Chicken, bacon, avocado, pasta, Muenster cheese, tomatoes, and creamy Italian dressing come together in this comforting Chicken Club Pasta Salad.
So, funny thing—this Chicken Club Pasta Salad wasn’t born from a brilliant recipe test or some dreamy Pinterest vision. It happened the way so many of my “keeper” recipes do: mild panic + an empty fridge + the vague memory of something I saw in a magazine once.
It was one of those “potluck at 2” situations. I had about 90 minutes, zero plan, and a random mix of half-used groceries staring back at me. I spotted a pack of corkscrew pasta, leftover rotisserie chicken that had one more day in it (maybe), bacon from breakfast, and half a green pepper. I tossed it together with a mix of Italian dressing and mayo—because let’s be honest, that’s what was in the door of the fridge—and held my breath.
I walked into that potluck apologizing for the “last-minute cold pasta thing” like I always do when I bring something I’ve never tested. Fast forward two hours: not only was the bowl scraped clean, but I had two people ask me for the recipe. I panicked and said I’d email it later—then went home and wrote it down immediately before I forgot what I’d done.
I’ve made it a dozen times since. Every time a little different. Sometimes I add more bacon, sometimes I use a totally different cheese. But it always works. And somehow, it always tastes like you meant to make it.
Why You’ll Love This Chicken Club Pasta Salad Recipe?
Okay, here’s the deal. Most pasta salads are kind of sad. Dry noodles. Mayo overload. Random bits of carrot. You’ve had one at some point and thought, eh, it’s fine. This is not that salad.
This Chicken Club Pasta Salad is loaded. It’s like a chopped salad and a club sandwich had a baby and then tossed it in creamy dressing and called it summer. It’s cool and crisp and creamy and crunchy, all at once. You’ve got chunks of rotisserie chicken (lazy genius), crispy bacon (yes, please), bright green bell peppers, juicy cherry tomatoes, creamy avocado, and cheese that actually tastes like something.
And here’s my favorite part: you don’t need a game plan. Just boil pasta, mix dressing, toss everything together, and eat it cold. That’s it. You can even make it half-asleep while yelling at your phone to stop autocorrecting “Muenster” to “Monster.” Ask me how I know.
Ingredient Notes:
Don’t stress over exact measurements here. Honestly, I eyeball a lot of this unless I’m feeling organized (rare). But here’s the general idea:
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8 oz corkscrew pasta – Holds dressing like a champ. Rotini works too if that’s what you’ve got.
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¾ cup Italian dressing – The tangy stuff. Adds brightness and cuts the creaminess.
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¼ cup mayo – Not too much. Just enough to smooth things out. I’ve used Greek yogurt in a pinch.
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2 cups chopped rotisserie chicken – I usually pull it off with my hands over the bowl like a gremlin. No shame.
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12 slices bacon, cooked and crumbled – And yes, 2-3 might mysteriously disappear before they hit the bowl.
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1 cup Muenster cheese, cubed – Trust me on this. It’s underrated. But swap for cheddar or Monterey Jack if needed.
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1 cup chopped celery – Crunch city. It offsets the creaminess.
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1 cup green bell pepper, chopped – Or red. Or yellow. Whatever’s not squishy in the crisper drawer.
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8 oz cherry tomatoes, halved – Juicy little gems. Don’t skip unless you really hate tomatoes.
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1 avocado, peeled and cubed – Add it right before serving. Otherwise, it gets weird.
How To Make Chicken Club Pasta Salad?
Step 1: Cook your pasta.
Boil salted water. Toss in your pasta. Cook until al dente—don’t overcook it into mush, because it’s going to sit in dressing. Drain and rinse under cold water. I know some people say not to rinse pasta… but those people probably don’t make pasta salad.
Step 2: Mix your dressing.
In a huge bowl (seriously, go bigger than you think), whisk together the Italian dressing and mayo. It’s not going to win a beauty contest at this point, but once it coats everything else? Magic.
Step 3: Toss in the goods.
Dump in the chicken, bacon, cheese, celery, bell pepper, and tomatoes. Stir until everything’s swimming happily in the dressing. Then add the pasta. Mix again—gently—until it’s all evenly coated.
Step 4: Avocado last. Always.
Add the avocado right before serving. Like literally, last-minute. Trust me, I’ve tried to “prep it ahead.” Don’t. It turns into avocado regret.
Want To Save This Recipe?
Step 5: Chill (you and the salad).
You can eat it right away, but it’s even better after it chills in the fridge for an hour or two. The flavors get all cozy and the pasta soaks up that dressing just right.
Storage Options:
Yep—for a bit. Store it in an airtight container in the fridge. It’s best within 1–2 days, though it’ll technically hold up for about 3. The avocado will start to look sketchy after day two, but the flavor’s still there. If you’re meal prepping, just leave out the avocado and add it when you’re ready to eat.
And nope, don’t freeze it. Just don’t. Frozen mayo is a whole experience—and not a good one.
Variations and Substitutions:
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Cheese swap? Cheddar, pepper jack, gouda—go for it. Cheese makes it better.
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No mayo? Try all Italian dressing or use a little sour cream. Or Greek yogurt. It’s flexible.
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More greens? Add arugula or baby spinach if you want to feel slightly healthier.
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No meat? Totally fine. Just up the cheese and veggies. Or toss in some chickpeas. Still good.
What to Serve with Chicken Club Pasta Salad?
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Fruit salad or melon slices – Sweet + savory is chef’s kiss.
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Lemonade or iced tea – Especially if it’s served outside.
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Corn on the cob – You’re welcome.
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Or nothing. Honestly, I’ve eaten it straight out of the mixing bowl. Standing. Over the sink.
Frequently Asked Questions:
Can I make it ahead?
Yes! Just add the avocado later. It’s actually better the next day.
Can I use a different pasta?
Sure. Rotini, bowties, penne. Just avoid long noodles—they get weird and tangled.
How do I make it lighter?
Use Greek yogurt instead of mayo. Go light on the cheese and bacon. Add more veggies. Or don’t. Up to you.
This Chicken Club Pasta Salad is one of those “didn’t mean to love it this much” kind of dishes. It’s easy, it’s comforting, and it somehow manages to be the thing everyone asks for at the next gathering. And if no one asks? Who cares. More for you.
Try it. Tweak it. Make it your own. Just promise me you’ll eat a few bites while standing at the counter with the fridge still open—because that’s where it hits just right.
So, what would you add to yours? Extra bacon? A surprise ingredient? I’d love to hear your spin. Let’s swap salad stories.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Club Pasta Salad
Ingredients
- 8 ounces corkscrew-shaped pasta such as rotini or fusilli
- ¾ cup Italian-style salad dressing
- ¼ cup mayonnaise
- 2 cups chopped cooked rotisserie chicken
- 12 slices cooked bacon crumbled
- 1 cup cubed Muenster cheese
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 8 ounces cherry tomatoes halved
- 1 ripe avocado peeled, pitted, and chopped
Instructions
Cook the pasta:
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package instructions until al dente, typically 8–10 minutes. Stir occasionally to prevent sticking. Drain the pasta and rinse it under cold water to stop the cooking process. Set aside.
Prepare the dressing base:
- In a large mixing bowl, whisk together the Italian-style salad dressing and mayonnaise until smooth and well combined.
Add the primary ingredients:
- To the bowl of dressing, add the chopped rotisserie chicken, crumbled bacon, cubed Muenster cheese, chopped celery, green bell pepper, and halved cherry tomatoes. Stir gently until all ingredients are evenly coated in the dressing.
Incorporate the pasta:
- Add the cooled, drained pasta to the bowl and mix until all elements are uniformly distributed and coated in the dressing mixture.
Add the avocado:
- Just before serving, gently fold in the chopped avocado to preserve its color and texture.
Chill and serve:
- Cover and refrigerate the pasta salad for at least one hour before serving to allow the flavors to meld. Serve chilled.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
