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Chicken Club Pasta Salad

Chicken club pasta salad with ranch pasta, diced chicken, and crumbled bacon for a club-sandwich-style loaded salad. Cooked penne or rotini is tossed with creamy ranch dressing and chilled, then topped with fresh romaine and cherry tomatoes for crunch.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 1 hour
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 725
Ingredients Equipment Method Notes

Ingredients
  

Chicken Club Pasta Salad
  • 1 lb penne or rotini pasta Use penne or rotini; cook to al dente and rinse cool.
  • 3 cup cooked chicken breast, diced Diced cooked chicken; keep chilled if possible.
  • 10 bacon Cooked and crumbled; use thick-cut if you want extra bite.
  • 2 cup romaine lettuce, chopped Add just before serving to keep it crisp.
  • 1 cup cherry tomatoes, halved Halve for even mix-through and juicy bursts.
  • 1 cup cheddar cheese, shredded Sharp or mild both work; shred fresh for best melt.
  • 1 cup ranch dressing Ranch dressing for the creamy club-salad flavor.
  • 2 tbsp mayonnaise Mix with ranch for a thicker, clingy coating.
  • 0.25 salt and pepper to taste Season the salad to your preference.

Equipment

  • 1 sheet pan
  • 1 large pot
  • 1 mixing bowl

Method
 

Cook pasta
  1. Cook the penne or rotini pasta according to package directions until al dente, then drain and rinse with cold water so it stops cooking and stays firm.
Make ranch dressing
  1. Mix the ranch dressing with the mayonnaise until smooth and creamy.
Build the pasta salad
  1. Combine the pasta, diced chicken breast, crumbled bacon, cherry tomatoes, and shredded cheddar cheese in a large bowl.
Toss and coat
  1. Pour the ranch dressing over the salad and toss until every bite is evenly coated.
Chill
  1. Refrigerate the salad for at least 1 hour so flavors meld and the dressing sets.
Finish with romaine
  1. Just before serving, add the chopped romaine lettuce and toss again so it stays crisp.

Notes

For the best texture, rinse the cooked pasta with cold water and chill before adding romaine so it doesn’t wilt. Store covered in the refrigerator for up to 3 days; freeze is not recommended because lettuce texture suffers. For a lighter option, use light ranch dressing and reduce mayonnaise to 1 tbsp to cut calories while keeping the creamy club-salad vibe.