This Club Sandwich Pasta Salad began as a weeknight solution when I wanted the comfort of a club sandwich without assembling a stack of separate ingredients. I discovered this combination one busy summer afternoon while cleaning out the fridge. I had cooked pasta left over from lunch, a container of cooked chicken, and a few ripe cherry tomatoes. The result was a summer bowl that tastes like the best parts of a club sandwich all tossed together. It is crisp from romaine lettuce and toasted bread cubes, savory from bacon and cheddar, and bound with a tangy creamy dressing that brightens every bite.

What makes this dish special is how quickly pantry staples and cooked proteins come together to make something greater than the sum of its parts. The textures play off each other in an enjoyable way. The pasta is tender, the chicken provides substance, bacon lends umami, and the toasted bread gives satisfying crunch. Make it for picnics, potlucks, or a casual weeknight meal where everyone can serve themselves from a big bowl. My family loves it because it eats well warm or chilled and holds up through the afternoon when we have guests lingering in the yard.

Ingredients

• Cooked pasta: 3 cups of cooked rotini or penne. Choose a sturdy shape that grabs dressing well. I prefer rotini because its spirals hold onto dressing and bits of bacon.
• Cooked chicken: 1 cup of cubed cooked chicken breast. Use roasted or poached chicken. If using store rotisserie chicken, remove skin and shred or cube into bite sized pieces for even bites.
• Bacon: 1/2 cup cooked bacon crumbled. Cook until crisp to provide texture contrast. For less smokiness choose thick cut or for stronger flavor use applewood smoked bacon.
• Cherry tomatoes: 1 cup halved. Use ripe but firm tomatoes to avoid watery dressing. Heirloom cherry tomatoes add color and sweetness.
• Red onion: 1/2 cup thinly sliced. Soak briefly in cold water if you want a milder onion presence.
• Romaine lettuce: 1 cup chopped. Add romaine just before serving to keep it crunchy.
• Cheddar cheese: 1/2 cup shredded. Sharp cheddar complements bacon and chicken but mild cheddar or Swiss also works.
• Toasted bread: 1/2 cup cubed toasted bread or croutons. Use day old bread toasted with a little olive oil for best crunch.
• Dressing: 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon Dijon mustard and 1 tablespoon apple cider vinegar. Salt and black pepper to taste. This creamy dressing mimics the richness of club sandwich spreads with a bright vinegar note.
• Optional garnish: Chopped fresh parsley or chives for color and freshness.

Instructions

Cook and cool pasta Bring salted water to a boil and cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta quickly. Toss with a tablespoon of olive oil to prevent sticking and set aside to reach room temperature, about 10 minutes. Prepare proteins and vegetables If using raw chicken or bacon, cook until done and cool. Cube the cooked chicken into bite sized pieces. Cook bacon until crisp then drain on paper towel and crumble. Halve cherry tomatoes, thinly slice red onion and chop romaine into roughly one inch pieces so they are easy to eat. Combine in a large mixing bowl. Make the dressing In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon Dijon mustard and 1 tablespoon apple cider vinegar. Taste and season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper, then adjust to preference. The dressing should be tangy and creamy without being heavy. Assemble the salad Add cooled pasta, cubed chicken, crumbled bacon, halved tomatoes, sliced onion and shredded cheddar to the bowl with vegetables. Pour the dressing over the ingredients and toss gently until everything is evenly coated. Add toasted bread cubes last and toss lightly so they absorb a little dressing but retain crunch. Serve immediately or chill briefly for 20 minutes to let flavors knit. Garnish and serve Just before serving scatter chopped parsley or chives on top for freshness. If you are transporting the salad, pack the bread cubes separately and add them at the last minute to keep the texture crisp.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 24 hours. If you have already added the toasted bread cubes they may soften, so store any extra croutons separately. To reheat, allow cold salad to sit at room temperature for 10 minutes, stir gently and serve. If you prefer a warm version, briefly microwave a single portion for 30 to 45 seconds, then add fresh lettuce and bread cubes. Always check for quality indicators such as off odors or slimy lettuce before serving.

Ingredient Substitutions

Substitute cooked turkey for chicken for a lighter take or use deli roasted turkey when pressed for time. Replace bacon with pancetta or smoked tempeh for a vegetarian friendly option, noting that the flavor will shift. Swap cheddar for Swiss or provolone for a milder, melt friendly cheese. For a lighter dressing use plain Greek yogurt in place of sour cream and a light mayonnaise to cut calories without losing creaminess. If avoiding dairy omit the cheese and use a dairy free mayonnaise and yogurt alternative.

Serving Suggestions

Serve this salad with crisp iced tea or a light white wine. Present it in a large shallow bowl so the ingredients spread out and the colors show. Garnish with extra chopped herbs and a lemon wedge if you like a citrus lift. For a picnic portion the salad packs well in individual mason jars with dressing on the bottom and lettuce on top to keep textures distinct until you eat.

Cultural Background

The classic club sandwich traces its origins to American hotels and clubs in the late 19th century and is known for layered turkey, bacon, lettuce and tomato. This pasta version translates those same flavors into a single bowl, reflecting contemporary approaches to combining sandwich favorites with pasta salads. It draws from deli traditions and pasta salad heritage, blending them into an approachable summer staple that borrows from both salad and sandwich culture.

Seasonal Adaptations

In summer use the ripest cherry tomatoes and add fresh corn kernels for sweetness. In cooler months swap tomatoes for roasted red peppers and add thinly sliced apple for a crisp sweet note. On holiday occasions make the chicken herb roasted and use smoky bacon for a more festive profile. Adjust the dressing by adding a teaspoon of honey in winter when tomatoes are less sweet to balance the acidity.

Meal Prep Tips

Prepare components in advance for quick assembly. Cook pasta and proteins ahead and store them separately. Chop vegetables the day before but keep lettuce refrigerated in a paper towel lined container to maintain crispness. Mix the dressing up to three days ahead and refrigerate. When assembling for lunches portion into containers with dressing on the bottom so salads stay fresh and vibrant until you toss and eat.

This Club Sandwich Pasta Salad is a versatile, satisfying bowl that brings the best parts of a favorite sandwich into one colorful dish. Try making a double batch for gatherings and watch how quickly it becomes a new favorite among family and friends.