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Jump to RecipeThis bow tie pasta salad with chicken is the creamy, crowd-pleasing kind of pasta salad everyone reaches for at a cookout. Tender farfalle, juicy chicken, sweet peas, crunchy bell pepper and little cubes of sharp cheddar are folded into a tangy, lightened-up dressing made with mayonnaise and Greek yogurt. It’s hearty enough to be dinner, takes about 30 minutes, and tastes even better after a few hours in the fridge.
The bow tie shape is the secret here. Its pinched center and ruffled edges catch the creamy dressing and little bits of vegetables, so every forkful is perfectly coated.
Why You’ll Love This Pasta Salad
- Creamy but lighter. Half Greek yogurt, half mayo gives you a rich dressing with more protein and less fat.
- A complete meal. About 25 grams of protein per serving from chicken, cheese and yogurt.
- Make-ahead friendly. It keeps for 4 days, so it’s ideal for potlucks and meal prep.
- Kid approved. Mild, cheesy and colorful, with fun bow tie shapes.
- Uses leftovers. A great way to use up rotisserie or grilled chicken.
Ingredients
Here’s what goes into this salad. Exact amounts are in the recipe card below.
For the salad
- Bow tie pasta (farfalle): 12 ounces. It holds up to creamy dressings better than thin shapes.
- Cooked chicken: about 2½ cups, diced. Rotisserie chicken saves time.
- Frozen peas: 1 cup, thawed. They add sweetness and color with zero prep.
- Red bell pepper: diced, for crunch.
- Cucumber: diced, for freshness.
- Red onion: finely chopped, for a little bite.
- Sharp cheddar: 1 cup of small cubes. Colby Jack is a milder option.
For the creamy dressing
- Mayonnaise and plain Greek yogurt: ½ cup of each.
- Red wine vinegar: for tang.
- Dijon mustard: adds depth and helps emulsify.
- Garlic powder, dried dill, a pinch of sugar, salt and pepper.
Equipment
- A large pot and a stainless steel colander
- A glass mixing bowl with a lid so you can mix and chill in the same bowl
- A mini whisk for the dressing
- Glass food storage containers for packing lunches
How to Make Bow Tie Pasta Salad with Chicken
Step 1: Cook the pasta
Bring a large pot of salted water to a boil and cook the bow tie pasta until just al dente, usually 10 to 11 minutes. In the last minute of cooking, add the frozen peas to the pot to thaw them. Drain everything in a colander and rinse under cold water until cool, then shake off as much water as possible.
Step 2: Whisk the dressing
In a large bowl, whisk together the mayonnaise, Greek yogurt, red wine vinegar, Dijon, garlic powder, dill, sugar, salt and pepper until smooth.
Step 3: Prep the chicken and vegetables
Dice the cooked chicken into bite-size pieces. Chop the bell pepper, cucumber and red onion, and cut the cheddar into small cubes.
Step 4: Toss it all together
Add the cooled pasta and peas, chicken, vegetables and cheddar to the dressing. Fold gently until everything is evenly coated.
Step 5: Chill
Cover and refrigerate for at least 1 hour so the flavors come together. Stir before serving and add a splash of milk or a spoonful of yogurt if it’s thickened too much.
Tips for the Best Creamy Pasta Salad
- Cook the pasta al dente. Soft pasta turns mushy once it soaks up the dressing.
- Rinse and dry well. Cold, well-drained pasta keeps the dressing thick and creamy instead of watery.
- Make extra dressing. Pasta absorbs dressing as it sits. Save a few spoonfuls to stir in before serving.
- Season generously. Cold food needs more seasoning, so taste after chilling and adjust.
- Cut everything small. Pieces about the size of a pea or a bow tie mix evenly.
Troubleshooting
The salad is dry the next day. This is normal; pasta keeps absorbing the dressing. Stir in 2 to 3 tablespoons of yogurt, mayo or milk.
It’s watery. The pasta or cucumber was still wet. Pat vegetables dry and shake the pasta well after rinsing.
It’s bland. Add a pinch of salt, a splash of vinegar or a little more Dijon to wake it up.
Variations
- Ranch style: swap the dill for 2 teaspoons of dry ranch seasoning.
- Bacon cheddar: fold in ½ cup of crumbled cooked bacon.
- Italian: skip the creamy dressing and use Italian vinaigrette with mozzarella pearls and salami.
- Extra veggies: add shredded carrots, chopped broccoli or cherry tomatoes.
- Lighter: use all Greek yogurt and reduced-fat cheddar.
- Ham instead of chicken: diced ham makes a classic picnic version.
What to Serve With It
This pasta salad fits right in at barbecues and summer dinners. Serve it with grilled Hawaiian BBQ chicken, honey BBQ chicken bites, burgers or hot dogs. For a spread of salads, pair it with my creamy macaroni salad or a crisp green salad. Craving a different flavor? Try the chicken Caesar pasta salad.
Make Ahead and Storage
How far ahead can I make it?
Up to 24 hours ahead. For the best texture, keep a little dressing aside and stir it in before serving.
How long does it keep?
Store leftovers in an airtight container in the fridge for 3 to 4 days.
Can I freeze it?
No. Mayonnaise-based dressings separate when frozen, and the vegetables turn watery.
Food Safety for Creamy Salads
Creamy pasta salads need to stay cold. Keep this salad refrigerated until you’re ready to serve, and don’t leave it out for more than two hours, or one hour if it’s above 90°F outside. At a picnic, set the serving bowl inside a larger bowl of ice to keep it chilled. Always use chicken that was cooked and cooled properly, and store leftovers promptly.
Why Bow Tie Pasta Works So Well
Farfalle, which means “butterflies” in Italian, is one of the best shapes for pasta salad. The pinched center stays slightly firmer than the wings, so each piece has a pleasant, chewy bite even after chilling. The ruffled edges grab onto creamy dressing, and the size is similar to diced chicken and vegetables, which makes the salad easy to eat with a fork. Rotini and medium shells are good substitutes if you don’t have bow ties.
Is This Pasta Salad Healthy?
Each serving has about 420 calories and 25 grams of protein, which makes it a filling main-dish salad. Using Greek yogurt for half of the mayonnaise lowers the fat and adds protein compared with a traditional mayo-only dressing. For more fiber, use whole wheat or chickpea bow ties, and add extra vegetables to stretch the servings.
How to Cook Chicken for Pasta Salad
If you don’t have leftover or rotisserie chicken, it’s easy to cook some just for this salad. The simplest method is poaching: place two boneless chicken breasts in a saucepan, cover with cold water or broth, add a pinch of salt and a bay leaf, and bring to a gentle simmer. Cook for 12 to 15 minutes, until the thickest part reaches 165°F. Let the chicken rest for 10 minutes, then dice or shred it. Poached chicken stays moist and soaks up the creamy dressing beautifully.
For more flavor, season the breasts with garlic powder, paprika, salt and pepper and bake them at 425°F for about 20 minutes, or grill them over medium-high heat for 5 to 6 minutes per side. Either way, let the chicken cool completely before adding it to the salad so it doesn’t warm up the dressing.
Serving a Crowd
This recipe is easy to double for a party or potluck. Cook the pasta in two batches, or use a very large pot so it has room to move. Mix the salad in your largest bowl, then transfer it to a serving dish just before the event. Plan on about 1 cup per person as a side dish. For buffets, serve it in a chilled bowl and refresh it halfway through with a spoonful of extra dressing so it stays creamy.
Making the Dressing Your Own
The creamy dressing is simple to customize. For a tangier salad, add a squeeze of lemon juice or an extra teaspoon of vinegar. If you like it a little sweeter, stir in another pinch of sugar or a teaspoon of honey. Fresh herbs such as parsley, chives or basil make it taste brighter, and a pinch of smoked paprika gives it a subtle smoky note. Mix the dressing first and taste it before adding the pasta; it should be well seasoned and slightly bolder than you think, because the pasta will mellow it out.
Frequently Asked Questions
Can I use a different pasta shape?
Yes. Rotini, penne, medium shells and fusilli all hold creamy dressing well.
Should I rinse pasta for pasta salad?
Yes. Rinsing stops the cooking and cools the pasta quickly so it doesn’t turn mushy or clump in the dressing.
Can I make it without mayonnaise?
Yes. Use all Greek yogurt, and add an extra tablespoon of olive oil for richness.
What chicken is best for pasta salad?
Rotisserie chicken is quick and flavorful. Grilled or poached chicken breast also works well.
How much does this recipe make?
About 8 servings as a main dish or 12 as a side.
A Pasta Salad for Every Gathering
Creamy, colorful and packed with protein, this bow tie pasta salad with chicken is sure to be the first bowl emptied at your next get-together. Leave a star rating and a comment if you make it, and pin it to your summer salads board on Pinterest.
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 25 g |
| Carbohydrates | 38 g |
| Fat | 17 g |
| Saturated Fat | 5 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 475 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Bow Tie Pasta Salad with Chicken
Ingredients
Method
- Cook the pasta in salted boiling water until al dente, adding the peas during the last minute. Drain, rinse under cold water and shake dry.
- Whisk the mayonnaise, yogurt, vinegar, Dijon, garlic powder, dill, sugar, salt and pepper in a large bowl.
- Dice the chicken, bell pepper, cucumber and onion and cube the cheddar.
- Add the pasta, peas, chicken, vegetables and cheese to the dressing and fold to coat.
- Cover and chill at least 1 hour. Stir before serving, loosening with a splash of milk if needed.
