Crunchy Bowtie Pasta Salad with Grapes

Finding a crowd-pleasing side dish that works for potlucks, barbecues, and summer gatherings can feel like an impossible task. After all, you need something that holds up well at room temperature, appeals to both kids and adults, and won’t leave you stuck in the kitchen all day while everyone else is having fun.

Thankfully, this bowtie pasta salad with grapes hits all the right notes: it’s sweet and savory in all the best ways, comes together in under 30 minutes, and brings together unexpected flavors that somehow just work perfectly together.

What Kind of Grapes Should I Use?

Red grapes are called for in this recipe, and you’ll want to look for seedless varieties to make eating easier. Both red globe grapes and crimson seedless grapes work great here, so just grab whichever looks freshest at your store. When picking out your grapes, look for ones that are firm and plump without any wrinkles or soft spots. You can also swap in green grapes if that’s what you have on hand – they’ll add the same sweet, juicy pop to your pasta salad, just with a slightly different flavor profile.

Options for Substitutions

This pasta salad is pretty forgiving, so here are some easy swaps you can make:

• Bow-tie pasta: You can use any short pasta shape like rotini, penne, or shells. They’ll all hold the dressing just as well.
• Pecans: Walnuts or slivered almonds work great here. You can also use candied pecans if you want a sweeter crunch.
• Red grapes: Green grapes are a perfect swap and taste just as good. You could also try dried cranberries for a different sweet-tart flavor, though you’ll want to use about half the amount.
• Mayonnaise: If you prefer a lighter dressing, you can replace half the mayo with Greek yogurt or sour cream. Just know it’ll change the flavor slightly and make it a bit tangier.
• Bacon: Turkey bacon works fine if you want a leaner option. Vegetarians can skip it entirely or add some smoked paprika to the dressing for that smoky flavor.
• Red wine vinegar: Apple cider vinegar or white wine vinegar will do the trick if that’s what you have in your pantry.
• Broccoli: Fresh broccoli florets are best here, but you can use cauliflower or a mix of both if you’d like to switch things up.

Watch Out for These Mistakes While Cooking

The biggest mistake with pasta salad is adding the dressing to piping hot pasta, which causes the mayonnaise to break down and become oily – let your cooked bow-tie pasta cool for about 10 minutes before mixing it with the mayo dressing.

Another common error is overcooking the broccoli florets, so keep them raw and crisp for the best texture and crunch in your salad.

To keep your pecans from getting soggy, wait until just before serving to add them along with the bacon, and make sure both are completely cooled to room temperature first.

Finally, don’t skip the full 3-hour chill time, as this allows the flavors to blend together and the pasta to fully absorb the dressing, making each bite more flavorful.

What to Serve With Bowtie Pasta Salad?

This pasta salad is pretty hearty on its own since it’s got bacon, broccoli, and pasta all in one bowl, so it works great as a main dish for lunch or a light dinner. If you’re serving it at a cookout or potluck, it pairs really well with grilled chicken, burgers, or hot dogs since the sweet grapes and tangy dressing balance out smoky grilled flavors. You could also serve it alongside other picnic favorites like coleslaw, baked beans, or corn on the cob for a full spread. For a lighter meal, just add some sliced fresh fruit or watermelon on the side to keep things cool and refreshing.

Storage Instructions

Store: Keep your bowtie pasta salad in an airtight container in the fridge for up to 3 days. The flavors actually get better as they sit together, so it’s great for making the night before a potluck or picnic. Just give it a good stir before serving since the dressing might settle a bit.

Make Ahead: You can prep this salad up to a day in advance, which actually helps the flavors blend together nicely. If you want the bacon extra crispy, consider keeping it separate and adding it right before serving. The grapes and broccoli will stay fresh and crunchy when stored properly in the fridge.

Serve: This pasta salad is best served cold or at room temperature. If you’ve had it in the fridge, let it sit out for about 15 minutes before serving to take the chill off. You might want to add a splash of extra vinegar or a spoonful of mayo if it seems a little dry after sitting.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2900
• Protein: 55-65 g
• Fat: 170-200 g
• Carbohydrates: 230-260 g

Ingredients

For the dressing:

• 1 cup mayonnaise (I prefer Hellmann’s for the creamiest texture)
• 1/4 cup sugar
• 1/2 cup red wine vinegar
• 1 1/2 tsp salt
• 1 tsp Dijon mustard
• 1/2 teaspoon black pepper

For the salad:

• 8 oz bowtie pasta
• 1 lb broccoli (cut into very small bite-sized florets)
• 2 cups red grapes (halved length-wise for better distribution)
• 1/3 cup red onion
• 8 bacon slices
• 1 cup pecans (I like using Diamond pecans, toasted for extra crunch)

Step 1: Toast the Pecans and Cook the Bacon

• 1 cup pecans
• 8 bacon slices

Preheat your oven to 350°F and spread the pecans on a baking sheet in a single layer.

Toast for 5-7 minutes until fragrant and lightly browned, shaking the pan halfway through—this brings out their natural oils and adds serious depth to the salad.

While the pecans toast, cook the bacon slices in a large skillet over medium-high heat until crispy, about 8-10 minutes.

Once done, transfer to a paper towel to drain, then chop into bite-sized pieces once cooled.

Step 2: Prepare the Pasta and Vegetables

• 8 oz bowtie pasta
• 1 lb broccoli
• 1/3 cup red onion

Bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions until al dente.

While the pasta cooks, cut the broccoli into very small bite-sized florets and finely dice the red onion.

Drain the pasta but don’t rinse it—the starch on the pasta helps the dressing adhere better.

Set the hot pasta aside.

Step 3: Make the Creamy Dressing

• 1 cup mayonnaise
• 1/4 cup sugar
• 1/2 cup red wine vinegar
• 1 tsp Dijon mustard
• 1 1/2 tsp salt
• 1/2 teaspoon black pepper

In a large mixing bowl, whisk together the mayonnaise, sugar, red wine vinegar, Dijon mustard, salt, and black pepper until smooth and well combined.

The sugar and vinegar create a sweet-tangy balance that complements the grapes beautifully, while the mustard adds subtle depth without overpowering the other flavors.

Step 4: Assemble and Chill the Salad

• cooked pasta from Step 2
• broccoli florets and red onion from Step 2
• 2 cups red grapes, halved
• dressing from Step 3

Add the hot pasta from Step 2 directly to the dressing bowl along with the broccoli florets, diced red onion, and halved red grapes.

Toss everything together gently but thoroughly until all components are coated with the creamy dressing.

I like to let the hot pasta absorb the dressing flavors for a moment before chilling.

Cover and refrigerate for at least 3 hours (or up to overnight)—this allows the flavors to meld and the pasta to fully absorb the dressing.

Step 5: Finish and Serve

• chilled salad from Step 4
• toasted pecans from Step 1
• crispy bacon from Step 1

Remove the salad from the refrigerator and give it a gentle stir.

Just before serving, fold in the toasted pecans from Step 1 and the crispy bacon pieces from Step 1—adding them at the last moment keeps them crunchy rather than getting soft from the dressing.

Taste and adjust seasoning if needed, then serve chilled.

Crunchy Bowtie Pasta Salad with Grapes

Delicious Crunchy Bowtie Pasta Salad with Grapes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 10 minutes mins

Cook Time 2 hours hrs 25 minutes mins

Total Time 3 hours hrs 37 minutes mins

Servings: 8 servings

Calories: 2750

Ingredients Method

Ingredients

  

For the dressing

• 1 cup mayonnaise (I prefer Hellmann's for the creamiest texture)
• 1/4 cup sugar
• 1/2 cup red wine vinegar
• 1 1/2 tsp salt
• 1 tsp Dijon mustard
• 1/2 teaspoon black pepper

For the salad

• 8 oz bowtie pasta
• 1 lb broccoli (cut into very small bite-sized florets)
• 2 cups red grapes (halved length-wise for better distribution)
• 1/3 cup red onion
• 8 bacon slices
• 1 cup pecans (I like using Diamond pecans, toasted for extra crunch)

Method

 

1. Preheat your oven to 350°F and spread the pecans on a baking sheet in a single layer. Toast for 5-7 minutes until fragrant and lightly browned, shaking the pan halfway through—this brings out their natural oils and adds serious depth to the salad. While the pecans toast, cook the bacon slices in a large skillet over medium-high heat until crispy, about 8-10 minutes. Once done, transfer to a paper towel to drain, then chop into bite-sized pieces once cooled.
2. Bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions until al dente. While the pasta cooks, cut the broccoli into very small bite-sized florets and finely dice the red onion. Drain the pasta but don't rinse it—the starch on the pasta helps the dressing adhere better. Set the hot pasta aside.
3. In a large mixing bowl, whisk together the mayonnaise, sugar, red wine vinegar, Dijon mustard, salt, and black pepper until smooth and well combined. The sugar and vinegar create a sweet-tangy balance that complements the grapes beautifully, while the mustard adds subtle depth without overpowering the other flavors.
4. Add the hot pasta from Step 2 directly to the dressing bowl along with the broccoli florets, diced red onion, and halved red grapes. Toss everything together gently but thoroughly until all components are coated with the creamy dressing. I like to let the hot pasta absorb the dressing flavors for a moment before chilling. Cover and refrigerate for at least 3 hours (or up to overnight)—this allows the flavors to meld and the pasta to fully absorb the dressing.
5. Remove the salad from the refrigerator and give it a gentle stir. Just before serving, fold in the toasted pecans from Step 1 and the crispy bacon pieces from Step 1—adding them at the last moment keeps them crunchy rather than getting soft from the dressing. Taste and adjust seasoning if needed, then serve chilled.