Club Sandwich Pasta Salad
You know that perfect bite of a club sandwich? The crispy bacon, the juicy tomato, and that creamy dressing all held together. It’s one of the best sandwiches ever made.
Now, what if I told you we could take all those amazing flavors and turn them into a pasta salad?
This Club Sandwich Pasta Salad is the real deal. It’s perfect for picnics, potlucks, or just a super easy lunch. Forget boring pasta salads. This one is a crowd-pleaser every single time.
What You’ll Need
This recipe uses simple ingredients you can find anywhere. Nothing fancy here, just good old-fashioned flavor.
For the Salad
- Pasta: 1 pound of a short pasta like rotini, fusilli, or bowtie. The ridges are great for holding the dressing.
- Bacon: 12 ounces, cooked until very crispy and then crumbled or chopped.
- Turkey: 2 cups of cooked turkey breast, diced. Leftover Thanksgiving turkey works great, or just buy some from the deli.
- Tomatoes: 1 pint of cherry or grape tomatoes, halved. They hold up better than big tomatoes.
- Romaine Lettuce: 2 cups, chopped. We’ll add this at the end to keep it crunchy.
- Red Onion: 1/2 cup, finely diced. It adds a nice little bite.
- Cheddar Cheese: 1 cup of sharp cheddar, cubed.
For the Dressing
- Mayonnaise: 1 cup of good quality mayonnaise. This is the base, so use one you like.
- Sour Cream or Greek Yogurt: 1/4 cup. This lightens up the mayo a bit.
- Dijon Mustard: 1 tablespoon. Adds a little tang.
- White Vinegar: 1 tablespoon. Helps cut through the richness.
- Sugar: 1 teaspoon. Just a touch to balance everything out.
- Salt and Black Pepper: 1/2 teaspoon each, or to your taste.
Tools You’ll Need
You don’t need any special equipment for this recipe. Just the basics from your kitchen.
- Large pot for boiling pasta
- Colander
- Skillet for cooking bacon
- Knife and cutting board
- Large mixing bowl
- Small bowl for the dressing
- Whisk or spoon
How to Make Club Sandwich Pasta Salad
This comes together in a few simple stages. Just follow along.
Step 1: Cook the pasta according to the package directions until it’s al dente. This means it should still have a slight bite. Mushy pasta is a no-go for pasta salad.
Step 2: While the pasta is cooking, cook your bacon in a skillet until it’s nice and crispy. Transfer it to a paper towel-lined plate to drain, then crumble or chop it once it cools.
Step 3: Drain the cooked pasta in a colander and rinse it with cold water. This stops the cooking process and cools it down quickly. Let it drain really well.
Step 4: While the pasta drains, make the dressing. In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, vinegar, sugar, salt, and pepper until it’s smooth.
Step 5: In your large mixing bowl, combine the cooled pasta, cooked bacon, diced turkey, halved tomatoes, red onion, and cheddar cheese cubes.
Step 6: Pour the dressing over the salad and gently stir everything together until it’s all nicely coated.
Step 7: Cover the bowl and refrigerate the salad for at least 30 minutes. This lets all the flavors hang out and get to know each other.
Step 8: Right before you’re ready to serve, gently stir in the chopped romaine lettuce. This keeps it from getting wilted and sad.
Pro Tips
I’ve made my share of pasta salads over the years. Here are a few things I’ve learned that make a big difference.
- Don’t Overcook the Pasta: I said it before, but it’s the most important rule of pasta salad. Al dente pasta holds its shape and won’t turn into a mushy mess when you stir in the dressing.
- Cool the Pasta Completely: Make sure your pasta is totally cool before you add the mayonnaise-based dressing. Warm pasta can make the dressing separate and get oily. Rinsing with cold water is the fastest way to cool it.
- Save Some Bacon: Hold back a little bit of the crispy bacon and sprinkle it on top right at the end. This guarantees you get some extra crunchy bits in every serving.
- Let It Rest: Don’t skip the chilling step. A good pasta salad needs at least 30 minutes in the fridge for the flavors to meld together. It tastes so much better after it has had a chance to sit.
Substitutions and Variations
This recipe is a great starting point. Feel free to play around with it to make it your own.
You can swap out ingredients based on what you have or what you like. This salad is very forgiving.
| Ingredient | Substitution Idea | Note |
|---|---|---|
| Turkey | Rotisserie Chicken | Easy and flavorful |
| Bacon | Ham or Salami | Changes the flavor profile |
| Cheddar | Swiss or Provolone | Use your favorite cheese |
| Romaine | Spinach or Arugula | Arugula adds a peppery kick |
| Red Onion | Green Onions | Milder flavor |
Here are a few other fun ideas:
- Add Avocado: Dice up an avocado and stir it in just before serving for extra creaminess.
- Make it Spicy: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the dressing.
- Add Hard-Boiled Eggs: Chopped hard-boiled eggs are a great addition for more protein.
Make-Ahead Tips
This is a great dish to make ahead of time, which is perfect for parties or meal prep.
You can make the entire salad (except for the lettuce) up to 24 hours in advance. Keep it covered in the fridge.
The dressing might get absorbed by the pasta as it sits. If it seems a little dry, just stir in another spoonful of mayonnaise or a splash of milk before serving.
Always, always wait to add the lettuce until you are ready to eat.
Nutrition and Diet Swaps
Here is a rough idea of the nutrition. Keep in mind this can change based on the specific ingredients you use.
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 450-550 per serving |
| Protein | 25g |
| Fat | 30g |
| Carbohydrates | 35g |
You can easily adjust this recipe for different dietary needs.
- Gluten-Free: Use your favorite gluten-free pasta. The rest of the ingredients are naturally gluten-free, but always double-check your bacon and deli meat.
- Dairy-Free: Skip the cheese and use a dairy-free mayonnaise and sour cream alternative.
- Lighter Version: Use light mayonnaise, Greek yogurt instead of sour cream, and turkey bacon. You can also add more veggies like bell peppers or cucumbers.
Leftovers and Storage
If you have any leftovers, store them in an airtight container in the refrigerator.
The salad will last for up to 3 days. Just know that the lettuce will get a bit soft over time, but it will still taste great.
I don’t recommend freezing this pasta salad. The mayonnaise and fresh veggies don’t do well in the freezer.
FAQs
Q1. Can I use a different kind of pasta?
Ans: Absolutely. Any short pasta with some texture will work. Penne, macaroni, or shells are all good choices.
Q2. My pasta salad seems dry the next day. How can I fix it?
Ans: This is totally normal. The pasta soaks up the dressing. Just stir in a tablespoon or two of mayonnaise or a little milk to make it creamy again.
Q3. Do I have to use turkey?
Ans: Not at all. Cooked chicken is a perfect substitute. You could even use ham if you prefer. This recipe is all about using what you like.
Q4. Can I leave out the onions?
Ans: Of course. If you’re not a fan of raw onion, feel free to leave them out or swap them for milder green onions.
Wrapping Up
This Club Sandwich Pasta Salad really is the best of both worlds. You get all the classic flavors you love in an easy-to-make, easy-to-eat salad.
It’s a recipe I come back to again and again, and I bet you will too.
Give it a try for your next get-together or just for an easy weeknight meal. Let me know how it turns out in the comments below. I’d love to hear if you made any fun changes
