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Club Chicken Pasta Salad

Club sandwich salad vibes with chicken pasta, bacon, tomatoes, and shredded cheddar tossed in a tangy Dijon mayo dressing. Penne gets rinsed cold so it stays firm, then everything chills for a creamy, sandwich-inspired bite.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Penne pasta
  • 1 lb penne pasta
Chicken
  • 2 cup cooked chicken breast, diced
Bacon
  • 8 slice bacon, cooked and crumbled
Romaine and tomatoes
  • 2 cup romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
Cheese
  • 1 cup cheddar cheese, shredded
Dressing
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Equipment

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

Method
 

Cook and chill base
  1. Cook penne pasta according to package directions, then drain and rinse with cold water until no steam remains (visual cue: pasta looks cool and separated).
  2. Set oven to 400°F and cook bacon until crisp, about 12 to 15 minutes; crumble once cool to the touch (visual cue: bacon is browned and snaps).
  3. Whisk mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and pepper until smooth and pourable (visual cue: dressing turns uniform in color).
  4. Combine pasta, diced chicken, crumbled bacon, halved cherry tomatoes, and shredded cheddar in a large bowl (visual cue: cheese and bacon are evenly distributed).
  5. Pour dressing over the salad and toss to coat until glossy throughout (visual cue: pasta is evenly coated, not dry).
  6. Refrigerate for at least 1 hour to firm up the pasta and meld flavors (visual cue: bowl is cold and dressing thickens slightly).
Finish and serve
  1. Just before serving, add chopped romaine lettuce and toss gently so it stays crisp (visual cue: lettuce looks bright green and lightly coated).

Notes

Pro tip: rinse the hot pasta under cold water right after draining to prevent sticking and keep the texture salad-friendly. Store covered in the refrigerator up to 3 days; add romaine just before serving for best crunch. Freezing is not recommended because the lettuce and mayo-based dressing can break. If you want a lighter option, use Greek yogurt in place of up to half the mayonnaise for a tangier dressing.