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Club Chicken Pasta Salad

Club sandwich salad vibes with chicken pasta, crispy bacon, and cheddar in a creamy Dijon dressing. Chilled for 1 hour so the penne stays coated and the flavors meld.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb penne pasta
  • 2 cooked chicken breast, diced
  • 8 bacon, cooked and crumbled
  • 2 romaine lettuce, chopped
  • 1 cherry tomatoes, halved
  • 1 cup cheddar cheese, shredded
Creamy 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

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Bring a large pot of water to a boil, then cook penne pasta according to package directions until al dente. Drain and rinse with cold water, then shake off excess moisture.
Make the Dijon dressing
  1. Whisk mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and pepper until smooth and well combined. Stop when the dressing looks glossy and evenly colored.
Assemble (before chilling)
  1. In a large bowl, combine pasta, diced cooked chicken breast, crumbled bacon, cherry tomatoes, and shredded cheddar. Toss gently so the cheese and bacon are distributed throughout.
  2. Pour the dressing over the salad and toss to coat every piece of pasta. The salad should look lightly creamy rather than dry.
Chill
  1. Refrigerate the salad for at least 1 hour to firm up the flavors. Cover and keep it cold until ready to finish.
Finish just before serving
  1. Add chopped romaine lettuce just before serving, then toss again until evenly mixed. Serve immediately so the lettuce stays crisp.

Notes

Pro tip: rinse the penne with cold water and keep the romaine for the final toss—this prevents soggy lettuce. Store covered in the refrigerator up to 3 days; the texture softens over time, but it’s still good for leftovers. Freezing isn’t recommended due to lettuce and dairy dressing. For a lighter option, swap mayonnaise for Greek yogurt (same amount) to reduce fat while keeping the creamy tang.