Introduction

This Club Chicken Pasta Salad is a fresh and flavorful dish perfect for a quick lunch or a light dinner. Combining tender pasta, savory rotisserie chicken, crispy bacon, and vibrant vegetables, it’s a delightful blend of textures and tastes.

A white plate holds a colorful pasta salad made of twisted yellow pasta curls mixed with chopped green celery, red grape tomatoes, small light brown chicken chunks, and small cubes of pale yellow cheese. Bits of crispy dark brown bacon are scattered throughout, and the entire dish is sprinkled with black pepper. The plate sits on a white marbled surface with two dark serving spoons on a cloth to the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces corkscrew-shaped pasta
¾ cup Italian-style salad dressing or to taste
¼ cup mayonnaise
2 cups chopped, cooked rotisserie chicken
12 slices crispy cooked bacon, crumbled
8 ounces cherry tomatoes, halved
1 cup cubed Muenster cheese
1 cup chopped celery
1 cup chopped green bell pepper
1 avocado – peeled, pitted, and chopped

Instructions

Step 1: Bring a large pot of lightly salted water to a boil. Cook the pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes. Drain and rinse under cold water.
Step 2: In a large bowl, whisk together the Italian-style salad dressing and mayonnaise until smooth.
Step 3: Add the cooked pasta, chopped chicken, crumbled bacon, cherry tomatoes, cubed Muenster cheese, chopped celery, chopped green bell pepper, and chopped avocado to the bowl. Stir gently until all ingredients are evenly coated with the dressing mixture.
Step 4: Serve immediately or chill in the refrigerator before serving for a cooler salad.

Tips & Variations

Use Greek yogurt in place of mayonnaise for a lighter dressing option.
Add freshly chopped herbs like parsley or basil for extra freshness.
Substitute Muenster cheese with cheddar or mozzarella if preferred.
Prepare the salad a few hours ahead to allow flavors to meld well.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 2 days. Because of the avocado, it’s best eaten fresh or within a short time frame. To prevent browning, toss the avocado in a little lemon juice before adding it to the salad. Reheat is not recommended as this salad is best served cold or at room temperature.

How to Serve

A white plate is filled with a creamy pasta salad that has multiple layers and colors. The base is yellow, curly pasta pieces mixed with light green celery chunks and red cherry tomato halves. Scattered throughout are white cheese cubes and pieces of cooked chicken. Small bits of crispy brown bacon add texture. The dish is sprinkled with coarse black pepper, adding small black specks across the top. The plate is placed on a white marbled surface next to two large dark serving spoons on a light cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta shapes like penne, rotini, or farfalle work well in this salad and hold the dressing nicely.

How do I keep the avocado from browning?

Coat the chopped avocado pieces in a little lemon or lime juice before adding them to the salad. This helps slow down oxidation and keeps the avocado fresh longer.

Club Chicken Pasta Salad Recipe

Print Recipe

★★★★★

4.8 from 104 reviews

This Club Chicken Pasta Salad combines tender corkscrew pasta with savory rotisserie chicken, crispy bacon, fresh vegetables, and creamy dressing for a delicious, easy-to-make meal perfect for lunch or a casual dinner.

Author: Elias
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 6 servings 1x
Category: Salad
Method: Boiling
Cuisine: American

Ingredients

Scale

Salad

8 ounces corkscrew-shaped pasta
2 cups chopped, cooked rotisserie chicken
12 slices crispy cooked bacon, crumbled
8 ounces cherry tomatoes, halved
1 cup cubed Muenster cheese
1 cup chopped celery
1 cup chopped green bell pepper
1 avocado, peeled, pitted, and chopped

Dressing

¾ cup Italian-style salad dressing or to taste
¼ cup mayonnaise

Instructions

Gather Ingredients: Collect all the necessary ingredients needed for the chicken club pasta salad to ensure a smooth cooking process.
Cook Pasta: Bring a large pot of lightly salted water to a boil. Add the corkscrew-shaped pasta and cook, stirring occasionally, for about 10 to 12 minutes until the pasta is tender yet firm to the bite. Drain the pasta and rinse under cold water to stop cooking and cool it down.
Make Dressing: In a large bowl, whisk together the Italian-style salad dressing and mayonnaise until they are well combined and creamy.
Combine Salad: Stir in the cooked pasta, chopped rotisserie chicken, crumbled bacon, halved cherry tomatoes, cubed Muenster cheese, chopped celery, chopped green bell pepper, and chopped avocado into the bowl with the dressing. Mix everything thoroughly until all ingredients are evenly coated.
Serve: The salad is now ready to be served immediately or chilled for later enjoyment.

Notes

You can substitute rotisserie chicken with grilled chicken breast if preferred.
For a lighter version, use a low-fat mayonnaise and reduced-fat Italian dressing.
If preparing ahead, add avocado just before serving to prevent browning.
This salad can be refrigerated for up to 2 days.

Keywords: Club Chicken Pasta Salad, pasta salad, chicken salad, bacon pasta salad, easy lunch, rotisserie chicken recipe