Description
A flavorful and hearty Club Sandwich Pasta Salad combining tri-color rotini pasta with a medley of classic club sandwich ingredients like beef bacon, chicken, cheddar cheese, and fresh vegetables, all tossed in a creamy Dijon-mustard dressing. Perfect for potlucks, picnics, or a satisfying lunch.
Ingredients
Scale
Pasta and Cheese
- 12 ounces tri-color rotini pasta
- 8-ounce block of cheddar cheese, cubed
For the Sauce
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
For the Filling
- 1 cup cooked and chopped beef bacon
- 1 cup cooked chicken, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1 cup shredded lettuce
Instructions
- Cook the Pasta: Cook the tri-color rotini pasta according to the package instructions until al dente. Once cooked, drain and rinse the pasta under cold water to stop the cooking process and cool it down for the salad.
- Prepare the Dressing: In a bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Whisk the ingredients together until you achieve a smooth and creamy dressing.
- Combine Salad Ingredients: In a large mixing bowl, add the cooked and cooled pasta, chopped beef bacon, diced chicken, halved cherry tomatoes, diced cucumber, finely chopped red onion, shredded lettuce, and cubed cheddar cheese. Pour the prepared dressing over the mixture and toss everything together thoroughly to coat all ingredients evenly.
- Chill Before Serving: Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 30 minutes. This allows the flavors to meld and the salad to serve chilled.
Notes
- Use cooked chicken and bacon for ease and better flavor; leftover roasted chicken works well.
- Rinsing pasta after cooking prevents it from becoming sticky in the salad.
- For a lighter dressing, substitute half the mayonnaise with Greek yogurt.
- Feel free to add or swap vegetables, such as bell peppers or avocado, for extra texture and flavor.
- This salad can be made a few hours ahead and kept refrigerated before serving.
