Club Sandwich Pasta Salad
A creamy chilled pasta salad with bacon, ham, turkey, cheddar, tomato, and lettuce in a ranch spiced dressing.
Equipment
- Large skillet
- Mixing bowl
Ingredients
Main Ingredients
- 12 oz tri color rotini cooked al dente and rinsed cold
- 1 cup mayonnaise
- 1 ½ tbsp ranch seasoning mix about half of a 1 oz packet
- 8 oz sharp cheddar cheese cut into small cubes
- 1 cup cooked bacon about 8 slices, crisp and chopped
- 1 cup deli ham diced, low sodium if possible
- 1 cup deli turkey diced, low sodium if possible
- 1 large tomato seeded and diced
- 1 cup chopped lettuce stirred in just before serving
Instructions
Cooking
- Boil the pasta. Cook the pasta in boiling water for about 10 minutes until al dente. Drain. Cool and drain. Rinse with cold water until the pasta is cool, then drain very well.
- Crisp the bacon. Cook in a skillet over medium heat for 8 to 10 minutes until crisp. Drain on paper towels and chop.
- Make the dressing. In a large bowl, stir the mayonnaise and ranch seasoning until smooth.
- Combine. Fold in the pasta, cheddar, bacon, ham, turkey, and tomato until evenly coated.
- Rest. Cover and chill for 6 hours or overnight.
- Finish. Stir in the lettuce right before serving and loosen with a splash of milk if needed.
Notes
Substitutions: Swap the ham and turkey for rotisserie chicken or roast beef, or replace half the mayonnaise with plain Greek yogurt.
Tips: Seed the tomato and add the lettuce at serving so the salad stays crisp.
Storage: Refrigerate in an airtight container for up to 3 days. Do not freeze.