Bow Tie Pasta Salad Recipes with Mayo, Grapes and Chicken

There’s something magical about the combination of tender chicken, sweet grapes, and perfectly cooked bow tie pasta that makes this salad disappear faster than I can make it.

I’ve been perfecting this recipe for years, and it’s become my secret weapon for potluck dinners and family gatherings.

The contrast between the savory seasoned chicken and the burst of sweetness from fresh grapes creates a flavor profile that’s both sophisticated and comfort-food familiar.

What makes this bow tie pasta salad special is how each ingredient complements the others. The pasta’s little pockets catch the creamy dressing, while the grapes add natural sweetness and a satisfying pop of juice with every bite.

The chicken provides hearty protein that makes this salad substantial enough for a main course, yet light enough for those hot summer days when you want something refreshing.

This isn’t just another pasta salad – it’s a balanced meal that works beautifully for meal prep, lunch boxes, or entertaining.

The flavors actually improve overnight, making it perfect for busy schedules. Plus, the beautiful colors make it as appealing to the eyes as it is to the taste buds.

Prep Time Overview

Prep Time	Cook Time	Total Time	Course	Cuisine	Servings
25 minutes	18 minutes	43 minutes	Main Dish	American	6-8

Ingredients List with Alternatives

Ingredient	Quantity	Alternatives/Notes
Bow tie pasta (farfalle)	1 lb	Penne, rotini, or shell pasta work well
Boneless chicken breasts	1.5 lbs	Chicken thighs or rotisserie chicken
Red grapes	2 cups, halved	Green grapes or dried cranberries
Celery stalks	3 stalks, diced	Water chestnuts for extra crunch
Pecans	3/4 cup, chopped	Walnuts, almonds, or cashews
Mayonnaise	3/4 cup	Greek yogurt for lighter option
Sour cream	1/4 cup	Greek yogurt or cream cheese
Honey	2 tbsp	Maple syrup or sugar
Apple cider vinegar	1 tbsp	White wine vinegar or lemon juice
Dijon mustard	1 tsp	Yellow mustard or whole grain mustard
Dried tarragon	1 tsp	Fresh tarragon (1 tbsp) or dried dill
Green onions	3, chopped	Chives or red onion
Salt	To taste	Sea salt or kosher salt
Black pepper	To taste	Fresh cracked works best

Serving Variations:

• For 4 people: 1/2 lb pasta, 3/4 lb chicken, 1 cup grapes, 2 celery stalks, 1/3 cup pecans, 1/3 cup mayo, 2 tbsp sour cream, 1 tbsp honey, 1/2 tbsp vinegar, 1/2 tsp mustard, 1/2 tsp tarragon, 2 green onions
• For 12 people: 2 lbs pasta, 3 lbs chicken, 4 cups grapes, 6 celery stalks, 1.5 cups pecans, 1.5 cups mayo, 1/2 cup sour cream, 4 tbsp honey, 2 tbsp vinegar, 2 tsp mustard, 2 tsp tarragon, 6 green onions

Cooking Instruments List with Alternatives

• Large pasta pot (or any big pot for boiling)
• Large skillet or grill pan for chicken
• Colander for draining pasta
• Large mixing bowl (at least 5-quart capacity)
• Sharp knife and cutting board
• Measuring cups and spoons
• Meat thermometer (for checking chicken doneness)
• Wooden spoon or large spatula for mixing
• Small bowl for whisking dressing
• Tongs for handling chicken

Step-by-Step Cooking Instructions

The secret to perfect bow tie pasta salad is getting the chicken juicy and flavorful while keeping everything else fresh and crisp.

I always start by seasoning the chicken well and cooking it just right – dry chicken will ruin the whole dish.

Take your time with each step, and you’ll have a salad that tastes like it came from a fancy deli.

Cook the Chicken Perfectly

Season 1.5 lbs of boneless chicken breasts with salt and pepper on both sides. Heat a large skillet over medium-high heat with a drizzle of oil.

Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F. The key is not to move it too much – let it develop a nice golden crust.

Once cooked, let it rest for 5 minutes before cutting into bite-sized cubes. This resting time keeps the juices locked in.

Cook the Bow Tie Pasta

While the chicken rests, bring a large pot of salted water to a rolling boil. Add 1 lb of bow tie pasta and cook according to package directions until al dente, usually 10-12 minutes.

The pasta should still have a slight bite since it will continue to soften in the salad. Drain in a colander and rinse with cold water to stop the cooking process and cool it down quickly.

Prepare the Fresh Ingredients

While the pasta cooks, wash and halve 2 cups of red grapes – I like to cut them lengthwise so they distribute better throughout the salad.

Dice 3 celery stalks into small pieces for that perfect crunch.

Roughly chop 3/4 cup of pecans and slice 3 green onions. If you’re using rotisserie chicken instead of cooking your own, shred or cube it into bite-sized pieces.

Make the Creamy Dressing

In a small bowl, whisk together 3/4 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons honey, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon dried tarragon.

Season with salt and pepper to taste. The dressing should be creamy but not too thick – add a tablespoon of water if needed to thin it out.

Combine and Chill

In your largest mixing bowl, combine the cooled pasta, cubed chicken, halved grapes, diced celery, and chopped pecans.

Pour the dressing over everything and gently fold together until well coated. Add the chopped green onions and give it one final gentle stir.

Taste and adjust seasoning with more salt, pepper, or honey as needed.

Final Rest and Serve

Cover the salad and refrigerate for at least 1 hour before serving. This chilling time allows all the flavors to meld together beautifully.

Give it a gentle stir before serving and garnish with extra pecans or green onions if desired. The salad is best served slightly chilled but not ice cold.

Variations to Try

Cranberry Walnut Version: Replace the grapes with 1 cup of dried cranberries and swap pecans for chopped walnuts. Add some crumbled feta cheese for extra tanginess. This version has a more autumn feel and works great for holiday gatherings.

Tropical Twist: Use green grapes and add 1 cup of diced pineapple and 1/2 cup of toasted coconut flakes. Replace pecans with macadamia nuts and add a teaspoon of curry powder to the dressing for an exotic flavor profile.

Mediterranean Style: Skip the grapes and add halved cherry tomatoes, diced cucumber, and Kalamata olives. Use almonds instead of pecans and add crumbled feta cheese. Replace the tarragon with dried oregano and add a splash of lemon juice.

Lighter Version: Use Greek yogurt instead of mayonnaise and sour cream. Add extra vegetables like diced bell peppers and cucumber for more crunch and fewer calories. This version is perfect for those watching their calorie intake.

Storage Tips

This bow tie pasta salad keeps beautifully in the refrigerator for up to 4 days when stored in an airtight container.

The flavors actually improve after the first day as everything has time to marry together. Before serving leftovers, let the salad come to room temperature for about 15 minutes and give it a good stir.

The pecans may soften slightly over time, so if you want maximum crunch, consider adding them just before serving.

If the salad seems a bit dry after storage, add a tablespoon of mayonnaise or a splash of chicken broth to refresh it.

This salad doesn’t freeze well due to the mayonnaise-based dressing and fresh ingredients, but it’s perfect for meal prep since it stays fresh for several days.

Store in glass containers rather than plastic to prevent any flavor transfer.

Common Mistakes & Fixes

Problem	Cause	Solution
Chicken turns out dry	Overcooked or not rested properly	Cook to 165°F internal temp, let rest 5 minutes before cutting
Pasta becomes mushy	Overcooked or not rinsed with cold water	Cook to al dente, rinse immediately with cold water
Salad too dry	Not enough dressing or pasta absorbed it	Add more mayo mixed with a splash of chicken broth
Grapes taste bland	Using underripe grapes or not enough sweetness	Choose ripe, sweet grapes or add extra honey to dressing
Flavors don’t blend well	Not enough chilling time or under-seasoned	Chill for at least 1 hour, taste and adjust seasoning

Variations to Try

Cranberry Walnut Version: Replace the grapes with 1 cup of dried cranberries and swap pecans for chopped walnuts. Add some crumbled feta cheese for extra tanginess. This version has a more autumn feel and works great for holiday gatherings.

Tropical Twist: Use green grapes and add 1 cup of diced pineapple and 1/2 cup of toasted coconut flakes. Replace pecans with macadamia nuts and add a teaspoon of curry powder to the dressing for an exotic flavor profile.

Mediterranean Style: Skip the grapes and add halved cherry tomatoes, diced cucumber, and Kalamata olives. Use almonds instead of pecans and add crumbled feta cheese. Replace the tarragon with dried oregano and add a splash of lemon juice.

Lighter Version: Use Greek yogurt instead of mayonnaise and sour cream. Add extra vegetables like diced bell peppers and cucumber for more crunch and fewer calories. This version is perfect for those watching their calorie intake.

FAQs

Can I use rotisserie chicken instead of cooking my own?

Absolutely! Rotisserie chicken is a great time-saver and works perfectly in this salad. Just remove the skin and shred or cube the meat into bite-sized pieces.

You’ll need about 3 cups of shredded chicken to replace the 1.5 lbs of raw chicken breasts.

What’s the best way to keep grapes from making the salad watery?

Make sure to wash and thoroughly dry the grapes before halving them. Pat them dry with paper towels after cutting.

Also, add the grapes just before serving if you’re making this ahead of time to prevent excess moisture.

Can I make this salad dairy-free?

Yes! Use vegan mayonnaise and skip the sour cream, or replace it with cashew cream. The honey can be replaced with maple syrup.

The result will be just as creamy and delicious.

How do I prevent the pasta from sticking together?

Rinse the cooked pasta with cold water immediately after draining, and toss it with a little olive oil if needed.

Make sure the pasta is completely cool before adding the dressing to prevent it from clumping.

What other nuts work well in this salad?

Walnuts, almonds, and cashews all work beautifully. Toast them lightly in a dry skillet for 2-3 minutes for extra flavor.

Avoid softer nuts like pine nuts as they can get mushy in the creamy dressing.

Closing Note

This bow tie pasta salad with grapes and chicken has become such a staple in my kitchen, and I’m confident it’ll become one of your favorites too.

There’s something so satisfying about creating a dish that’s both elegant enough for company and simple enough for weeknight dinners.

The combination of textures and flavors never gets old, and I love how it brings people together around the table.

I’d love to hear about your own variations and how this recipe works for your family! Share your experience in the comments and let me know if you try any of the suggested twists.

And don’t forget to follow along for more crowd-pleasing recipes that make entertaining effortless!

Bye!