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
Scale
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.
