Description
This Club Sandwich Pasta Salad is a creamy, crunchy, and irresistibly fresh dish perfect for a quick lunch or a delightful side. Combining tender rotini pasta with smoky bacon, juicy chicken breast, and crisp vegetables, all tossed in a tangy Dijon-mustard dressing, this salad offers the nostalgic flavors of a classic club sandwich in a fun, pasta salad form.
Ingredients
Scale
Pasta
- 8 ounces rotini or fusilli pasta, cooked and drained
Meats
- 4 slices cooked bacon, crumbled
- 1 cup cooked chicken breast, diced
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta: In a large pot, cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Combine salad ingredients: In a large mixing bowl, combine the cooked and cooled pasta, crumbled bacon, diced chicken, cherry tomatoes, diced cucumber, and finely chopped red onion.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper until the dressing is smooth and well combined.
- Toss the salad: Pour the dressing over the pasta mixture. Gently toss everything to ensure the ingredients are evenly coated with the dressing.
- Chill the salad: Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld and the salad to become refreshing.
- Final seasoning: Before serving, give the salad a good stir, taste it, and adjust the seasoning with additional salt or pepper if needed.
Notes
- For best results, use freshly cooked pasta and cool it completely before mixing to prevent sogginess.
- Feel free to substitute chicken with turkey breast for a slightly different flavor.
- This salad can be prepared a day ahead; just keep it covered and refrigerated.
- Add chopped lettuce or iceberg for extra crunch if desired.
- Make it lighter by substituting mayonnaise with Greek yogurt.
