegar; Salt, to taste; Black pepper, to taste

Club Sandwich Pasta Salad is one of my favorite ways to turn a classic sandwich into a hearty, crowd-pleasing side or main dish. It’s loaded with all the fixings I love in a club sandwich—crisp bacon, juicy tomatoes, tender chicken, and shredded lettuce—tossed with pasta and a creamy dressing that ties it all together.

Why You’ll Love This Recipe

I love this salad because it’s got everything: protein, veggies, carbs, and a creamy dressing that brings the whole dish to life. It’s perfect for picnics, potlucks, or make-ahead lunches, and it holds up well in the fridge. The flavors are bold and familiar, but the twist of turning it into a pasta salad makes it fun and unexpected.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked pasta (rotini, penne, or shells)
Cooked chicken breast, chopped
Cooked bacon, crumbled
Cherry tomatoes, halved
Romaine or iceberg lettuce, shredded
Shredded cheddar or Colby jack cheese
Red onion, thinly sliced (optional)
Mayonnaise
Sour cream or plain Greek yogurt
Dijon mustard
Lemon juice or white vinegar
Salt
Black pepper

directions

I cook the pasta until al dente, then rinse it under cold water to stop the cooking and chill it quickly. I drain it well.
In a large bowl, I mix the mayo, sour cream (or yogurt), Dijon mustard, lemon juice, salt, and pepper to create the dressing.
I toss the cooled pasta with the chicken, bacon, tomatoes, cheese, onion (if using), and dressing until everything is well coated.
Just before serving, I fold in the shredded lettuce so it stays crisp.
I chill the salad in the fridge for at least 30 minutes before serving to let the flavors meld.

Servings and timing

This recipe serves 6 to 8 people as a side dish, or 4 as a main. It takes about 20 minutes to prep and another 30 minutes to chill, so I have it ready in under an hour.

Variations

Sometimes I add diced avocado or chopped pickles for a twist. I’ve also swapped in turkey instead of chicken for a true club sandwich feel. If I want extra tang, I add a splash of pickle juice or a spoonful of relish. I’ve even used ranch dressing as a shortcut on busy days, and it works great.

storage/reheating

I store the pasta salad in an airtight container in the fridge for up to 3 days. I keep the lettuce separate if I’m making it ahead to prevent it from getting soggy. This salad is best served cold and doesn’t need to be reheated.

FAQs

Can I make this salad ahead of time?

Yes, I prepare everything except the lettuce ahead and stir it in just before serving to keep it fresh.

What kind of pasta works best?

I like short, sturdy shapes like rotini, shells, or penne—they hold onto the dressing and mix-ins really well.

Is this salad served cold or warm?

I always serve it cold—it’s refreshing and perfect for warmer days or big gatherings.

Can I use store-bought rotisserie chicken?

Absolutely. It saves time and adds great flavor, especially if I shred it finely.

How do I keep the bacon crisp?

I add the bacon just before serving or keep it stored separately if I’m prepping the salad in advance.

Conclusion

Club Sandwich Pasta Salad is a fun, flavorful twist on a classic that I keep coming back to. It’s creamy, crunchy, and loaded with all the sandwich goodness I love—turned into a satisfying, fork-friendly dish. Whether I’m bringing it to a barbecue or prepping lunch for the week, this pasta salad always hits the spot.