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A light and fresh pasta salad featuring corkscrew pasta, rotisserie chicken, crispy bacon, crunchy vegetables, and creamy Muenster cheese tossed in a tangy Italian-style dressing with mayo. Perfect for warm days, potlucks, and quick meals.

Ingredients

Scale
  • 8 ounces corkscrew-shaped pasta
  • 3/4 cup Italian-style salad dressing
  • 1/4 cup mayonnaise
  • 2 cups chopped, cooked rotisserie chicken
  • 12 slices crispy cooked bacon, crumbled
  • 1 cup cubed Muenster cheese
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 8 ounces cherry tomatoes, halved
  • 1 avocado – peeled, pitted, and chopped (added just before serving)

Instructions

  1. Cook pasta in boiling lightly salted water, stirring occasionally, until just tender (al dente).
  2. Drain the pasta and rinse under cold water to cool and remove starch.
  3. Cook bacon until crispy, then crumble.
  4. Chop rotisserie chicken into bite-sized pieces.
  5. Cube the Muenster cheese.
  6. Chop celery and green bell pepper and halve the cherry tomatoes.
  7. Whisk Italian-style salad dressing and mayonnaise together until smooth and creamy.
  8. Toss the pasta, chicken, crumbled bacon, celery, bell pepper, tomatoes, and cubed cheese with the dressing; stir gently until everything is evenly coated.
  9. Refrigerate the salad if not serving immediately.
  10. Peel, pit, and chop the avocado and stir it into the salad just before serving.

Notes

For a lighter twist, swap mayonnaise with Greek yogurt to reduce calories while keeping creaminess., Use turkey bacon as a leaner alternative., Add avocado right before serving to maintain freshness and vibrancy., Swap green pepper for chopped dill pickle for tang and crunch., Cheese alternatives include cheddar or Monterey Jack., Pasta salad keeps well in an airtight container refrigerated for 3-4 days.

Nutrition

Find it online: https://cookerygood.com/chicken-club-pasta-salad/