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Club Chicken Pasta Salad

Club sandwich salad vibes in pasta form: penne tossed with diced chicken, crumbled bacon, cherry tomatoes, and cheddar in a tangy Dijon dressing. Chilled for an hour so it stays creamy, then finished with crisp romaine just before serving.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb penne pasta Cooked until al dente.
  • 2 cup cooked chicken breast, diced Use leftover roasted or rotisserie chicken if available.
  • 8 bacon slices, cooked and crumbled Crumble while warm for best texture.
  • 2 cup romaine lettuce, chopped Add after chilling so it stays crisp.
  • 1 cup cherry tomatoes, halved Halve for even bites.
  • 1 cup cheddar cheese, shredded Sharp cheddar gives the classic club-sandwich flavor.
Dijon dressing
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 0.25 salt and pepper to taste Season to your preference.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and cool the pasta
  1. Cook penne pasta according to package directions until al dente. Drain, then rinse thoroughly with cold water so it doesn’t clump.
Make the Dijon dressing
  1. Whisk mayonnaise, sour cream, Dijon mustard, and lemon juice with salt and pepper until smooth. Taste and adjust seasoning as needed.
Assemble and chill
  1. Combine cooled pasta, diced chicken, crumbled bacon, halved cherry tomatoes, and shredded cheddar in a large bowl. Toss gently to distribute everything evenly.
  2. Pour the dressing over the salad and toss to coat all ingredients. Make sure the pasta is fully slicked with dressing.
  3. Refrigerate the salad for at least 1 hour to let flavors meld. Cover to prevent drying out.
Finish and serve
  1. Just before serving, add chopped romaine lettuce and toss. Serve immediately so the lettuce stays crisp.

Notes

Pro tip: Rinsing the pasta with cold water right after draining keeps the texture firm after chilling. Refrigerate in an airtight container for 3–4 days; freeze not recommended because the romaine and cheese texture can suffer. For a lighter option, swap mayonnaise for light mayo or use Greek yogurt for part of the dressing.