Description
This colorful Club Sandwich Pasta Salad combines tender pasta with turkey, ham, bacon, cheddar, tomatoes, crisp lettuce, and creamy ranch dressing. It is a satisfying make-ahead side or main dish for barbecues, potlucks, picnics, pool parties, and easy summer lunches.
Ingredients
Scale
For the Salad
- 8 ounces tri-color pasta, or another short pasta such as rotini or fusilli
- 1 cup cheddar cheese, cut into small cubes
- 1 cup diced tomato or halved cherry tomatoes
- 6 slices bacon, cooked until crisp and crumbled
- 2 cups chopped Romaine lettuce
- 4 ounces sliced ham, cut into bite-sized strips
- 4 ounces sliced turkey, cut into bite-sized strips
For the Dressing
- 1 cup mayonnaise
- 1 packet ranch seasoning
- Salt, as needed
- Freshly ground black pepper, to taste
Instructions
- Bring the pasta water to a boil.
Fill a large pot with plenty of water and place it over high heat. Once the water reaches a strong, rolling boil, add a generous pinch of salt. Salting the cooking water gives the pasta flavor before it ever meets the dressing. - Cook the pasta until al dente.
Add the tri-color pasta to the boiling water and stir immediately so the pieces do not stick together. Cook according to the package instructions, usually about 8 to 10 minutes. Begin testing the pasta near the lower end of the cooking time. It should feel tender but still have a slight bite in the center. - Drain and cool the pasta.
Pour the cooked pasta into a colander and rinse it thoroughly under cold running water. Gently toss the pasta in the colander as you rinse so all of it cools evenly. Continue until the noodles no longer feel warm. Shake the colander several times and let the pasta drain well so excess water does not dilute the dressing. - Prepare the bacon.
Cook the bacon in a skillet until crisp. Transfer it to a paper towel-lined plate to remove excess grease, then crumble or chop it into small pieces. Set aside a small amount for garnishing the finished salad if desired. - Cut the cheese and vegetables.
Dice the cheddar into small, bite-sized cubes. Chop the tomatoes into pieces similar in size to the pasta. If using cherry or grape tomatoes, cut them into halves or quarters. Chop the Romaine lettuce into manageable pieces, then wash and dry it thoroughly. - Prepare the deli meat.
Stack the ham slices and cut them into thin strips or small squares. Repeat with the turkey. Separating the slices after cutting prevents the meat from clumping when mixed into the salad. - Make the ranch dressing.
Add the mayonnaise and ranch seasoning to a small mixing bowl. Stir until the seasoning becomes completely incorporated and no dry pockets remain. Taste the dressing before adding salt, since ranch seasoning and deli meat can already contain plenty. - Build the pasta salad.
Place the cooled, well-drained pasta in a large mixing bowl. Add the cheddar, tomatoes, crumbled bacon, ham, and turkey. If you plan to serve the salad soon, add the chopped lettuce now. For overnight chilling, keep the lettuce refrigerated separately and fold it in closer to serving time. - Add the dressing.
Spoon the ranch mayonnaise mixture over the pasta and other ingredients. Use a large spoon or silicone spatula to fold everything together gently. Continue mixing until the pasta and fillings look evenly coated, but avoid stirring so aggressively that the tomatoes break down. - Cover and chill.
Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 6 hours. For deeper flavor, let the salad chill overnight so the pasta, meat, cheese, and dressing have time to mingle. - Check the consistency before serving.
Remove the salad from the refrigerator and stir it well. The pasta may absorb some of the dressing as it rests. If the salad looks dry, add another spoonful of mayonnaise or a small splash of prepared ranch dressing, then fold gently until creamy again. - Add the lettuce.
When serving the salad after an overnight chill, fold in the chopped Romaine shortly before placing it on the table. This keeps the lettuce crisp and gives the salad a fresh contrast. - Taste and season.
Add freshly ground black pepper and taste before adding salt. Adjust the seasoning gradually because the bacon, ranch, cheese, ham, and turkey already bring plenty of savory flavor. - Garnish and serve.
Transfer the salad to a clean serving bowl. Sprinkle the reserved bacon over the top and add a few pieces of tomato or cheddar for color. Serve cold or lightly chilled.
Notes
- Preparing the salad one day ahead allows the flavors to develop more fully.
- For the crispest result, keep the lettuce separate and add it shortly before serving.
- Avocado and other delicate ingredients should also be added at the last minute.
- Greek yogurt can replace part of the mayonnaise for a lighter, tangier dressing.
- Bottled ranch dressing may replace the mayonnaise and dry seasoning when convenience matters.
- Store leftovers in an airtight container in the refrigerator for up to 2 to 3 days.
- Do not freeze this pasta salad because the mayonnaise, lettuce, tomatoes, and pasta will lose their texture.
- Prep Time: 15 minutes
- Chill Time: 6 hours
- Cook Time: 10 minutes
- Category: Salad
Nutrition
- Calories: 350kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg