Looking for an easy side dish or a tasty meal? Try this Club Chicken Pasta Salad Recipe. It has the great taste of a club sandwich in a cool pasta salad.
This salad has tender chicken, crisp bacon, cheese, and fresh veggies. All are mixed with a rich, creamy dressing. Each bite is full of tasty flavor and a nice crunch.
It is great for a potluck, a summer meal, or a quick lunch. You can make this cold pasta dish in just 30 minutes.
Below is a simple step-by-step guide. You will also find easy tips to help you make the salad just right.
Recipe Quick Overview
| Recipe Metric | Details |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 30 minutes |
| Servings | 6 servings |
| Serving Temperature | Served cold |
Complete Ingredients
You need pasta, chicken, bacon, cheese, fresh veggies, and a creamy dressing.
For the Salad
- 8 ounces short pasta: Use rotini, fusilli, or cavatappi. Their shape holds the sauce well.
- 2 cups cooked chicken: Use chopped or shredded chicken. Rotisserie chicken is a fast and easy choice.
- 12 slices bacon: Cook until crisp. Then crumble the bacon into small bits.
- 1 cup cherry or grape tomatoes: Cut the tomatoes in half.
- 1 cup cheese: Use Muenster or Cheddar. Cut the cheese into small cubes.
- 1 cup green bell pepper: Chop it into small pieces.
- 1 cup celery: Chop the celery into small pieces. It adds a nice crunch.
- 1 large avocado: Remove the skin and pit. Chop the avocado just before mixing the salad.
For the Creamy Dressing:
- ¾ cup Italian-style salad dressing: This gives the salad a tangy taste.
- ¼ cup mayonnaise: This makes the dressing rich and smooth.
- Optional swap: Use 1 cup Ranch dressing instead. This gives the salad a creamy Ranch taste.
Step-by-Step Cooking and Assembly Instructions
Follow these easy steps to make a fresh and creamy chicken pasta salad.
Step 1: Cook and Cool the Pasta
- Fill a large pot with lightly salted water.
- Bring the water to a full boil over high heat.
- Add 8 ounces of short pasta, such as rotini, cavatappi, or fusilli.
- Cook the pasta as the package says, or until it is al dente. This often takes 10 to 12 minutes.
- Drain the pasta in a colander.
- Rinse it well with cold water. This stops the cooking and cools the pasta.
Step 2: Make the Dressing
- Add ¾ cup Italian dressing to a large bowl.
- Add ¼ cup mayonnaise.
- Whisk until smooth and well mixed.
- For a Ranch version, use 1 cup Ranch dressing instead.
Step 3: Mix the Salad
- Add the cold pasta to the bowl with the dressing.
- Add 2 cups cooked chicken.
- Add 12 slices of crispy, crumbled bacon.
- Add 1 cup halved cherry tomatoes.
- Add 1 cup cubed Muenster or Cheddar cheese.
- Add 1 cup chopped celery.
- Add 1 cup chopped green bell pepper.
- Gently toss until all the food is coated with the dressing.
Step 4: Add the Avocado
- Chop 1 large avocado.
- Gently fold the avocado into the salad.
- Add it last to help keep the pieces whole and fresh.
Step 5: Chill the Salad
- Cover the bowl with a lid or plastic wrap.
- Place it in the fridge for at least 1 hour.
- Chilling lets the flavors blend.
- Serve the pasta salad cold.
Chef’s Success Tips for Perfect Pasta Salad
To make your pasta salad taste fresh and great each time, follow these simple tips:
- Cook Pasta Al Dente: Cook the pasta until it is firm but not hard. Pasta gets softer as it sits in the fridge. This helps keep the salad from getting mushy.
- Cool the Pasta Fully: Let the pasta cool before you add cheese, avocado, or fresh veggies. Warm pasta can soften the cheese and wilt the veggies. This can ruin the fresh taste and texture.
- Rinse with Cold Water: Rinse the pasta with cold water right after you drain it. This removes extra starch and cools the pasta fast.
Meal Prep and Storage Guidelines
- Store: Put leftovers in an airtight box and keep them in the fridge.
- Keep Fresh: Eat the pasta salad within 2 to 3 days for the best taste and feel.
- Serve Again: Serve it cold right from the fridge. It is great for a fast meal, a picnic, or a potluck.
