Homemade Chicken Bowtie Pasta Salad

If you ask me, pasta salad gets even better when you make it a meal.

This chicken bowtie pasta salad brings together sweet and savory flavors that work really well together. Juicy grapes and crisp apples add sweetness, while toasted almonds give you that satisfying crunch in every bite.

It’s tossed with tender shredded chicken and coated in a creamy coleslaw dressing that ties everything together. Fresh dill and green onions keep things bright and interesting.

It’s a filling dish that’s easy to throw together, perfect for potlucks or busy weeknights when you need dinner ready fast.

What Kind of Chicken Should I Use?

For this pasta salad, boneless, skinless chicken breasts are your best bet since they’re easy to dice up and mix throughout the salad. You can use fresh or frozen chicken breasts – just make sure frozen ones are fully thawed before cooking. If you’re short on time, a rotisserie chicken from the store works great too and saves you from having to cook the chicken yourself. You can also swap in chicken thighs if you prefer darker meat, which tend to be a bit more forgiving and stay moist even if you accidentally overcook them a little.

Options for Substitutions

This pasta salad is easy to customize based on what you have in your kitchen:

• Bow tie pasta: Any short pasta shape works great here – try rotini, penne, or shells. They all hold the dressing well and mix nicely with the other ingredients.
• Chicken breasts: Rotisserie chicken is a huge time-saver for this recipe. You can also use leftover grilled chicken, or swap in turkey breast if that’s what you have on hand.
• Red grapes: Green grapes work just as well, or you can use dried cranberries for a chewier texture. If using dried fruit, add them just before serving so they don’t get too soft.
• Apples: Any crisp apple variety works – Granny Smith, Honeycrisp, or Fuji are all good choices. Just toss them with a little lemon juice after cutting to prevent browning.
• Almonds: Pecans, walnuts, or cashews make great substitutes. You can use them whole, chopped, or even candied for extra sweetness.
• Green onions: Regular yellow or red onion works fine – just use about half the amount and dice it small since the flavor is stronger. Chives are another mild option if you prefer.

Watch Out for These Mistakes While Cooking

The biggest mistake with pasta salad is not rinsing your cooked bow tie pasta with cold water immediately after draining, which stops the cooking process and prevents the noodles from turning mushy and sticking together in clumps.

Another common error is adding the dressing while the pasta is still warm, causing it to absorb too much liquid and leaving your salad dry – always make sure everything is completely cooled first.

To keep your apples from turning brown and ruining the look of your salad, toss them in a little lemon juice right after chopping, and consider toasting your almonds in a dry pan for 3-4 minutes to bring out their flavor and add extra crunch.

Finally, don’t forget to season your chicken well before cooking and let it rest for 5 minutes after cooking so it stays juicy when you chop it up for the salad.

What to Serve With Chicken Bowtie Pasta Salad?

This pasta salad is pretty filling on its own, so I like to keep the sides simple and fresh. A basket of warm dinner rolls or some garlic breadsticks are perfect for rounding out the meal, especially if you’re serving a crowd at a potluck or barbecue. For something lighter, try pairing it with a cucumber and tomato salad dressed with olive oil and lemon, or some fresh watermelon slices if it’s summertime. You could also set out some crackers and a cheese board on the side for people to snack on while the pasta salad takes center stage.

Storage Instructions

Store: This pasta salad keeps really well in the fridge for up to 4 days in an airtight container. Just give it a good stir before serving since the dressing might settle at the bottom. The flavors actually get better after sitting for a few hours, so it’s perfect for making the night before a potluck or picnic.

Make Ahead: You can prep the chicken and pasta a day ahead to save time. Cook and dice the chicken, then store it separately from the cooked pasta in the fridge. Wait to add the apples and grapes until you’re ready to serve so they stay crisp and fresh.

Serve: This salad is best served cold or at room temperature. If you’re taking it to a gathering, keep it in a cooler with ice packs until you’re ready to eat. The apples might brown a little after a day or two, but a quick squeeze of lemon juice when you mix everything together can help prevent that.

Estimated Nutrition

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

• Calories: 2100-2300
• Protein: 110-130 g
• Fat: 55-70 g
• Carbohydrates: 310-340 g

Ingredients

For the base:

• 14 oz bowtie pasta (I always use Barilla for the best al dente texture)

For the salad:

• 4 chicken breasts (best when poached and shredded for better moisture)
• 2 cups red grapes (halved lengthwise)
• 3 apples (cored and diced into 1/2-inch pieces)
• 1 cup almonds (toasted and slivered adds a nice crunch)
• 2 green onions
• 1 tbsp fresh dill, chopped

For the dressing:

• 14 oz coleslaw dressing (I prefer Marzetti for its specific balance of sweetness and tang)

Step 1: Prepare the Pasta and Poach the Chicken

• 14 oz bowtie pasta
• 4 chicken breasts

Bring a large pot of salted water to a boil and add the bowtie pasta, cooking until al dente according to package directions (usually 9-11 minutes)—don’t overcook, as the pasta will continue to soften as it cools and sits in the dressing.

While the pasta cooks, place chicken breasts in a separate pot of simmering water and poach for 12-15 minutes until cooked through.

Once the pasta is done, drain it in a colander and spread it on a large sheet pan or baking dish to cool completely, stirring occasionally to prevent clumping.

This cooling step is essential—I always let it sit for at least 30 minutes before mixing so the pasta doesn’t absorb the dressing too quickly and become mushy.

Step 2: Prepare All the Fresh Ingredients

• 2 cups red grapes
• 3 apples
• 2 green onions
• 1 tbsp fresh dill, chopped
• 1 cup almonds

While the pasta and chicken cool, prepare your mise en place: halve the red grapes lengthwise, core the apples and dice them into 1/2-inch pieces, slice the green onions (both white and green parts), and chop the fresh dill.

Toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden—this unlocks their flavor and ensures they stay crispy rather than getting soggy from the dressing.

Set all prepped ingredients aside in separate bowls.

Step 3: Shred the Chicken and Toast the Almonds

• poached chicken breasts from Step 1

Once the poached chicken has cooled enough to handle, shred it into bite-sized pieces using two forks or your fingers—poaching keeps the chicken incredibly moist and tender, which makes all the difference in this salad.

If you haven’t already toasted the almonds in Step 2, do so now in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden.

Step 4: Combine All Components

• cooled pasta from Step 1
• shredded chicken from Step 3
• prepared fruits and vegetables from Step 2
• toasted almonds from Step 2
• 14 oz coleslaw dressing

Transfer the cooled pasta from Step 1 to a large mixing bowl.

Add the shredded chicken from Step 3, halved grapes, diced apples, sliced green onions, and fresh dill.

Toss everything gently to combine, being careful not to break up the pasta or crush the fruit.

Pour in the coleslaw dressing and toss thoroughly until all ingredients are evenly coated.

I like to add the almonds last and fold them in gently—this keeps them from breaking down and preserves that satisfying crunch throughout the salad.

Step 5: Chill and Serve

Transfer the finished salad to a serving bowl or storage container and refrigerate for at least 1-2 hours before serving.

This allows the flavors to meld together beautifully.

Give it a gentle stir before serving, and taste to adjust the dressing if needed—you can always add a bit more if it seems dry.

Homemade Chicken Bowtie Pasta Salad

Delicious Homemade Chicken Bowtie Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 8 servings

Calories: 2200

Ingredients Method

Ingredients

  

For the base::

• 14 oz bowtie pasta (I always use Barilla for the best al dente texture)

For the salad::

• 4 chicken breasts (best when poached and shredded for better moisture)
• 2 cups red grapes (halved lengthwise)
• 3 apples (cored and diced into 1/2-inch pieces)
• 1 cup almonds (toasted and slivered adds a nice crunch)
• 2 green onions
• 1 tbsp fresh dill, chopped

For the dressing::

• 14 oz coleslaw dressing (I prefer Marzetti for its specific balance of sweetness and tang)

Method

 

1. Bring a large pot of salted water to a boil and add the bowtie pasta, cooking until al dente according to package directions (usually 9-11 minutes)—don't overcook, as the pasta will continue to soften as it cools and sits in the dressing. While the pasta cooks, place chicken breasts in a separate pot of simmering water and poach for 12-15 minutes until cooked through. Once the pasta is done, drain it in a colander and spread it on a large sheet pan or baking dish to cool completely, stirring occasionally to prevent clumping. This cooling step is essential—I always let it sit for at least 30 minutes before mixing so the pasta doesn't absorb the dressing too quickly and become mushy.
2. While the pasta and chicken cool, prepare your mise en place: halve the red grapes lengthwise, core the apples and dice them into 1/2-inch pieces, slice the green onions (both white and green parts), and chop the fresh dill. Toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden—this unlocks their flavor and ensures they stay crispy rather than getting soggy from the dressing. Set all prepped ingredients aside in separate bowls.
3. Once the poached chicken has cooled enough to handle, shred it into bite-sized pieces using two forks or your fingers—poaching keeps the chicken incredibly moist and tender, which makes all the difference in this salad. If you haven't already toasted the almonds in Step 2, do so now in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden.
4. Transfer the cooled pasta from Step 1 to a large mixing bowl. Add the shredded chicken from Step 3, halved grapes, diced apples, sliced green onions, and fresh dill. Toss everything gently to combine, being careful not to break up the pasta or crush the fruit. Pour in the coleslaw dressing and toss thoroughly until all ingredients are evenly coated. I like to add the almonds last and fold them in gently—this keeps them from breaking down and preserves that satisfying crunch throughout the salad.
5. Transfer the finished salad to a serving bowl or storage container and refrigerate for at least 1-2 hours before serving. This allows the flavors to meld together beautifully. Give it a gentle stir before serving, and taste to adjust the dressing if needed—you can always add a bit more if it seems dry.