8-Piece Pyrex Sculptured Mixing Bowl Set
Buy Now →Did you make this? I want to see how it turned out! Tag me in your social media post @projectmealplan and use #projectmealplan when you share!
Make-Ahead Chicken Club Pasta Salad
Yield: 6 servings 1x
Prep: 20 minutes + restingCook: 20 minutesTotal: 40 minutes + resting
This Make-Ahead Chicken Club Pasta Salad is loaded with bacon, tomatoes, and chicken, covered in a creamy buttermilk ranch dressing. Add homemade croutons, and it tastes just like a chicken club sandwich! Prep ahead directions included!
Units:
Scale:
Ingredients
For the pasta salad:
- 10 ounces fusilli or rotini pasta
- kosher salt (for pasta water)
- 1/2 cup chopped cooked bacon (from approx. 8 strips), divided
- 1 tablespoon white wine vinegar
- 1 tablespoon extra virgin olive oil
- 2/3 cup sliced sun-dried tomatoes, lightly drained
- 2 cups diced cooked chicken (from approx. 2 large breasts)
- 10 ounces grape tomatoes, quartered
- fresh ground black pepper, to taste
- 1 large handful shredded baby gem or romaine lettuce (optional)
- 1 cup air fryer croutons (optional)
For the buttermilk dressing:
- 1/2 – 3/4 cup buttermilk
- 1/4 cup mayonnaise
- 1/4 cup chopped chives (fresh preferred, or use ~2 tablespoons dried)
Instructions
- Cook the bacon: Unless you’re using pre-prepped bacon, cook the bacon in a cold pan with a small splash of oil (unless your bacon is quite fatty) set over a medium high heat until crispy. Drain on kitchen towels, and then cut with kitchen scissors or slice into large pieces. You can also cook the bacon in the oven, if preferred.
- Cook the pasta: Cook the pasta in a pan of boiling salted water for 2 minutes longer than the package instructions – you want the pasta to be slightly past done as it will firm up as it cools and absorbs the dressing.
- Dress the pasta: In the bottom of a large bowl, whisk together the white wine vinegar and the olive oil. Season with 1/2 tsp of salt and stir in the sliced sun-dried tomatoes and half of the cooked bacon. Drain the pasta and stir it, still hot, into the dressing. Leave to cool to room temperature so it has a chance to absorb all the flavors from the bowl.
- Make the dressing: Whisk together the buttermilk, mayonnaise and chives until smooth. If you’re serving the pasta salad right away, only use 1/2 cup buttermilk, but if you plan to refrigerate it, use the full 3/4 cup. The pasta will start to absorb the dressing after about an hour in the fridge, so using extra will stop the pasta salad from drying out.
- Assemble the salad: Stir the diced chicken, grape tomatoes and reserved bacon into the pasta, followed by the buttermilk dressing. If making ahead, store the lettuce and croutons separately from the pasta salad, so they don’t get soggy and wilted.
- Serve & store: This pasta salad is delicious on it’s own, but to level it up, stir in the optional shredded lettuce and croutons just before serving. Store leftovers covered in the fridge for up to 3 days. Store prepared croutons in a closed container on the counter.
Notes
- Cooking chicken: If you are cooking chicken specifically for this recipe, gently poach the chicken breasts in a pan of boiling, salted water set over a medium heat for 20-25 minutes until just cooked through. Reserve the chicken-infused cooking water and use it to cook the pasta for another layer of flavor.
- Nutrition information estimated with My Fitness Pal.
Nutrition Information
- Serving Size: ~2 cups
- Calories: 514
- Fat: 24g
- Carbohydrates: 48g
- Protein: 30g