This Easy Chicken Club Pasta Salad Recipe is everything you love about a classic chicken club sandwich—only better and in pasta form. Loaded with juicy chicken, crispy bacon, cherry tomatoes, cheddar cheese, red onion, and shredded lettuce, all tossed in a creamy, tangy dressing, it’s hearty enough to serve as a main dish but perfect as a side, too. Whether you’re hosting a cookout, prepping lunch for the week, or just want a fresh and filling meal, this pasta salad is your new go-to.
Ingredients
For the Salad:
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12 oz pasta (rotini, bowtie, or penne)
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1½ cups cooked chicken breast, diced
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1 cup cooked bacon, crumbled
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1 cup cherry tomatoes, halved
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1 cup shredded lettuce
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1 cup shredded cheddar cheese
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½ cup diced red onion
For the Dressing:
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½ cup mayonnaise
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¼ cup sour cream
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2 tbsp Dijon mustard
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1 tbsp red wine vinegar
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1 tsp garlic powder
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Salt and pepper to taste
Preparation
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Let it cool completely.
Step 2: Make the dressing
In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, red wine vinegar, garlic powder, and a pinch of salt and pepper. Adjust seasoning to taste.
Step 3: Assemble the salad
In a large bowl, combine the cooked and cooled pasta, diced chicken, crumbled bacon, cherry tomatoes, red onion, and shredded cheddar cheese. Pour the dressing over the mixture and toss until evenly coated.
Step 4: Add the lettuce
Just before serving, gently fold in the shredded lettuce to keep it fresh and crisp.
Step 5: Chill and serve
Refrigerate the pasta salad for at least 30 minutes before serving to let the flavors meld. Serve chilled or at room temperature.
Variation
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Southwest Twist: Add black beans, corn, and avocado with a chipotle-lime dressing
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Low-Carb Option: Substitute pasta with chopped cauliflower or spiralized zucchini
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Ranch Club: Use ranch dressing instead of Dijon-mayo mix
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Veggie Boost: Add cucumber, bell pepper, or shredded carrots
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Gluten-Free: Use gluten-free pasta and check your dressing ingredients
Cooking Note
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Always rinse pasta for cold salads—it stops cooking and prevents stickiness
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Use rotisserie chicken for a quick, flavorful shortcut
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Add lettuce just before serving to avoid wilting
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Bacon should be crispy and well-drained to avoid sogginess
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Adjust dressing consistency with a splash of milk or vinegar if needed
Tips
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Make it ahead of time, but stir in lettuce at the last minute
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Store leftovers in an airtight container in the fridge for up to 3 days
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Perfect for lunchboxes, picnics, and meal prep
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Serve with grilled corn or garlic bread for a full meal
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Add hot sauce or red pepper flakes for a spicy kick
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Nutritional Information (per serving, based on 6 servings)
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Calories: 420
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Protein: 20g
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Fat: 26g
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Carbohydrates: 28g
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Sugar: 3g
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Sodium: 680mg
Note: May vary depending on specific ingredients used
FAQs
Can I make this pasta salad ahead of time?
Yes! Make it up to a day in advance. Just wait to stir in the lettuce until right before serving.
Can I use store-bought dressing?
Definitely. A good ranch or creamy Italian dressing works well if you’re short on time.
Is this best served cold or room temperature?
It’s best served chilled, but it still tastes great at room temperature—perfect for potlucks.
Can I use another protein instead of chicken?
Yes—try diced turkey, ham, or even hard-boiled eggs for a twist.
Will it keep well in the fridge?
It holds up well for 2–3 days. Store it in an airtight container and give it a quick stir before serving.
Conclusion
This Easy Chicken Club Pasta Salad Recipe is a creamy, crave-worthy mashup of comfort food and fresh salad—ideal for any occasion. Whether you’re whipping it up for a picnic, packing it for lunch, or serving it as a BBQ side, it’s always a hit. With tender pasta, smoky bacon, juicy tomatoes, and that creamy tangy dressing, every bite delivers a full-flavored punch. Simple to make, satisfying to eat, and guaranteed to become a family favorite!
Print
Easy Chicken Club Pasta Salad Recipe
- Total Time: 30 min
Ingredients
Ingredients
For the Salad:
-
12 oz pasta (rotini, bowtie, or penne)
-
1½ cups cooked chicken breast, diced
-
1 cup cooked bacon, crumbled
-
1 cup cherry tomatoes, halved
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1 cup shredded lettuce
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1 cup shredded cheddar cheese
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½ cup diced red onion
For the Dressing:
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½ cup mayonnaise
-
¼ cup sour cream
-
2 tbsp Dijon mustard
-
1 tbsp red wine vinegar
-
1 tsp garlic powder
-
Salt and pepper to taste
Instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Let it cool completely.
Step 2: Make the dressing
In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, red wine vinegar, garlic powder, and a pinch of salt and pepper. Adjust seasoning to taste.
Step 3: Assemble the salad
In a large bowl, combine the cooked and cooled pasta, diced chicken, crumbled bacon, cherry tomatoes, red onion, and shredded cheddar cheese. Pour the dressing over the mixture and toss until evenly coated.
Step 4: Add the lettuce
Just before serving, gently fold in the shredded lettuce to keep it fresh and crisp.
Step 5: Chill and serve
Refrigerate the pasta salad for at least 30 minutes before serving to let the flavors meld. Serve chilled or at room temperature.
Notes
-
Always rinse pasta for cold salads—it stops cooking and prevents stickiness
-
Use rotisserie chicken for a quick, flavorful shortcut
-
Add lettuce just before serving to avoid wilting
-
Bacon should be crispy and well-drained to avoid sogginess
-
Adjust dressing consistency with a splash of milk or vinegar if needed
- Prep Time: 20 min
- Cook Time: 10 min
Nutrition
- Calories: 420
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 26 g
- Carbohydrates: 28 g
- Protein: 20 g