This Club Sandwich Pasta Salad captures all the delicious flavors of a classic club sandwich—turkey, cheese, crunchy veggies—tossed together with pasta in a creamy, tangy dressing. It’s hearty, satisfying, and perfect for potlucks or easy lunches.

Why You’ll Love This Recipe

I love how this salad brings the nostalgia of a club sandwich into a fun, fork-ready pasta dish. It’s loaded with savory ingredients like turkey, bacon, and cheese, but the pasta makes it portable and filling. Plus, the creamy dressing ties all the flavors together beautifully—I find myself reaching for seconds every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Tri‑color rotini or your favorite short pasta
Cooked turkey breast, diced
Crispy cooked bacon, chopped
Cherry tomatoes, halved
Shredded lettuce (iceberg or romaine)
Red onion, finely diced
Cheddar cheese, cubed or shredded
Hard‑boiled eggs, chopped (optional)
Dill pickles or pickle relish

For the dressing:

Mayonnaise
Dijon mustard
Lemon juice or apple cider vinegar
Garlic powder
Paprika
Salt and freshly ground black pepper

Directions

Cook the pasta. I boil the pasta in salted water until al dente, then drain and rinse under cold water to stop cooking.
Prepare the ingredients. While the pasta cooks, I dice turkey and bacon, halve tomatoes, chop lettuce, onion, cheese, eggs, and pickles.
Make the dressing. In a small bowl or jar, I whisk together mayonnaise, Dijon mustard, lemon juice or vinegar, garlic powder, paprika, salt, and pepper until smooth.
Combine ingredients. I place pasta in a large bowl and add turkey, bacon, tomatoes, lettuce, onion, cheese, eggs, and pickles.
Dress the salad. I pour the dressing over the mixture and toss gently until everything is evenly coated.
Chill. I cover and refrigerate the salad for at least 30 minutes so the flavors meld and it’s nicely chilled.
Serve. I give it a final toss, taste for seasoning, and serve cold or at room temperature.

Servings and Timing

Servings: Makes about 6–8 servings
Prep time: 15 minutes
Cook time: 10 minutes (for pasta/included components)
Chill time: 30 minutes
Total time: Approximately 55 minutes

Variations

Protein swap: Use grilled chicken or ham instead of turkey.
Veggie boost: Add diced bell peppers, cucumber, or shredded carrots for extra color and crunch.
Cheese change-up: Try Swiss, pepper jack, or provolone instead of cheddar.
Light dressing: Substitute half the mayonnaise with plain Greek yogurt for a tangier, lighter option.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The salad tastes best cold, so I don’t reheat it. Before eating, I like to stir in a splash of water or a bit more dressing if it seems dry.

FAQs

1. Can I make this ahead of time?

Yes—I usually prepare it a few hours ahead and refrigerate. It’s even better after the flavors have had time to meld.

2. Will the lettuce get soggy?

If I’m worried about sogginess, I toss the lettuce in just before serving. It stays crisp that way.

3. Can I omit the bacon?

Absolutely—I sometimes skip bacon or use turkey bacon for a lighter twist.

4. Is this salad gluten-free?

It’s not as-is because of the pasta. For a gluten-free version, I use gluten-free pasta and check that all other ingredients (like dressings and pickles) are certified gluten-free.

5. Can this be served warm?

Yes! I sometimes skip chilling and serve it immediately as a warm pasta salad—especially nice in spring or fall.

Conclusion

This Club Sandwich Pasta Salad is one of my favorite easy meals. It hits all the flavors of a club sandwich in a fresh, fun way. Whether for a picnic, potluck, or simply a satisfying lunch at home, I hope it becomes a staple in your menu!