If you are on the lookout for a refreshing, flavorful, and hearty dish to brighten up your meal rotation, this Chicken Club Pasta Salad Recipe is exactly what you need. It’s a vibrant mix of tender chicken, crispy bacon, fresh veggies, and cheesy goodness all tossed in a tangy dressing. Every bite offers a delightful crunch, creamy richness, and satisfying textures that will have you coming back for more. Whether for a picnic, a potluck, or a simple family dinner, this salad brings the beloved chicken club sandwich into a fun, pasta salad form that’s both filling and irresistibly delicious.
Ingredients You’ll Need
The magic of this Chicken Club Pasta Salad Recipe lies in its balanced ingredients, each chosen to add a specific flavor or texture that makes the final dish sing. The combination is simple, relying on fresh and pantry staples that come together to create something truly special and colorful.
- 8 oz cavatappi pasta: The spiral shape perfectly holds onto the dressing and mix-ins for maximum flavor in each bite.
- ¾ cup Italian dressing: Adds a zesty and herbaceous flair that brightens the dish beautifully.
- ¼ cup mayonnaise: Brings a creamy richness to balance the tangy dressing and fresh ingredients.
- ½ tsp black pepper: Provides a subtle kick to elevate the overall taste without overpowering.
- 2 cups chopped cooked chicken: The star protein, tender and juicy, making the salad hearty and satisfying.
- 12 slices cooked chopped bacon: Crispy and salty, offering the traditional chicken club crunch and flavor.
- 8 oz cherry tomatoes (halved): Bursts of juicy sweetness that lighten up the salad.
- 1 cup cubed Monterey Jack cheese: Adds smooth, mild creaminess and a little cheesy indulgence.
- 2 medium stalks celery (chopped): Crunchy and refreshing, providing contrast against softer ingredients.
- 1 medium green bell pepper (chopped): Sweet and crisp, enhancing the texture and color palette.
- 1 medium avocado (chopped): Creamy richness and buttery notes that tie everything together.
- 2 green onions (chopped): Fresh and slightly sharp, sprinkled on top for a lively garnish.
How to Make Chicken Club Pasta Salad Recipe
Step 1: Cook the Pasta Perfectly
Start by bringing a large pot of water to a boil over medium-high heat. Add the cavatappi pasta and cook it just until al dente, following the package directions closely. This means it should be tender but still have a slight bite, which helps the pasta hold its shape and texture in the salad without turning mushy. Once cooked, drain the pasta thoroughly and set it aside to cool slightly.
Step 2: Prepare the Creamy Dressing
In a large bowl, whisk together the mayonnaise, Italian dressing, kosher salt, and black pepper. This combination creates a luscious, tangy dressing that perfectly coats every ingredient, bringing harmony to the textures and flavors in the salad. Mixing the mayonnaise with the Italian dressing adds a creamy, slightly rich base with plenty of herbs and spices.
Step 3: Toss Together Salad Ingredients
Once your dressing is ready and pasta cooled, stir in the cooked pasta along with the chopped chicken, crispy bacon, halved cherry tomatoes, cubed Monterey Jack cheese, chopped celery, green bell pepper, and creamy avocado. Toss everything gently but thoroughly, making sure each component is evenly coated in the delicious dressing. The result is a colorful, vibrant salad packed with layers of taste and texture. Finally, sprinkle the chopped green onions on top for a pop of color and fresh bite.
How to Serve Chicken Club Pasta Salad Recipe
Garnishes
Adding garnishes not only boosts flavor but also enhances presentation. For this Chicken Club Pasta Salad Recipe, chopped green onions are the perfect finishing touch, offering a mild oniony crunch and bright green color. You could also add a sprinkle of freshly cracked black pepper to intensify the seasoning or some crispy bacon bits on top for extra indulgence.
Side Dishes
This pasta salad is quite filling on its own, but if you want to build a complete meal, pairing it with lighter sides works beautifully. Consider a fresh green side salad with a lemon vinaigrette to keep things bright, or simple garlic bread for some warm, toasty comfort. A chilled glass of iced tea or lemonade also complements the refreshing qualities of the salad perfectly.
Creative Ways to Present
If you’re serving this Chicken Club Pasta Salad Recipe at a gathering, presentation can make it extra special. Serve it in a large colorful bowl to show off the vibrant ingredients, or layer it in a clear trifle dish for a stunning visual. Individual mason jar portions are trendy and practical for picnics or packed lunches, making the salad easy to transport and enjoy anywhere.
Make Ahead and Storage
Storing Leftovers
This Chicken Club Pasta Salad Recipe keeps well when stored in an airtight container in the refrigerator. It’s best eaten within 2 to 3 days to enjoy the freshest flavors and textures, especially the avocado and crispy bacon. Before serving leftovers, give the salad a gentle toss to redistribute the dressing and freshen it up.
Freezing
Freezing this salad is not recommended because the avocados and creamy dressing will alter in texture after thawing. For the best experience, make it fresh or store leftovers only in the fridge.
Reheating
Since this is a cold pasta salad, reheating isn’t needed. The salad tastes best chilled or at room temperature, allowing all the flavors and textures like the crunchy celery and creamy avocado to shine. Simply take it out of the fridge about 15 minutes before serving for optimal flavor.
FAQs
Can I use a different type of pasta?
Absolutely! While cavatappi is perfect for this recipe because of its shape, you can swap it for rotini, penne, or shells. Just make sure to cook the pasta al dente so it maintains texture in the salad.
How do I keep the avocado from browning?
To keep avocados green and fresh, add a little lemon or lime juice on the chopped pieces before mixing into the salad. This helps slow down oxidation and keeps the salad colorful for longer.
Can I make this recipe vegetarian?
Yes, simply skip the chicken and bacon, and consider adding grilled tofu or chickpeas for protein. The salad will still be delicious with the creamy dressing and fresh vegetables.
What can I substitute for mayonnaise?
If you want a lighter option or dairy-free alternative, try Greek yogurt or an avocado-based dressing instead of mayonnaise. Each will still give you creaminess without changing the overall character too much.
Is this recipe suitable for meal prep?
Definitely! This Chicken Club Pasta Salad Recipe holds up well for meal prep. Just keep the dressing separate until ready to serve if you want to maintain maximum freshness, especially if prepping more than a day ahead.
Final Thoughts
This Chicken Club Pasta Salad Recipe is truly a star when you want a dish that brings together the best flavors of a classic sandwich in an easy, shareable format. It’s colorful, hearty, and fresh — perfect for family meals, parties, or quick lunches. Give it a try and watch how it becomes a trusted favorite in your recipe box that everyone keeps asking for.
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Chicken Club Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
This Chicken Club Pasta Salad is a flavorful and satisfying dish combining tender cavatappi pasta with cooked chicken, crispy bacon, fresh vegetables, and a tangy mayonnaise-Italian dressing blend. Perfect for potlucks, lunches, or a light dinner, it combines creamy, savory, and fresh elements into one delightful salad that serves eight.
Ingredients
Pasta and Dressing
- 8 oz cavatappi pasta
- ¾ cup Italian dressing
- ¼ cup mayonnaise
- ½ tsp black pepper
- kosher salt (to taste)
Salad Mix-ins
- 2 cups chopped cooked chicken
- 12 slices cooked bacon, chopped
- 8 oz cherry tomatoes, halved
- 1 cup cubed Monterey Jack cheese
- 2 medium stalks celery, chopped
- 1 medium green bell pepper, chopped
- 1 medium avocado, chopped
- 2 green onions, chopped (for garnish)
Instructions
- Cook the pasta: Bring a large pot of water to a boil over medium-high heat. Add the cavatappi pasta and cook according to the package directions until al dente, about 10-12 minutes. Drain well and set aside to cool slightly.
- Prepare the dressing: In a large mixing bowl, whisk together the mayonnaise, Italian dressing, kosher salt, and black pepper until the mixture is smooth and well combined.
- Combine the salad ingredients: Add the cooked pasta to the dressing mixture, then stir in the chopped cooked chicken, bacon, halved cherry tomatoes, cubed Monterey Jack cheese, chopped celery, green bell pepper, and chopped avocado. Toss everything gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
- Garnish and serve: Sprinkle the chopped green onions over the salad as a fresh garnish. Serve immediately or refrigerate for 30 minutes to allow flavors to meld before serving.
Notes
- For best results, cook the pasta just until al dente to avoid a mushy texture in the salad.
- Make sure the cooked chicken and bacon are chopped into bite-sized pieces for easy eating.
- Use fresh vegetables and ripe avocado for maximum flavor and texture contrast.
- You can substitute Italian dressing with your favorite creamy dressing if desired.
- This salad can be made a few hours ahead and refrigerated; stir gently before serving.
- For a lighter version, reduce mayonnaise or use a low-fat alternative.
