Club Sandwich Pasta Salad

This Club Sandwich Pasta Salad grew out of a weeknight challenge: how to turn the familiar, beloved layers of a club sandwich into something that travels well and feeds a crowd. I first made it on a summer evening when neighbors dropped by unexpectedly. I used leftover rotini, a handful of cooked chicken, and the last of the bacon from breakfast; within minutes the kitchen smelled like comfort food with a twist. The final dish kept the crisp bite of romaine and the tang of a mustardy mayo dressing, and everyone kept going back for seconds. It’s become my go-to when I want something that feels indulgent without being fussy.

What makes this combination special is the contrast of textures—al dente pasta, crunchy toasted bread cubes, crisp romaine—and the balance of flavors: savory bacon, sweet cherry tomatoes, sharp cheddar, and a creamy dressing with a bright apple cider tang. I admire how forgiving the formula is: you can substitute what you have, scale easily for a party, and it holds up well for a day in the fridge. Serve it slightly chilled or at room temperature and it will still taste fresh and lively.

Ingredients

• Cooked pasta (3 cups): Use rotini or penne for good sauce cling. Choose a brand you like; I often use Barilla rotini for consistent texture and quick cooking.
• Cooked chicken breast (1 cup, cubed): Rotisserie chicken or leftover grilled chicken works perfectly; aim for evenly sized cubes so every bite has protein.
• Cooked bacon (1/2 cup, crumbled): Thick-cut bacon fried until crisp adds smoky crunch—cook until very crisp then blot on paper towels before crumbling to maintain texture.
• Cherry tomatoes (1 cup, halved): Choose ripe, firm tomatoes like grape or cherry for sweetness and color contrast; halving keeps juices contained.
• Red onion (1/2 cup, thinly sliced): Thin slices add a sharp bite; soak briefly in cold water if you want a milder flavor.
• Romaine lettuce (1 cup, chopped): Chopped romaine contributes crisp, hydrating crunch—add just before serving if you want maximum crispness.
• Shredded cheddar (1/2 cup): Sharp cheddar adds savory depth; pre-shredded works but freshly shredded melts better if you want slightly warm bites.
• Toasted bread cubes or croutons (1/2 cup): Day-old bread toasted with a little oil and salt provides the club sandwich crunch; add at the end to avoid sogginess.
• Mayo (1/2 cup) & sour cream (1/4 cup): The creamy base—use full-fat for richness or light versions for fewer calories; they create the dressing’s body.
• Dijon mustard (1 tablespoon) and apple cider vinegar (1 tablespoon): Dijon brings gentle heat while the vinegar adds brightness to cut through the richness.
• Salt & black pepper: Season carefully; start light and adjust after tossing as cheeses and bacon add saltiness.
• Optional garnish - parsley or chives: Fresh herbs add color and a herbal lift; snip finely for best distribution.

Instructions

Cook and cool pasta: Boil pasta in salted water until just al dente according to package directions (usually 8–11 minutes for rotini). Drain and rinse briefly under cold water to stop cooking and cool the pasta quickly—this prevents it from continuing to soften in the dressing. Prepare proteins and croutons: Cube leftover chicken into 1/2-inch pieces so they integrate evenly. Cook bacon until very crisp, drain on paper towels, and crumble. If making croutons, cube day-old bread, toss with 1 tablespoon oil and a pinch of salt, then toast at 375°F for 8–10 minutes until golden and crisp. Make the dressing: Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon Dijon mustard, and 1 tablespoon apple cider vinegar. Season with 1/4 teaspoon salt and a generous grind of black pepper. Taste and adjust acidity—add a splash more vinegar if you want a brighter dressing. Combine vegetables and cheese: In a large mixing bowl, add halved cherry tomatoes, thinly sliced red onion, chopped romaine, and shredded cheddar. Toss gently to combine so the vegetables are evenly distributed and ready to receive the dressing. Toss everything together: Add cooled pasta, cubed chicken, and crumbled bacon to the bowl with vegetables. Pour the dressing over the top and toss gently but thoroughly until everything is coated. Fold in toasted bread cubes at the end to preserve crunch. Adjust and chill: Taste and adjust seasoning—add salt and pepper as needed. Chill for at least 20 minutes to let flavors meld; if serving later, add extra croutons just before serving to keep them crisp.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. If you anticipate keeping it longer, separate dressing and toasted bread cubes: store the salad base with dressing for up to 48 hours, and keep croutons in a separate resealable bag at room temperature. To reheat slightly, allow the salad to sit at room temperature for 10–15 minutes—this takes the chill off without wilting the romaine. Discard if the salad develops an off smell or slimy textures on vegetables.

Ingredient Substitutions

For a lighter version, replace half the mayonnaise with plain Greek yogurt; the yogurt adds tang and protein while cutting calories. Swap bacon for smoked turkey bacon or omit completely for a pescatarian option—add chickpeas or canned tuna in place of chicken to preserve protein. If you prefer a vinaigrette, whisk 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon, and a pinch of salt and toss instead of the mayo-sour cream base. For dairy-free, use dairy-free mayo and omit cheddar or use a plant-based alternative.

Serving Suggestions

Present this salad in a large shallow bowl so the colorful ingredients are visible—sprinkle chopped parsley or chives on top for a fresh finish. Serve with lemon wedges for those who like extra brightness. It pairs well with chilled iced tea or a crisp white wine. For a heartier meal, offer warm garlic bread on the side or serve over butter lettuce leaf cups for an elegant buffet option. This also works as a sandwich filling—pile it into toasted sourdough for a club-inspired melt.

Cultural Background

The club sandwich is an American classic dating back to late 19th-century hotel dining rooms; it traditionally layers toasted bread with poultry, bacon, lettuce, and tomato. Transforming it into a pasta salad follows a long American tradition of reimagining sandwiches and picnic foods into salads that travel better and feed more people. This bowl captures the club’s essence—smoky cured meat, poultry, crisp greens, and tangy dressing—while adapting it to the communal, relaxed style of potlucks and backyard gatherings popular in American cooking culture.

Seasonal Adaptations

In summer, emphasize ripe heirloom tomatoes and fresh garden herbs like basil or tarragon for bright flavor. In cooler months, switch romaine for shredded kale or cabbage and use roasted cherry tomatoes for a deeper flavor. For holiday gatherings, add roasted butternut squash and swap bacon for pancetta to make the salad feel more seasonal. Adjust the dressing by adding a teaspoon of maple syrup in fall for a slightly sweet counterpoint to the savory ingredients.

Meal Prep Tips

This salad is an excellent make-ahead lunch: cook pasta and proteins on Sunday, store components separately in clear containers, and assemble daily portions in mason jars—place dressing at the bottom, hearty ingredients in the middle, and lettuce at the top to minimize wilting. Add croutons just before eating. For office lunches, keep a small dressing packet cold in a lunch bag and toss the salad at midday for maximum freshness.

Give this Club Sandwich Pasta Salad a try the next time you want familiar flavors in an easy, shareable format. It’s forgiving, flavorful, and designed to be personalized—so make it yours, and enjoy the convivial moments it creates around the table.