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Chicken Club Pasta Salad

Inspired by the traditional combination of chicken, bacon, lettuce, and tomato, this pasta salad brings all those familiar flavors together with tender pasta and a creamy dressing. It’s the kind of recipe that feels both comforting and fresh at the same time, making it a favorite for picnics, potlucks, and family meals.
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Course: Salad, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

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

Method
 

  1. Bring a large pot of salted water to a boil over high heat.
  2. Add the pasta and cook according to package instructions, usually 10–12 minutes, until the pasta is tender but still slightly firm (al dente).
  3. Drain the pasta and rinse it under cold water to stop the cooking process. Set aside and allow it to cool completely.
  4. In a large mixing bowl, combine the Italian dressing and mayonnaise. Whisk together until smooth and well blended.
  5. Add the cooled pasta to the bowl with the dressing.
  6. Stir in the chopped chicken, crumbled bacon, cubed Muenster cheese, celery, green bell pepper, and cherry tomatoes.
  7. Gently mix everything together until all the ingredients are evenly coated with the dressing.
  8. Carefully fold in the chopped avocado last, being gentle so it does not mash.
  9. Taste the salad and adjust seasoning if needed with a pinch of salt and black pepper.
  10. Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend together.
  11. Stir gently before serving and enjoy chilled.
  12. Enjoy!