This Club Sandwich Pasta Salad started as a way to bring my favorite deli sandwich into a single bowl. I first made it on an unexpectedly warm spring afternoon when we needed something portable for a family picnic. Instead of wrestling with bread that kept getting squashed in the cooler, I tossed all the best elements of a club into cooked pasta and a tangy dressing, and everyone went back for seconds. It balances crunchy toasted-bread cubes, smoky bacon, tender chicken, crisp romaine and juicy cherry tomatoes. The texture contrast is what makes it addictive: soft pasta, crisp lettuce, crunchy toast, and creamy dressing.

I discovered the combination by experimenting with what was already in the fridge—leftover rotini, a rotisserie chicken, and a jar of Dijon. The result was a salad that felt familiar and exciting at once. It travels well, holds up for a few hours without getting soggy if you dress it just before serving, and plays nicely with optional add-ins. This version is tuned for approachable ingredients and straightforward technique so you can make it any night of the week or scale it up for gatherings. It has become a regular at summer get-togethers and an easy weekday lunch that keeps well for a couple of days.

Ingredients

• Pasta (3 cups cooked): I recommend rotini or penne for maximum sauce cling and texture contrast. Use a good-quality durum semolina pasta; cook until just al dente so it holds up when chilled.
• Chicken (1 cup cooked, cubed): Leftover roasted chicken or rotisserie chicken works beautifully. Look for white meat for a leaner bite; cube to match the pasta size for balanced distribution.
• Bacon (1/2 cup cooked, crumbled): Thick-cut bacon adds smoky depth—cook until just crisp, drain on paper towels, and crumble. Substitute turkey bacon if preferred.
• Cherry tomatoes (1 cup, halved): Choose ripe, sweet cherry or grape tomatoes for bursts of acidity and color. Halving preserves juice without overwhelming the dressing.
• Red onion (1/2 cup, thinly sliced): Thin slices give a sharp, bright note; soak briefly in cold water if you prefer a milder flavor.
• Romaine lettuce (1 cup, chopped): Adds crisp freshness; chop into bite-sized ribbons and add just before serving to keep it crunchy.
• Cheddar cheese (1/2 cup shredded): Sharp or mild cheddar both work—shredded is easiest for quick tossing.
• Toasted bread cubes or croutons (1/2 cup): Day-old bread toasted with a little oil and salt gives the ideal crunch; croutons are a convenient shortcut.
• Dressing: 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, plus salt and black pepper to taste. The dressing is creamy with bright acidity—adjust the mustard and vinegar to preference.

Instructions

Cook and cool the pasta: Bring a large pot of salted water to a boil and cook 3/4 pound dry pasta (to yield about 3 cups cooked) until al dente, typically 8 to 10 minutes for rotini or penne. Drain and rinse under cool water to stop cooking and reduce steam. Toss with a teaspoon of neutral oil to keep pieces separate while you prepare the rest. Prepare proteins and veg: If using raw bacon, cook slices in a skillet over medium heat until crisp, about 6 to 8 minutes, turning once; drain and crumble. If your chicken is not cooked, pan-sear a thinly sliced breast in a tablespoon of oil over medium-high heat for 4 to 6 minutes per side until it reaches 165°F, then cool and cube. Thinly slice red onion and halve the cherry tomatoes. Make the dressing: Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon Dijon mustard, and 1 tablespoon apple cider vinegar in a bowl. Season with 1/4 teaspoon salt and a generous grind of black pepper. Taste and adjust acidity with a little more vinegar if you like it tangier. Chill briefly if made ahead. Assemble the salad: In a large mixing bowl, combine the cooled pasta, cubed chicken, crumbled bacon, halved tomatoes, sliced red onion, shredded cheddar and chopped romaine. Add the dressing and toss gently until everything is evenly coated. Hold back the toasted bread cubes until the last minute to preserve crunch. Finish and serve: When ready to serve, fold in the toasted bread cubes or sprinkle croutons on top, and garnish with chopped parsley or chives if desired. Serve immediately for optimal texture; if you must refrigerate, add the toasted bread just before serving.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 48 hours. To maintain texture, pack the toasted bread cubes or croutons in a separate container and add them when you serve. If you plan to prepare components ahead, cook and cool the pasta, make the dressing, and refrigerate them separately. For reheating: if you want to revive warmth, briefly microwave a single portion without the lettuce and bread cubes for 30 to 60 seconds, then stir in fresh romaine and toasted cubes just before eating. Always check for off-odors or sliminess as quality indicators—discard if anything seems off.

Ingredient Substitutions

For a lighter dressing, replace half of the mayonnaise with Greek yogurt; the texture will be slightly tangier and lower in fat. Use cooked turkey breast instead of chicken for a leaner result, or smoked turkey for extra depth. Swap cheddar for mozzarella or Monterey Jack if you want a milder cheese. If gluten is a concern, choose a certified gluten-free pasta and gluten-free croutons. To make it vegetarian, omit bacon and use smoked tempeh crumbles for the smoky element.

Serving Suggestions

Serve this salad chilled or at room temperature alongside crisp pickles, a simple green salad, or a bowl of fresh fruit for contrast. For a picnic, pack in a wide shallow container to make tossing easier. Garnish with extra chopped parsley or chives and a lemon wedge for brightness. This salad pairs well with iced tea or a crisp white wine like Sauvignon Blanc for warm-weather gatherings.

Cultural Background

The classic club sandwich is an American luncheon staple—layers of toast, poultry, bacon, lettuce and tomato arranged for portability and contrast. Translating those elements into a composed salad is a modern riff that blends deli tradition with pasta-salad convenience. It reflects a trend in casual American cooking where familiar sandwich fillings are reimagined in bowls for easier sharing and picnic-friendly presentation.

Seasonal Adaptations

In summer, use peak cherry tomatoes and add fresh basil for brightness. In cooler months, swap romaine for shredded kale and roast cherry tomatoes to concentrate their sweetness. Holiday leftovers work well—cubed turkey and cranberry chutney on the side make a festive adaptation. For spring, toss in blanched asparagus tips for a seasonal flourish.

Meal Prep Tips

To meal-prep, portion the salad into individual containers without the toasted bread; keep the dressing chilled in small jars. Assemble fresh romaine and top with cheese and tomatoes in the morning, then add dressing and croutons at lunchtime to keep everything crunchy. This approach keeps the salad lively for packed lunches and ensures textures remain appealing for up to two days.

Whether you’re serving it at a backyard barbecue or bringing it to a potluck, this Club Sandwich Pasta Salad is reliable, simple to prepare, and endlessly adaptable. Give it your own twist and enjoy how it brings familiar flavors to the table in a new, shareable format.