Description

This Club Sandwich Pasta Salad combines the classic flavors of a club sandwich with a creamy, tangy dressing and fresh, crunchy vegetables. Perfectly cooked rotini pasta is tossed with crispy bacon, tender chicken breast, juicy cherry tomatoes, cucumber, and red onion, then coated in a rich blend of mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Chilled to meld flavors, this dish is a refreshing and satisfying salad ideal for potlucks, picnics, or light meals.

Ingredients

Scale

Pasta

8 ounces rotini or fusilli pasta, cooked and drained

Meats

4 slices cooked bacon, crumbled
1 cup cooked chicken breast, diced

Vegetables

1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, finely chopped

Dressing

1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Salt and pepper, to taste

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Instructions

Cook the pasta: In a large pot, bring water to a boil and cook the rotini or fusilli pasta according to package instructions until al dente, about 8-10 minutes. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
Combine ingredients: In a large mixing bowl, combine the cooked and drained pasta with crumbled bacon, diced cooked chicken breast, halved cherry tomatoes, diced cucumber, and finely chopped red onion.
Make the dressing: In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper until the mixture is smooth and creamy.
Toss the salad: Pour the dressing over the pasta and meat mixture. Toss gently but thoroughly to ensure every ingredient is evenly coated with the dressing.
Chill: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
Serve: Before serving, give the salad a good stir and taste to adjust seasoning if needed, then serve cold.

Notes

For best texture, make sure to rinse the pasta under cold water after cooking to prevent it from becoming mushy.
You can substitute the chicken breast with turkey or ham if preferred.
Feel free to add chopped lettuce or avocado for extra freshness and texture.
This salad can be made a few hours ahead and stored in the refrigerator, making it great for meal prep or entertaining.
Adjust the amount of Dijon mustard and apple cider vinegar to your taste for a tangier or milder dressing.