Chicken Club Pasta Salad

Chicken club pasta salad with ranch dressing, diced chicken, and crisp bacon crumbles tossed with penne and cheddar. Chilled for at least 1 hour so the flavors meld, then finished with crunchy romaine like a club sandwich in pasta form.

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Prep Time 20

Cook Time 15

chilling 1

Total Time 1 35

Servings: 8 servings

Course: Main Dish

Cuisine: American

Calories: 620

Ingredients Method Notes

Ingredients

Pasta salad base

1 lb penne or rotini pasta
3 cups cooked chicken breast, diced
10 slices bacon, cooked and crumbled
2 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 cup cheddar cheese, shredded
1 cup ranch dressing
2 tbsp mayonnaise
1 salt and pepper to taste

Method

Cook and prep

Cook penne or rotini pasta according to package directions, then drain and rinse with cold water to stop the cooking. Spread it out briefly so the pasta cools faster for easier tossing.
Mix ranch dressing with mayonnaise until smooth and pourable. Taste and add salt and pepper to taste if needed.
Combine pasta, diced chicken breast, crumbled bacon, halved cherry tomatoes, and shredded cheddar in a large bowl. Fold gently so the pasta stays intact.
Pour the ranch mixture over the salad and toss to coat evenly. Continue tossing until the pasta looks glossy with dressing.

Chill and serve

Refrigerate for at least 1 hour to let flavors meld. Cover the bowl so the pasta doesn’t dry out.
Just before serving, add chopped romaine lettuce and toss again. Serve immediately for the best crunch.

Notes

Pro tip: rinse the hot pasta with cold water so it chills quickly and doesn’t turn gummy. Store covered in the refrigerator for up to 3 days; for best texture, add romaine right before serving (it can wilt in leftovers). Freezing isn’t recommended because the lettuce and mayo-based ranch lose texture. For a lighter option, use Greek yogurt ranch or light mayonnaise in place of mayonnaise.