Go Back
Chicken Club Pasta Salad

Chicken Club Pasta Salad

A vibrant and satisfying dish that brings all the beloved flavors of a classic club sandwich into a convenient and crowd-pleasing pasta salad format, perfect for picnics, potlucks, or a simple weeknight meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Pasta Salad, Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound rotini pasta (or other short pasta shape like penne, farfalle, or elbow macaroni)
  • 2 cups cooked chicken breast diced or shredded (rotisserie chicken is a great shortcut)
  • 6-8 slices bacon cooked until crisp and crumbled
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion finely diced
  • 1/2 cup celery finely diced
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives optional, for extra oniony flavor
Creamy Dressing
  • 1 cup mayonnaise
  • 1/4 cup sour cream (or plain Greek yogurt for a lighter option)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste salt
  • to taste freshly ground black pepper

Equipment

  • Large pot
  • Colander
  • Large mixing bowl

Method
 

  1. Cook the rotini pasta in a large pot of salted water according to package directions until al dente.
    1 pound rotini pasta
  2. Drain the pasta thoroughly in a colander and rinse under cold running water until completely cool. Drain again very well.
  3. In a large mixing bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, apple cider vinegar, garlic powder, and onion powder until smooth and well combined.
    1 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon garlic powder, 1/2 teaspoon onion powder
  4. Taste the dressing and season generously with salt and freshly ground black pepper. Adjust as needed.
    to taste salt, to taste freshly ground black pepper
  5. Add the cooled, drained pasta to the bowl with the dressing. Add the cooked and crumbled bacon, halved cherry tomatoes, finely diced red onion, finely diced celery, shredded cheddar cheese, chopped fresh parsley, and optional chopped chives.
    1 pound rotini pasta, 6-8 slices bacon, 1 cup cherry tomatoes, 1/2 cup red onion, 1/2 cup celery, 1/2 cup shredded sharp cheddar cheese, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh chives
  6. Gently toss all the ingredients together with the dressing until everything is evenly coated. Be careful not to over-mix.
  7. Cover the bowl tightly and refrigerate the Chicken Club Pasta Salad for at least 30 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Best served chilled.