Club Sandwich Pasta Salad -- The Birthday Spread That Almost Upstaged the Fried Chicken

Jack turned seven this week. The birthday party was smaller this year — just Marcus and two other friends, a cake in the shape of a garden (green frosting for grass, cherry tomato candies for vegetables, a pretzel fence), and a seed-packet scavenger hunt in the backyard because that's what Jack wants every year and I've stopped trying to interest him in anything that doesn't involve dirt.

I called Dad for the birthday call. He's two weeks post-surgery and he sounded better — still weak, still slow, but his voice had some of the old Roger in it, the voice that delivers opinions about corn varieties as though they're constitutional amendments. He said, "Happy birthday, Jack. What are you planting this year?" Jack said, "Bodacious corn, Beefsteak and Roma tomatoes, green beans, sunflowers, bell peppers, and jalapeños." Dad said, "That's a good lineup." Jack said, "I know." Dad laughed. It was the first time I'd heard him laugh since before the surgery, and it sounded like a door opening in a room that had been closed too long.

Emma made Jack a card with a drawing of his garden that was surprisingly accurate — she'd observed the layout and reproduced it from memory, including the compost tumbler and the specific placement of the tomato stakes. Emma notices everything. She just doesn't say so unless you ask. She's the family artist and the family observer and both of those things will serve her well in whatever she becomes, which changes weekly but consistently involves caring about people and seeing them clearly.

I made fried chicken for Jack's birthday dinner — his request, every year, because fried chicken is his favorite and he's consistent in his preferences the way Roger is consistent in his preferences, which is to say absolutely, permanently, and without interest in alternatives. Buttermilk brine, seasoned flour, Marlene's cast iron. The crust shattered. The meat was juicy. Jack ate three pieces and said, "This is the best birthday." He says that every year. He means it every year. That's the thing about the Webers — they mean what they say. Every time.

Fried chicken is always the star of Jack’s birthday dinner — that’s non-negotiable, same as the garden party and the seed-packet scavenger hunt — but every star needs a supporting cast, and this Club Sandwich Pasta Salad has earned a permanent spot at the table. It hits all the same notes as the sandwich you’d want alongside something crispy and golden: savory, a little creamy, satisfying in a way that feels celebratory without being fussy. On a day when Dad’s laugh came back and Jack declared it the best birthday (again, always), the food needed to match that energy — and this one never lets us down.

Club Sandwich Pasta Salad

Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes | Servings: 8

Ingredients

• 12 oz rotini or penne pasta
• 1 1/2 cups cooked chicken breast, chopped
• 1 cup cooked bacon, crumbled (about 8 slices)
• 1 cup cherry tomatoes, halved
• 1 cup romaine lettuce, chopped
• 1/2 cup sharp cheddar cheese, cubed or shredded
• 1/2 cup Swiss cheese, cubed
• 1/3 cup red onion, finely diced
• 1/2 cup dill pickles, sliced
• 3/4 cup mayonnaise
• 3 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste

Instructions

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool completely.
2. Make the dressing. In a small bowl, whisk together mayonnaise, Dijon mustard, red wine vinegar, garlic powder, and onion powder. Season with salt and black pepper to taste. Refrigerate until ready to use.
3. Prep the mix-ins. While the pasta cools, chop the cooked chicken, crumble the bacon, halve the tomatoes, dice the red onion, and cube the cheeses.
4. Combine. In a large bowl, toss the cooled pasta with the chicken, bacon, tomatoes, red onion, pickles, cheddar, and Swiss cheese until evenly distributed.
5. Dress the salad. Pour the dressing over the pasta mixture and toss well to coat everything evenly. Taste and adjust seasoning as needed.
6. Add the lettuce and serve. Fold in the chopped romaine just before serving to keep it crisp. Serve immediately or refrigerate up to 2 hours before serving. If making ahead, add lettuce at the last moment.

Nutrition (per serving)

Calories: 430 | Protein: 22g | Fat: 22g | Carbs: 38g | Fiber: 2g | Sodium: 620mg