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Chicken Club Pasta Salad

Everything you love about a club sandwich — chicken, crispy bacon, sharp cheddar, and fresh veggies — tossed in an easy homemade ranch. A hearty, make-ahead summer meal in one bowl.
Prep Time 25 minutes
Cook Time 16 minutes

Ingredients

Salad

  • 8 oz pasta cooked al dente
  • 2 cups rotisserie chicken chopped into bite-sized pieces
  • 9-12 slices bacon cooked crisp and crumbled
  • 2 stalks celery diced
  • 1 bell pepper diced
  • 1 cup tomatoes cubed (grape tomatoes preferred)
  • 1 cup sharp cheddar cheese cut in ½-inch cubes
  • 1 cup homemade ranch dressing see group below
  • 1 tsp salt for the pasta water

Homemade Ranch Dressing

  • ⅔ cup mayonnaise
  • ⅓ cup sour cream
  • ¾ tsp salt
  • ¾ tsp black pepper
  • ¾ tsp garlic powder
  • 1 tbsp milk or buttermilk optional, to thin

Instructions

Salad

  • Bake the bacon at 385°F for 14–16 minutes, until crisp. Drain on paper towels, cool, and crumble into fairly large pieces.
  • Bring a large pot of water to a boil and salt it well (about 1 tsp). Add the pasta and cook to al dente — about 1 minute less than the package directs.
  • Drain the pasta and rinse under cold water to stop the cooking and keep it al dente.
  • Dice the celery, bell pepper, and tomatoes. Cut the cheddar into ½-inch cubes.

Homemade Ranch Dressing

  • Stir together the mayonnaise, sour cream, salt, pepper, and garlic powder until smooth. Thin with a splash of milk or buttermilk if you'd like a pourable consistency.

Assemble

  • In a large bowl, combine the pasta, chicken, celery, bell pepper, tomatoes, cheese cubes, and crumbled bacon. Pour about 1 cup of ranch over and toss gently to coat. (Optional: reserve a little bacon to sprinkle on top.)
  • Taste and adjust seasoning if needed. Serve. Keeps 2–3 days, covered, in the refrigerator.

Video

Notes

  • The homemade ranch keeps in the fridge for about 2 weeks, so it can be made ahead.
  • Grape tomatoes hold up better than diced regular tomatoes.
  • For a sturdy salad, don't overcook the pasta — al dente is key so it doesn't turn mushy once dressed.