If you’ve ever found yourself torn between craving a hearty sandwich and wanting a refreshing salad, then this recipe might just become your new best friend. The Club Sandwich Pasta Salad Bowl takes all the flavors of the classic club sandwich—crispy bacon, juicy tomatoes, savory turkey or ham, crunchy lettuce, and creamy cheese—and tosses them together with tender pasta and a tangy, creamy dressing. It’s everything you love about a deli staple, transformed into a one-bowl wonder.
This salad is the kind of dish that feels equally at home at a summer picnic, a potluck spread, or even as a quick meal-prep lunch for busy weekdays. I love recipes like this because they’re simple, flavorful, and versatile—basically, the kind of meal that doesn’t ask too much of you but still delivers big rewards.
And let’s be real: there’s something fun about taking a sandwich you know and love and reimagining it as a salad. It’s familiar enough to feel comforting but new enough to keep things exciting. Plus, the pasta makes it hearty and filling, so you don’t need to worry about leaving the table still hungry.
Before we dive into the steps, let’s take a quick look at what makes this salad special: smoky bacon that adds crunch and flavor, creamy avocado (if you’re using it) that adds richness, sharp cheese that ties it all together, and a homemade dressing that’s just the right mix of tangy and savory.
Ingredients You’ll Need
Here’s everything you’ll want to gather before getting started:
12 oz rotini or fusilli pasta
1 cup cherry tomatoes, halved
1 cup cooked and chopped bacon
1 cup diced cooked turkey or ham
1 cup shredded romaine or iceberg lettuce
1 cup cubed cheddar or Swiss cheese
1 avocado, diced (optional)
Salt and pepper to taste
For the dressing:
½ cup mayonnaise
2 tablespoons plain Greek yogurt or sour cream
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar or lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and freshly ground black pepper to taste
Step 1: Cook the Pasta
The pasta is the foundation of this salad, so getting it just right is key. Bring a large pot of salted water to a boil and cook your rotini or fusilli according to the package directions until al dente. You want it tender but still with a little bite—it’ll hold up better in the salad this way.
Once it’s done, drain the pasta and give it a quick rinse under cold water. This stops the cooking process and helps cool it down quickly, which is important since you’ll be mixing it with fresh veggies and dressing. Set the cooled pasta aside while you prep the other ingredients.
Step 2: Prepare the Salad Base
Now for the fun part—mixing in all those classic club sandwich flavors. In a large bowl, combine your cooled pasta, halved cherry tomatoes, crispy bacon, diced turkey or ham, shredded lettuce, cubed cheese, and avocado if you’re using it.
Toss everything gently so you don’t crush the tomatoes or avocado. At this point, you can already see how colorful and hearty this salad is going to be. Between the reds, greens, yellows, and creamy accents, it’s the kind of dish that looks as good as it tastes.
How to Finish and Serve the Club Sandwich Pasta Salad Bowl
At this point, the pasta and main mix-ins are ready to go, but what really takes this salad from good to unforgettable is the creamy, tangy dressing. It ties everything together and adds that irresistible flavor that makes you want to go back for a second scoop. The dressing is simple, quick to whip up, and uses ingredients you probably already have on hand.
Let’s finish this dish step by step.
Step 3: Make the Dressing
In a small bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), Dijon mustard, red wine vinegar or lemon juice, garlic powder, onion powder, salt, and freshly ground black pepper.
The mayonnaise gives the dressing its creamy base, while the yogurt adds a little tanginess and lightens it up just enough. Dijon mustard adds depth, and the vinegar or lemon juice brightens everything up with just the right amount of acidity.
Whisk until the dressing is smooth and creamy, with no lumps. Give it a quick taste and adjust the seasonings if needed—you might want a pinch more salt or a little extra vinegar depending on your preference.
Step 4: Combine Everything Together
Pour the dressing over the pasta mixture and gently toss until everything is evenly coated. Make sure the dressing gets into all those little crevices of the pasta so every bite has a burst of flavor.
At this point, your kitchen probably smells amazing from the bacon and all the fresh ingredients coming together. Don’t be surprised if someone wanders in asking for a sneak taste!
Taste one last time before chilling the salad. If it feels like it needs a little more seasoning—maybe a sprinkle of pepper or even a squeeze of lemon juice—this is your chance to adjust it.
Step 5: Chill Before Serving
For the best flavor, cover the salad and refrigerate it for at least 30 minutes before serving. This helps all the flavors meld together and gives the dressing time to soak into the pasta just a bit.
When you’re ready to serve, give it a good stir to freshen it up and redistribute the dressing. If you notice the lettuce has softened a little, you can always toss in a bit of freshly shredded lettuce on top to add that crisp, crunchy bite back into the salad.
Tips and Variations for the Perfect Pasta Salad
One of the best things about this recipe is how flexible it is. You can stick with the classic club sandwich flavors, or you can get creative and customize it to fit your taste or what you have on hand. Here are a few ideas:
Switch up the protein: Instead of turkey or ham, try rotisserie chicken for an easy shortcut, or even grilled shrimp for a summery twist.
Play with the cheese: Cheddar and Swiss are great choices, but Monterey Jack, Colby, or even a sharp provolone would work beautifully.
Add more crunch: Toss in diced cucumbers, bell peppers, or even chopped pickles for extra texture and flavor.
Make it ranch-style: Swap the dressing for ranch if that’s your family’s favorite—it gives the salad a whole new personality.
Keep the lettuce crisp: If you’re making the salad a day ahead, wait to stir in the lettuce until just before serving to keep it fresh and crunchy.
This recipe is forgiving, so don’t be afraid to experiment. Whether you make it exactly as written or add your own spin, you’ll end up with a dish that’s satisfying, colorful, and perfect for sharing.
Frequently Asked Questions About Club Sandwich Pasta Salad Bowl
When it comes to pasta salads, especially ones that double as a full meal, a few common questions always pop up. Let’s go over some of the most asked so you’ll feel confident making this recipe at home.
1. Can I make this salad ahead of time?
Yes! This salad can be made up to a day in advance. The key is to wait to add the lettuce until right before serving so it stays crisp. Everything else can be mixed and stored in the fridge.
2. How long does this pasta salad last in the fridge?
Stored in an airtight container, it will last about 2–3 days. If you want it to stay fresh longer, keep the lettuce and avocado separate until serving.
3. Can I make it lighter or healthier?
Absolutely. Swap regular mayo for light mayo or more Greek yogurt, use whole-wheat pasta, and load up on extra veggies like cucumbers, peppers, or carrots.
4. What’s the best pasta shape to use?
Rotini or fusilli are great because their spirals hold onto the dressing really well. But you can also use penne, bowties, or shells if that’s what you have on hand.
5. Can I serve this warm instead of cold?
This dish is meant to be chilled, but if you prefer it warm, you can skip rinsing the pasta in cold water and toss everything together right after cooking. Just keep in mind the lettuce will wilt quickly if you add it warm.
6. What protein works best if I don’t want turkey or ham?
Rotisserie chicken is a fantastic shortcut, but grilled chicken, shredded leftover roast, or even crispy chickpeas for a vegetarian version will work beautifully.
7. Can I double this recipe for a crowd?
Yes! This recipe doubles easily and is perfect for large gatherings like potlucks or family cookouts. Just make sure you have a big enough mixing bowl.
Final Thoughts on Club Sandwich Pasta Salad Bowl
This Club Sandwich Pasta Salad Bowl is one of those recipes that hits all the right notes—it’s creamy, crunchy, tangy, and hearty enough to be a meal on its own. It’s also one of those dishes that feels a little nostalgic, like a nod to the classic deli sandwich, but with a modern twist that makes it perfect for sharing at picnics, BBQs, or even for a week’s worth of meal prep.
I love how versatile it is. You can stick with the classic ingredients for that true “club sandwich” flavor, or mix and match based on what you have in your fridge. The homemade dressing ties it all together in a way that feels fresh and flavorful without being heavy.
If you’re looking for a recipe that’s easy, crowd-pleasing, and makes you excited to dig in, this one checks all the boxes. Give it a try for your next gathering—or even just for lunch this week—and see how quickly it disappears from the bowl. And don’t forget, if you put your own spin on it, I’d love to hear what you added or changed. Recipes like this are all about making them your own.
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Delicious Club Sandwich Pasta Salad Bowl
Description
This Club Sandwich Pasta Salad Bowl takes everything you love about a classic club sandwich—smoky bacon, juicy tomatoes, crisp lettuce, and savory turkey or ham—and combines it with tender pasta in a creamy, tangy dressing. It’s a fun twist on a deli favorite, perfect for picnics, potlucks, or easy lunches. Each bite is packed with bold flavors and satisfying textures that make this dish a complete meal in one bowl.
Ingredients
12 oz rotini or fusilli pasta
1 cup cherry tomatoes, halved
1 cup cooked and chopped bacon
1 cup diced cooked turkey or ham
1 cup shredded romaine or iceberg lettuce
1 cup cubed cheddar or Swiss cheese
1 avocado, diced (optional)
Salt and pepper to taste
For the dressing:
½ cup mayonnaise
2 tablespoons plain Greek yogurt or sour cream
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar or lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and freshly ground black pepper to taste
Instructions
Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop the cooking and cool the pasta. Set aside.
In a large bowl, combine the cooled pasta, cherry tomatoes, cooked bacon, turkey or ham, shredded lettuce, cubed cheese, and avocado if using. Toss gently to mix.
In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, red wine vinegar, garlic powder, onion powder, salt, and pepper until smooth and creamy.
Pour the dressing over the pasta mixture and toss until everything is evenly coated. Taste and adjust seasoning if needed.
Refrigerate the salad for at least 30 minutes before serving to let the flavors blend. Stir again just before serving.
Notes
Make sure to add the lettuce just before serving if you plan to refrigerate the salad for a longer time, to keep it crisp.
Use rotisserie chicken as a quick substitute for turkey or ham if preferred.
This salad is great served cold and can be made up to a day in advance.
Add chopped pickles or a drizzle of ranch for a punch of extra flavor.
