So picture this: it’s a hot afternoon, you’ve got some leftover chicken in the fridge, and you’re craving something that tastes like effort but secretly took like… 20 minutes. You’re not about to roast a duck or spiralize anything. You just want something good. Something hearty. Something that’ll make you say, “Wait. I made this??”
Let me introduce you to the recipe that checks all those boxes.
This Club Chicken Pasta Salad is basically the soul of a chicken club sandwich—bacon, creamy dressing, juicy chicken, crisp veggies—tossed with pasta and served cold. It’s the kind of thing that makes people hover over the bowl at potlucks, piling it high like they’ve got something to prove. (We’ve all seen that guy. And if you haven’t… it might be you.)
Anyway, this recipe is crazy easy, ridiculously satisfying, and very good at making you look like a genius with leftovers.
Let’s get into it.
What You’ll Need
Here’s the full rundown. You can totally tweak things based on what’s in your kitchen, but these are the basics:
IngredientAmountNotesCooked pasta (corkscrew/rotini)8 ozThink twisty for better dressing clingCooked chicken, chopped2 cupsRotisserie chicken works GREATBacon, cooked and crumbled12 slicesCook it crispy—no one wants soggy bacon sadnessCherry tomatoes, halved1 cupGrape tomatoes also fineCelery, chopped1 cupAdds crunch and freshnessGreen bell pepper, diced1 cupSub red/yellow if you like it sweeterAvocado, diced1Add just before servingMuenster cheese, cubed1 cupCan swap with cheddar or jackMayonnaise¼ cupAdds creaminessItalian-style dressing¾ cupZingy and brings it all together
Let’s Talk About This for a Second
If you’ve ever made pasta salad before, you know it can either be a total win or just…a soggy bowl of regret. The secret? Texture + balance. This one nails both.
You’ve got the soft, creamy bits (cheese, avocado), the fresh crunch (celery, peppers), and smoky-salty heaven from bacon. It’s like a BLT fell in love with a pasta salad and had a beautiful food baby.
Pro Tips (From Me to You)
Here are a few things I’ve learned from making pasta salads that don’t suck:
- Cook pasta just until al dente. If you overcook it, it’ll break down in the dressing and turn to mush in a few hours. No thanks.
- Rinse that pasta. I know some people are against it, but in cold salads, it stops the cooking and cools it down faster. Just do it.
- Make the dressing combo in a separate bowl. Mix mayo and Italian dressing before tossing with the pasta so it’s evenly creamy and tangy.
- Fold in avocado right before serving. Keeps it from going brown and mushy. Also, it looks better. You want those avocado chunks to show up and show off.
- Chill it before serving. Not just temperature-wise, but flavor-wise. Give everything a chance to hang out and get to know each other.
Tools You’ll Actually Use
Not trying to turn your kitchen into a science lab. You’ll need:
- A pot for boiling pasta
- A big mixing bowl (or two)
- Knife and cutting board
- Measuring cups
- Colander
- Whisk or fork for dressing
That’s it. If your kitchen is stocked with those, you’re ready.
Substitutions and Variations
This salad is as flexible as your Saturday afternoon plans.
- Chicken: Swap with turkey, tofu (for a veg version), or even canned tuna if that’s your vibe.
- Dressing: Use ranch, Caesar, or Greek if Italian’s not your thing. Just make sure it’s flavorful and not watery.
- Cheese: Muenster is creamy and mild, but cheddar, gouda, or Monterey Jack totally work too.
- No mayo? Mix your dressing with plain Greek yogurt or smashed avocado.
- Low-carb? Sub in chopped cauliflower or spiralized zucchini (but eat right away—zucchini gets watery fast).
Optional Make-Ahead Tips
- You can prep almost everything ahead of time—just don’t mix in the avocado or bacon until the end.
- Cook pasta and bacon the night before.
- Store the dressing separate and toss it all together right before serving.
Doing this makes life a lot easier if you’re making this for a picnic, BBQ, or your lunch meal prep for the week.
How to Make It (AKA The Play-by-Play)
- Boil your pasta. Salt the water like it owes you money. Cook until al dente (firm but not crunchy), then rinse under cold water to cool it down.
- Mix up your dressing. In a bowl, whisk together the mayo and Italian dressing until smooth and creamy.
- Toss it all together. In a large bowl, combine pasta, chicken, bacon, celery, bell pepper, tomatoes, cheese. Pour in the dressing and mix until everything is lightly coated.
- Add avocado gently. Use a spoon to fold it in so it doesn’t turn into guac.
- Chill for at least 30 minutes. More time = better flavor, but 30 mins is enough to take it from “eh” to “ohhh yeah.”
- Serve cold and try not to eat it all while standing at the fridge. (Harder than it sounds.)
What to Do With Leftovers
- Store in the fridge for up to 4 days in an airtight container.
- It may dry out a bit after day 2—just stir in a splash of dressing or a little mayo to refresh it.
- Don’t freeze this one. Between the mayo and veggies, it won’t bounce back.
FAQ (Because You Might Be Wondering)
“Can I make this without mayo?” Yep. Try Greek yogurt or just double the Italian dressing. Or use mashed avocado for creaminess.
“Do I have to use bacon?” Technically no. But like… why wouldn’t you? Turkey bacon or even crispy tempeh can sub in.
“What if I don’t like raw peppers?” Skip them or roast them first. Or just toss in more celery or even cucumbers for crunch.
“Can I serve it warm?” Sure! Just skip the chilling step and maybe leave out the avocado so it doesn’t get mushy.
Wrap Up
This Club Chicken Pasta Salad isn’t just good. It’s the kind of good that makes people text you afterward asking, “Hey, what was that pasta thing you brought to the party?” It’s creamy, crunchy, tangy, savory, and wildly comforting—all in one bowl.
Best of all? You can make it with what’s in your fridge right now.
So give it a try. Mess around with the ingredients. Make it yours.
And when you do, let me know how it went. Did you make it for lunch? A party? Or just ate it with a fork straight out of the bowl in your kitchen (respect)? Drop a comment, ask your questions, and share your tweaks.
Happy cooking. You got this.
