Everything you like in a club sandwich, turkey, chicken, crispy bacon, lettuce and tomato in a creamy mayo dressing, tossed with pasta instead of stacked between toast. This club sandwich pasta salad is a make-ahead dish that feeds four as a lunch or more as a side, and it travels well to picnics, potlucks and barbecues.
- Prep time: 20 minutes
- Cook time: 15 minutes (pasta and bacon)
- Chill time: at least 30 minutes, ideally 1 to 2 hours
- Serves: 4 as a main, 6 to 8 as a side
Jump to:
- About this salad
- Ingredients
- Step-by-step method
- Tips and troubleshooting
- Variations
- Make-ahead, storage and food safety
- FAQs
About this salad
A classic club sandwich has layers of sliced poultry, bacon, lettuce, tomato and mayonnaise. Turning those parts into a pasta salad keeps the same flavors in a form that is easier to prep in bulk. Elbow macaroni or rotini holds the dressing well, the mayonnaise and mustard stand in for the sandwich spread, and a little lemon juice cuts through the richness.
Because it uses already-cooked chicken and turkey, it is also a good way to use leftover roast chicken or deli turkey, and it saves you from running the oven in warm weather.
Ingredients
For the salad
- 2 cups elbow macaroni or rotini
- 1 cup cooked chicken breast, chopped
- 1 cup cooked turkey breast, chopped
- 4 slices bacon, cooked crisp and chopped
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- ½ cup shredded lettuce
- ¼ cup finely chopped red onion (optional)
For the dressing
- ½ cup mayonnaise
- ¼ cup mustard, yellow or Dijon
- 1 tablespoon lemon juice
- Salt and pepper to taste
About the mustard: a quarter cup gives a distinctly tangy dressing. If you prefer a milder, creamier one, start with 2 tablespoons, taste, and add more. Dijon is sharper than yellow mustard, so use a little less of it.
Step-by-step method
- Cook the pasta. Boil in well-salted water until just al dente, following the package time. Drain, rinse under cold water until fully cool, and shake off the excess water.
- Cook the bacon. Fry until crisp, drain on paper towels, and chop. Keep it in a separate bowl for now.
- Prep the vegetables. Halve the tomatoes and dice the cucumber. If the cucumber is seedy, scoop out the seeds first so they do not water down the dressing. Pat both with a paper towel.
- Make the dressing. Whisk the mayonnaise, mustard, lemon juice, salt and pepper until smooth.
- Combine. In a large bowl, toss the cooled pasta, chicken, turkey, tomatoes, cucumber and onion with the dressing until everything is evenly coated.
- Chill. Cover and refrigerate for at least 30 minutes so the flavors blend and the salad is properly cold.
- Finish. Just before serving, fold in the lettuce and bacon so the lettuce stays crisp and the bacon keeps its crunch. Taste, then adjust salt, pepper and lemon.
Tips and troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Salad looks dry after chilling | The pasta absorbed the dressing | Stir in a spoonful of mayo and a squeeze of lemon, or a splash of milk |
| Runny, watery dressing | Warm pasta or wet vegetables | Cool the pasta completely and pat the vegetables dry |
| Soggy bacon | Added too early | Fold it in right before serving |
| Wilted lettuce | Mixed in hours ahead | Add lettuce at the last minute, or serve it underneath |
| Too tangy | Too much mustard | Add more mayo and a pinch of sugar to round it out |
| Mushy pasta | Overcooked | Cook just to al dente, since it softens as it sits in the dressing |
- Salt the pasta water well. Pasta that is seasoned from the start tastes better than salad that is salted only at the end.
- Do not skip the cold rinse. It stops the cooking and keeps the dressing from melting into a greasy film.
- Dry the chicken and turkey with a paper towel if they were stored in juices or packaging liquid.
- Use fresh herbs such as parsley, chives or basil for brightness.
Variations
- One meat only: use 2 cups of chicken or 2 cups of turkey instead of both. Ham also works.
- Lighter dressing: replace up to half the mayonnaise with plain Greek yogurt, and add an extra squeeze of lemon.
- Add avocado: dice it and fold it in just before serving, with a little lemon juice to keep it green.
- Cheesy: add ½ cup of cubed cheddar, Swiss or pepper jack.
- Spicy: mix a little hot sauce into the dressing, or add diced jalapeños.
- Vegetarian: replace the meat with chickpeas and crispy mushrooms or smoky tempeh, and use a vegan mayonnaise if needed.
- Lower-carb: use chickpea or lentil pasta, or swap the pasta for spiralized zucchini and serve right away, since zucchini releases water.
- Gluten-free: use a gluten-free pasta, and rinse it well because some brands are stickier.
- For kids: cut everything small, use a fun pasta shape, and use mild mustard or a spoonful of honey in the dressing.
What to serve with it
Serve it cold as a main with crusty bread or fruit, or as a side for grilled burgers, chicken or sausages. For a lighter plate, pair it with the tangy Bartaco cucumber salad. At a cookout, it goes well with air fryer corn dogs, and a pitcher of homemade lemonade keeps drinks simple. If you are bringing a hot dish as well, the bacon cheeseburger lasagna makes a good partner for a potluck table. Iced tea, sparkling water with lime, or a crisp Sauvignon Blanc also pair well.
Make-ahead, storage and food safety
- Make ahead: mix everything except the lettuce and bacon up to 24 hours ahead. Add those two just before serving.
- Refrigerator: up to 3 days in an airtight container.
- Keep it cold. This salad contains mayonnaise and cooked meat, so do not leave it out for more than 2 hours, or 1 hour if it is hotter than 90°F (32°C). For picnics, set the bowl in a larger bowl of ice or keep it in a cooler.
- Do not freeze. The dressing separates and the pasta turns soft and mealy.
This is a hearty salad, with pasta, mayonnaise and bacon contributing most of the calories, and it contains wheat, egg (in mayonnaise), mustard and pork. The recipe card lists an estimate of 450 calories per serving, which can run higher depending on how much dressing and bacon you use. A lighter dressing, whole-wheat pasta and extra vegetables make it more balanced.
Printable recipe card
Club Sandwich Pasta Salad
Equipment
- Large pot for boiling pasta
- Large mixing bowl
- Frying pan (for cooking bacon)
- Small bowl for preparing the dressing
- Serving platter or individual bowls
Ingredients
- 2 cups of elbow macaroni or rotini pasta
- 1 cup of cooked chicken breast chopped
- 1 cup of cooked turkey breast chopped
- 4 slices of bacon crispy and chopped
- 1 cup of cherry tomatoes halved
- 1 cup of cucumber diced
- 1/2 cup of shredded lettuce
- 1/4 cup of red onion optional, finely chopped
- 1/2 cup of mayonnaise
- 1/4 cup of mustard yellow or Dijon
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Instructions
- Cook the pasta: Boil the pasta in salted water according to package instructions until al dente. Drain and rinse with cold water to cool it down, then set it aside.
- Cook the bacon: In a frying pan, cook the bacon until crispy. Drain the bacon on a paper towel and chop it into small pieces.
- Prepare the dressing: In a small bowl, combine the mayonnaise, mustard, lemon juice, salt, and pepper. Mix well until smooth.
- Assemble the salad: In a large mixing bowl, combine the cooled pasta, chopped chicken, chopped turkey, crispy bacon, cherry tomatoes, cucumber, and lettuce.
- Toss and coat: Pour the dressing over the pasta mixture and toss until everything is well-coated.
- Chill and serve: Refrigerate for at least an hour before serving to allow the flavors to meld. Serve cold.
Notes
FAQs
Can I make club sandwich pasta salad ahead of time?
Yes. Mix everything except the lettuce and bacon up to a day ahead, and add those just before serving so they stay fresh and crisp.
How long does it keep in the fridge?
Up to 3 days in an airtight container. Keep it cold, and do not leave it out for more than 2 hours.
Why did my pasta salad turn dry?
Pasta keeps absorbing dressing as it sits. Stir in a spoonful of mayonnaise and a squeeze of lemon juice, or a splash of milk, before serving.
Can I use deli meat instead of cooked chicken and turkey?
Yes. Sliced deli turkey, chicken or ham works well. Cut it into bite-size pieces, and pat dry if it feels wet.
Can I make it vegetarian?
Yes. Use chickpeas, crispy mushrooms or tempeh in place of the meat, and use a vegetarian mayonnaise if you need a vegan version.
Can I freeze it?
No. The mayonnaise dressing separates and the pasta becomes mushy when thawed.
Tell me how yours turned out
Did you add avocado, swap the dressing for yogurt, or use leftover roast chicken? Leave a comment and a star rating below. Notes on how much mustard you used and how it held up on a picnic help other readers.