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Club Chicken Pasta Salad

Club sandwich salad vibes in a bowl—penne pasta tossed with diced chicken, crumbled bacon, and cheddar. Cool and creamy, with Dijon-mayo dressing and cherry tomatoes for bright pops.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 1 hour
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

penne pasta
  • 1 lb penne pasta Cook and rinse with cold water so it stays firm.
chicken
  • 2 cup cooked chicken breast, diced Use chopped or diced cooked chicken for easy mixing.
bacon
  • 8 slice bacon, cooked and crumbled Crumbled bacon adds salty crunch on top.
salad add-ins
  • 2 cup romaine lettuce, chopped Added just before serving for crisp bite.
  • 1 cup cherry tomatoes, halved Halved so they distribute throughout the salad.
  • 1 cup cheddar cheese, shredded Toss in early so it coats the pasta.
dressing
  • 0.5 cup mayonnaise Base of the creamy club-style dressing.
  • 0.25 cup sour cream Adds tang and creaminess.
  • 2 tbsp Dijon mustard Classic club flavor and mild heat.
  • 1 tbsp lemon juice Brightens and balances the mayo.
  • 0.25 salt and pepper to taste Season the dressing and adjust after chilling.

Equipment

  • 1 sheet pan
  • 1 large pot
  • 1 mixing bowl

Method
 

Cook the pasta
  1. Bring a large pot of water to a boil, then cook penne pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking.
Make the dressing
  1. In a mixing bowl, whisk mayonnaise, sour cream, Dijon mustard, and lemon juice with salt and pepper until smooth. The mixture should look creamy and evenly tinted.
Combine the salad (without romaine)
  1. In a large bowl, combine pasta, diced chicken, crumbled bacon, cherry tomatoes, and shredded cheddar. Mix until the pasta is evenly coated with the mix-ins.
Dress and toss
  1. Pour the dressing over the salad and toss to coat thoroughly. You should see a glossy, creamy coating on the pasta and tomatoes.
Chill
  1. Refrigerate the salad for at least 1 hour to let the flavors meld. Cover and keep cold until the salad is firm and chilled.
Finish and serve
  1. Just before serving, add chopped romaine lettuce and toss lightly. The lettuce should stay crisp with bright green flecks throughout.

Notes

Pro tip: rinse the pasta with cold water and let it drain well so the salad doesn’t get watery after chilling. Store covered in the refrigerator for up to 3 days; add the romaine right before serving for best crunch. Freezing isn’t recommended since lettuce and creamy dressing change texture. For a lighter swap, replace mayonnaise and sour cream with plain Greek yogurt (use the same amounts) for a tangier, higher-protein version.