Hey There, Hungry Friend!
So, there I was, staring into my fridge, wondering what on earth to make for dinner when I spotted leftover pasta and some sandwich fixings. That’s when the lightbulb went off—why not turn a club sandwich into a pasta salad? It’s like two of my favorite things collided in a culinary experiment. And spoiler alert: it was delicious. Plus, my kids didn’t complain (a rare win in my book!).
Why You’ll Love This Dish
You know those days when the fridge is full but nothing seems to go together? This recipe is my go-to for those moments. My family devours it, probably because it feels like a cheat meal but is secretly packed with veggies (well, some at least!). I used to be skeptical about mixing sandwich ingredients with pasta, but trust me, it works. And if you make extra, it tastes even better the next day, I swear!
What You’ll Need
- 200g cooked pasta (penne or fusilli works, but hey, use whatever you’ve got)
- 2 cups cooked chicken breast, cubed (I sometimes swap this for turkey if I’m feeling fancy)
- 1 cup cherry tomatoes, halved
- 1/2 cup cubed cheddar cheese (my grandma swore by sharp cheddar, but honestly, any cheese will do)
- 1/2 cup cooked bacon, crumbled (or bacon bits if you’re in a rush)
- 1/4 cup mayonnaise (sometimes I mix in a bit of ranch dressing for extra kick)
- Salt and pepper to taste
How to Throw It Together
- Toss your cooked pasta with a bit of olive oil to keep it from sticking (this is where I usually sneak a taste).
- Mix in the chicken, tomatoes, cheese, and bacon. Stir it up real good. Don’t worry if it looks a bit chaotic—it’s meant to be!
- Add the mayo and stir until everything’s coated. If it looks a bit dry, throw in a splash more.
- Season with salt and pepper, but go easy. You can always add more later.
- Chill it in the fridge for at least an hour. Or don’t. I’m not the boss of you.
Extra Tips From My Kitchen
I once forgot to chill it and served it warm—still good, but not quite the same vibe. And if you’re out of bacon (gasp!), a sprinkle of smoked paprika gives a nice smoky hint.
Variations I’ve Tried
One time, I added avocado, and it was awesome. But don’t try adding melon. Trust me, not a good combo.
Tools You Might Need
Just a big bowl and a spoon, really. If you don’t have a proper pasta strainer, a clean dish towel works in a pinch.
Storing the Good Stuff
Keep it in an airtight container in the fridge. Though honestly, in my house, it never lasts more than a day!
How We Serve It Up
I usually serve it with garlic bread, ’cause carbs on carbs is a thing we do. And if you’re feeling fancy, a glass of white wine pairs nicely—just saying.
Pro Tips (Learned the Hard Way)
I once tried rushing the pasta cooling step and regretted it—it turned into a gloppy mess! Patience, my friend, is key.
FAQ Time!
Can I use gluten-free pasta? Absolutely! Just make sure it’s one that holds up well to being tossed around; some can be a bit fragile.
What if I’m out of mayo? Greek yogurt is a surprisingly decent substitute, though it’s got a bit more tang.
Can I make this vegetarian? Sure thing! Just skip the chicken and bacon, and load up on more veggies. Maybe even toss in some nuts for crunch.