Why I'm Always Making This Pasta Salad

Okay, picture this – it’s Saturday, the sun’s making its rare appearance (at least it does here in Yorkshire), and I’m pottering in the kitchen, hair a mess, radio blaring, when I decide – yep, time for my weirdly famous Club Sandwich Pasta Salad. I made this the first time after forgetting to buy bread for actual club sandwiches. Improvisation on a hungry afternoon, and now my mates will literally ask ‘Did you bring the pasta sandwich thing?’ to any picnic, like it’s an official title. Sometimes I consider giving it a silly name like ‘deconstructed lunch-box surprise’, but Club Sandwich Pasta Salad just fits, eh?

Why You'll Love This (Or, When I Make It...)

I usually whip this up when the fridge is looking a little sad, but I still want something that feels fun, ya know? My kids go nuts for it, possibly because there are tiny bits of bacon in every bite (who wouldn’t, right?). And sometimes I make it the night before a big day, which makes me feel like the sort of organized mum in glossy magazines (though in truth, the kitchen is an absolute state afterwards). Don’t let the name fool you – it’s hearty enough for dinner, not just a side. Oh, and—if you hate mayo, don’t run away. There’s a trick for that coming up!

The Stuff You'll Need (aka Ingredients)

250g (half a box, give or take) of rotini or penne pasta (honestly, I’ve used fusili and even that tiny macaroni once when I ran out – still yum)
200g cooked chicken breast, chopped small (leftovers work. Or roasting a supermarket rotisserie chicken: lifesaver)
4 rashers of streaky bacon, crispy and crumbled (I grab turkey bacon on the odd Thursday, but pork’s classic)
1 cup cherry tomatoes, halved (or two big ripen tomatoes chopped any which way)
½ cucumber, deseeded and chopped (my nan swore by English cucumbers but, eh, the standard kind is fine)
½ small red onion, diced finely (or skip if you’re not an onion fan, it’s all good)
1 cup shredded cheddar or Swiss (I nearly always use cheddar because that’s what’s in the fridge)
3 romaine lettuce leaves, torn up (spinach works too, although my kids notice)
For dressing:
- ⅔ cup mayo (or half mayo/half Greek yogurt if you’re pretending to be healthy like me in January)
- 1 heaped teaspoon Dijon mustard
- Juice of half a lemon (or a big squirt from the squeezy bottle if that’s all you have)
- Salt and pepper to taste

So Here’s How You Actually Make It

Boil the pasta in salty water till just al dente. Not falling apart but not crunchy, either. Drain, rinse under cold water—don’t skip this or you’ll have a gluey mess. (This is where I usually sneak a few noodles—quality control is important, right?)
Fry up the bacon until it’s nice and crisp, then transfer to kitchen roll. Try not to eat it all straight from the pan.
While that’s cooling, chop your chicken, tomatoes, cucumber, lettuce, and onion. Honestly, no science to the sizes; just aim for bite-sized bits.
For the dressing: Whisk together the mayo, Dijon, and lemon juice with a generous pinch of salt and pepper. Actually, I find it works better if you taste it as you go—some days I want more tang, some days less.
Toss everything together in a gigantic bowl: pasta, chicken, tomatoes, cucumber, onion, cheese, lettuce, and that dressing. Bacon goes last so it stays crispy (in theory... sometimes it doesn’t, but still good).
Give it all a good stir, stand back, and admire. It might look a bit odd at first (pasta with lettuce is a bit mad), but trust me.

Bits I Learned the Hard Way (Notes)

If you use just mayo, it can get a bit heavy, especially next day—so I tend to mix in Greek yogurt when I remember.
One time I had no lemon; just a splash of vinegar saved the day. Not the best, not the worst.
Pasta absorbs a surprising amount of dressing, so hold a bit back and stir before serving. Or… don’t and just call it ‘rustic’.

What Else Can You Try? (Variations)

I threw in chopped gherkins once—major hit with the pickle obsessives in my family. Roasted red peppers worked too, tasted almost fancy. But swapping cheddar for blue cheese? Wouldn’t recommend (unless you want to see suspicious side-eye). Oh, and avocado: great if you’re eating straight away—otherwise, it’s all brown and mushy by lunchtime. So, up to you.

Do You Need Fancy Gear? (Equipment)

All you truly need is a big mixing bowl and a saucepan. Extra points if you have one of those wooden salad tossers (I usually just use my hands, to be honest—clean ones, promise!). No salad spinner? Pat your lettuce dry with a tea towel, or just embrace the extra moisture, it’s hardly the end of the world.

Storing This (If You Even Get That Far)

If by some miracle you have leftovers, keep it in an airtight box in the fridge. It’s best within 24 hours, though, to avoid soggy lettuce. But honestly, in my house it never lasts longer than a day! And yeah, the next day flavor is my favorite—feels like the flavors get up to mischief overnight.

How I Like to Serve It (And How My Kids Demand It)

You can pile it into a big bowl and just let everyone fend for themselves. Sometimes I scoop it into romaine ‘boats’ for a party vibe (kids like this, too—makes it almost hand-held). My partner adds a hot sauce drizzle, but if it’s picnic weather, I stick with crisps on the side and call it a meal. Oh, and a cold cider doesn’t hurt. If you’re hunting for picnic inspo, Serious Eats has more ideas I actually used last summer.

What I Wish I'd Known at First (Pro Tips)

Let the pasta cool before mixing everything, otherwise cheese goes a bit melty (I once tried rushing this and regretted it, because the salad felt oddly gluey).
Go easy on the onion if you’re bringing this for friends—a little goes far, especially if you’ve got a chatty car ride ahead.

True Life Questions - FAQ

Q: Can I make this vegetarian?
A: Oh, for sure—just skip the chicken and bacon, maybe add roasted chickpeas or, actually, just a bunch of extra cheese? I’ve done it for veggie pals and nobody noticed a thing.

Q: Can I use gluten-free pasta?
A: Yup. Some brands can get a bit sticky, so rinse well and maybe add a splash of olive oil if it’s clumping. (Learned that one the hard way.)

Q: What about prepping ahead?
A: You can prep most bits the night before—just leave out the lettuce and bacon, toss them in last minute to keep things fresh. Or… if you don’t mind it a bit wilted, throw it all in; I’m not judging.

Q: Is there a lighter version?
A: As mentioned above, swap in Greek yogurt for half (or all) the mayo if you want it zingy. Or try a ranch-style dressing—this post from Love & Lemons has a good lighter dressing recipe.

Q: Can I heat this up?
A: I mean… you can but I wouldn’t, since of the lettuce/chicken/etc. But hey, you do you. (I once stuck a bowl in the microwave and, let’s just say, bad idea!)

Side note: I once packed this for a festival—don’t recommend eating it after two days unrefrigerated (you’ve been warned). But for normal picnic purposes, it’s brilliant. Anyway, I’d love to hear if you try it—let me know what strange substitutions you use. That’s half the fun, really!

Club Sandwich Pasta Salad