Creamy Chicken Grape Pasta Salad: Your New Go-To for Easy, Flavor-Packed Meals

Hey friends, Beau here from Feastical! Let me paint you a picture: It’s a warm afternoon, you’ve got a potluck in an hour, and you need to bring something that will make people’s eyes light up. You don’t want to slave over a hot stove, but you also refuse to show up with a sad bag of chips. Sound familiar? That, right there, is the exact moment this Creamy Chicken Grape Pasta Salad with Poppy Seed Dressing was born to save the day.

This isn’t just another pasta salad. This is the pasta salad. The one that disappears first from the buffet table. The one that gets you text messages later asking, “Hey, what was in that?!” It’s a glorious, no-fuss symphony of textures and tastes: tender pasta, juicy bites of sweet grape, savory shredded chicken, a satisfying crunch from walnuts and celery, all wrapped up in a lusciously creamy, slightly sweet, and tangy poppy seed dressing that clings to every single nook and cranny.

I’m all about recipes that feel like a warm hug but don’t turn your kitchen into a war zone. This dish is the epitome of that Feastical philosophy. It’s refreshing enough for a summer picnic, substantial enough for a weekday lunch, and elegant enough for a weekend get-together. Plus, it gets even better as it chills, making it the ultimate make-ahead hero. So, tie on your apron (or don’t, we’re casual here), and let’s make something truly special together.

The Potluck That Started It All: A Nod to Grandma’s Table

This recipe always takes me back to my grandma’s sun-drenched kitchen. She was the queen of “kitchen sink” salads—throw in a little of this, a little of that, and somehow it always worked. She had a particular love for pairing fruit with savory dishes, a trait I definitely inherited. I remember one specific family reunion where she brought out a big, chilled bowl of something with grapes and pasta. It was novel, it was delicious, and it was gone in about five minutes flat.

Years later, when I was scrambling for my own potluck contribution, that memory floated back. I started tinkering, adding my own spins—like using rotisserie chicken for instant flavor and ease, swapping in Greek yogurt for some zip, and finding the perfect honey-to-vinegar balance in the dressing. What emerged was this recipe, a loving homage to her spirit of improvisation and joy in feeding people. Every time I make it, I think of her, and that’s what good food is all about: connection, memory, and a whole lot of flavor.

Gathering Your Cast of Characters

Here’s everything you’ll need to bring this superstar salad to life. I’ve added my little chef notes for each one because knowing your ingredients is half the fun (and success!) of cooking.

• 6 oz (170g) Farfalle (Bowtie) Pasta: Those little bows are perfect for catching bits of dressing, chicken, and grape in every forkful. Chef’s Tip: You can use any short pasta you love—rotini, penne, or shells all work beautifully.
• 1 cup Rotisserie Chicken, Diced: Our ultimate time-saver and flavor-booster! The seasoned skin and meat add a depth you just don’t get from plain boiled chicken. Substitution: Leftover grilled chicken or a can of high-quality chunk chicken (drained) works in a pinch.
• ¾ cup Seedless Red Grapes, Halved: The sweet, juicy pop is non-negotiable. Red grapes hold their shape and color better than green here. Trust me on this.
• ½ cup Celery, Finely Diced: This isn’t just filler! Celery adds a crucial, refreshing crunch and a subtle herby note that balances the sweetness.
• ½ cup Walnut Pieces: Toasted walnuts are a game-changer. They add a nutty, earthy richness and another layer of texture. Allergy Alert: Sunflower seeds or pepitas make a fantastic crunch swap.
• ¼ cup Green Onions, Sliced: A mild, oniony bite without the harshness of a regular onion. They add a lovely fleck of green, too.

For the Creamy Poppy Seed Dressing:

• ¼ cup Nonfat Greek Yogurt: This is our secret weapon! It gives the dressing a creamy tang and protein boost without making it overly heavy. Insight: Full-fat Greek yogurt or sour cream are delicious, richer alternatives.
• ¼ cup Full-Fat Mayonnaise: The creamy base. Using full-fat here ensures the dressing is lush and doesn’t break or get watery. For a different twist, try avocado oil mayo.
• 2 Tablespoons Honey: Our natural sweetener that harmonizes all the flavors. Substitution: Pure maple syrup or agave nectar work for a vegan version.
• 1½ Tablespoons White Wine Vinegar: The essential acidic counterpoint to the honey and creaminess. It brightens the whole dish. Apple cider vinegar is a great stand-in.
• 2 Teaspoons Poppy Seeds: They’re not just for looks! These tiny seeds add a delightful, subtle crunch and a signature flavor that makes the dressing.
• ¼ teaspoon Salt (or to taste): The flavor enhancer. Always season to taste at the end, especially if your rotisserie chicken was already salty.

Let’s Build Some Magic: Step-by-Step

Follow these simple steps, and you’ll have a masterpiece in no time. I’ve sprinkled in my favorite kitchen hacks to guarantee your success.

1. Cook the Pasta Like a Pro: Bring a large pot of well-salted water to a rolling boil. Seriously, salt it like the sea—it’s your only chance to season the pasta itself. Cook the farfalle according to package directions for al dente (usually 10-12 minutes). You want it to have a slight bite so it doesn’t turn to mush when you mix everything. Chef Hack: Add a splash of olive oil to the boiling water to prevent the pasta from sticking together without making it slick for the dressing later.
2. The Cool-Down: Once perfectly cooked, drain the pasta in a colander and immediately rinse it under cold water. Don’t just run it for a second—rinse until the pasta is completely cool to the touch. This stops the cooking process and washes away excess starch so your salad isn’t gummy. Give the colander a good shake to remove as much water as possible. A wet pasta will waterlog your beautiful dressing.
3. Prep Party: While the pasta cooks/cools, prep your mix-ins. Dice the chicken, halve the grapes, finely dice the celery, slice the green onions, and if you’re feeling fancy, give those walnut pieces a quick toast in a dry pan over medium heat for 3-5 minutes until fragrant. Toasting nuts is a 30-second task that pays off in tenfold flavor.
4. Whisk the Dream Dressing: In a medium bowl, combine the Greek yogurt, mayonnaise, honey, white wine vinegar, poppy seeds, and salt. Whisk, whisk, whisk until it’s completely smooth and creamy. No honey globs left behind! Give it a taste. Want it tangier? A tiny splash more vinegar. Sweeter? A drizzle more honey. This is your dressing—make it sing to you.
5. The Grand Toss: In a large, spacious bowl (I’m talking bigger than you think you need), combine the cooled, drained pasta, all your prepped salad ingredients (chicken, grapes, celery, walnuts, green onions). Now, pour that glorious dressing over the top.
6. Mix with Love: Using a large rubber spatula or two spoons, gently but thoroughly toss everything together. Get right down to the bottom of the bowl and fold everything over until every single piece of pasta, every grape, every bit of chicken is lovingly coated in that creamy dressing.
7. The Patience Payoff: This is the hardest but most important step: Cover the bowl and refrigerate for at least 40 minutes, or ideally up to 2 hours. This chilling time allows the flavors to get to know each other, mingle, and deepen. The pasta soaks up the dressing, and everything comes together in harmony. Give it one final stir before serving.

How to Serve This Stunner

Presentation is part of the fun! Here’s how to make this salad shine on any table:

For a family-style feast, I love transferring the chilled salad to a large, wide, shallow bowl or a pretty platter. Scatter a few extra grape halves, a sprinkle of poppy seeds, and some chopped green onion or fresh parsley over the top for a restaurant-worthy finish.

For individual servings, use an ice-cream scoop to create neat, rounded mounds on a bed of butter lettuce or fresh spinach. It’s a complete, satisfying meal in a bowl. This salad is the ultimate companion for grilled mains—think juicy burgers, lemon-herb chicken breasts, or simple garlic butter shrimp. It also holds up incredibly well in a sealed container, making it the perfect pack-and-go lunch for work or a picnic in the park. Just don’t forget the fork!

Make It Your Own: Delicious Twists & Swaps

One of the best things about this recipe is its versatility. Play with it! Here are a few of my favorite riffs:

• The “Harvest” Version: Swap the grapes for diced crisp apples or pears in the fall. Add some dried cranberries and swap walnuts for pecans. A sprinkle of cinnamon in the dressing? Yes, please.
• Lighter & Brighter: Use all Greek yogurt instead of mayo for a tangier, high-protein dressing. Add a big handful of fresh chopped dill and swap the celery for diced cucumber.
• Dairy-Free/Vegan Dream: Use your favorite vegan mayo and swap the honey for maple syrup. Replace the chicken with 1-1.5 cups of hearty chickpeas or baked, cubed tofu. You’ll get that same fantastic texture and protein punch.
• Cheesy Pleaser: Fold in ½ cup of crumbled feta or gorgonzola cheese just before serving. The salty, tangy cheese against the sweet grapes is a next-level combination.
• Herb Garden Explosion: Add ¼ cup of finely chopped soft herbs like tarragon, chives, or parsley. Herbs instantly make any dish taste fresh and sophisticated.

Beau’s Kitchen Notes & Stories

This recipe has been on quite a journey with me. The first time I made a version for a big backyard BBQ, I was so nervous. Would people think grapes in pasta salad was weird? The answer was a resounding NO. The bowl was scraped clean, and I’ve been tweaking it ever since.

A key evolution: I used to make the dressing with just mayo. Switching half of it to Greek yogurt was a revelation—it added a welcome tang and made the whole thing feel a bit lighter. Also, toasting the nuts is non-negotiable in my kitchen now. It takes this salad from great to “oh-wow-what-is-that-flavor” incredible.

Funny story: I once accidentally used balsamic vinegar instead of white wine vinegar. It turned the whole salad a… unique shade of gray-brown. The flavor was actually amazing, but the appearance was, let’s say, “rustic.” My friends still tease me about my “mud salad.” So, learn from my mistake and double-check your vinegar bottle!

Your Questions, Answered

Q: Can I make this salad the night before?
A: Absolutely! In fact, I often do. Just hold off on adding the walnuts until an hour or so before serving to keep them perfectly crunchy. The flavors meld beautifully overnight.

Q: My salad seems a bit dry after chilling. What happened?
A: No worries! This usually means the pasta absorbed a lot of the dressing. Simply whisk together an extra tablespoon each of yogurt and mayo (or a splash of milk) and gently fold it into the salad to refresh it.

Q: Can I use a different type of pasta?
A: Of course! Any short pasta with grooves or shapes that hold dressing works. Rotini, cavatappi, and medium shells are all excellent choices. Just stick to the same weight (6 oz).

Q: How long does it keep in the fridge?
A: Stored in an airtight container, it’s fantastic for 3-4 days. The grapes may soften slightly by day 4, but it will still taste delicious.

Creamy Chicken Grape Pasta Salad with Poppy Seed Dressing (Easy & Refreshing)

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• Author: BeauCollier

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Description

This creamy chicken grape pasta salad is sweet, savory, crunchy, and refreshing all at once. Tender pasta, juicy grapes, seasoned chicken, and toasted nuts get tossed in a tangy poppy seed dressing for a dish that works just as well for potlucks as it does for easy lunches. It’s quick, make-ahead friendly, and packed with flavor and texture.

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Ingredients

Scale 1x2x3x

Salad

• 6 oz (170 g) farfalle (bowtie) pasta

• 1 cup cooked chicken, diced or shredded (rotisserie works great)

• ¾ cup seedless red grapes, halved

• ½ cup celery, finely diced

• ½ cup walnut pieces (preferably toasted)

• ¼ cup green onions, sliced

Creamy Poppy Seed Dressing

• ¼ cup Greek yogurt

• ¼ cup mayonnaise

• 2 tbsp honey

• 1½ tbsp white wine vinegar (or apple cider vinegar)

• 2 tsp poppy seeds

• ¼ tsp salt (plus more to taste)

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Instructions

1. Cook the pasta
   Bring a pot of well-salted water to a boil. Cook pasta until al dente according to package directions. Drain and rinse under cold water until fully cooled. Shake off excess water.

2. Prep the mix-ins
   Dice the chicken, halve the grapes, chop celery, and slice green onions. If desired, toast walnuts in a dry pan over medium heat for 3–5 minutes until fragrant. Cool.

3. Make the dressing
   In a medium bowl, whisk yogurt, mayonnaise, honey, vinegar, poppy seeds, and salt until smooth and creamy. Taste and adjust — add a little more honey for sweetness or vinegar for tang.

4. Combine
   In a large bowl, add cooled pasta, chicken, grapes, celery, walnuts, and green onions. Pour dressing over the top.

5. Toss gently
   Fold everything together until evenly coated.

6. Chill
   Cover and refrigerate at least 40 minutes (up to 24 hours) so flavors blend.

7. Stir & serve
   Stir before serving. If it looks a bit dry, mix in a spoonful of yogurt or mayo to refresh.

Notes

• Cool pasta completely so the dressing stays thick and creamy.

• Toast the nuts — it adds a big flavor upgrade.

• Cut ingredients small and even for better texture in every bite.

• Add nuts last if making far ahead to keep them crunchy.

• Use rotisserie chicken for maximum flavor with zero extra cooking.

Nutritional Information (Per Serving)

Please note: The following is an estimate based on the specific ingredients listed and yields approximately 4 servings. Values may vary depending on your ingredient brands and substitutions.

• Calories: ~450
• Protein: 16.5g (Thanks, chicken and Greek yogurt!)
• Carbohydrates: 50.2g
• Dietary Fiber: ~3g
• Sugars: 16.2g (Mostly natural from the grapes and honey)
• Total Fat: 22.2g
• Saturated Fat: ~3g
• Sodium: ~274mg
• Cholesterol: ~29mg

This salad offers a wonderful balance of macronutrients: quality protein from the chicken and yogurt, energizing carbohydrates from the pasta and fruit, and healthy fats from the walnuts and mayo. It’s a satisfying, balanced meal that fuels you without weighing you down.

Final Thoughts

Creamy Chicken Grape Pasta Salad: Your New Go-To for Easy, Flavor-Packed Meals

As I sit here writing this, I can almost taste that first cold, creamy forkful—the way the sweet grape bursts against the savory chicken, how the poppy seeds add that tiny, satisfying crunch, and how the tender pasta holds it all together like a delicious edible hug. This Creamy Chicken Grape Pasta Salad isn’t just a recipe; it’s become a staple in my kitchen, and I have a feeling it’s about to become one in yours, too.

What I love most about this dish is how it effortlessly straddles two worlds. It’s humble enough for a Tuesday night dinner straight from the fridge (don’t judge, we’ve all been there) yet elegant enough to steal the spotlight at a holiday brunch or baby shower. It asks very little of you in terms of effort but gives back tenfold in flavor, compliments, and empty bowls returned to the kitchen.

This salad has taught me something important about cooking: the best recipes aren’t complicated ones with hard-to-find ingredients or techniques that require a culinary degree. They’re the ones that work with your life, not against it. They’re the dishes that say, “I’ve got you,” whether you’re juggling work deadlines, chasing kids, or simply don’t feel like spending hours in the kitchen but still want to eat something that feels special.

Every time I make this salad, I’m reminded of my grandma’s philosophy: feed people well, feed them simply, and always, always include something unexpected. For her, that was grapes in pasta salad. For you, maybe it’ll be something else down the road. But for now, I hope this recipe becomes your unexpected favorite, the one your friends and family start requesting, the one that earns its permanent spot in your recipe box (or, let’s be real, your bookmarked digital folder).

So go ahead—make it for that potluck, that picnic, that lazy Sunday meal prep. Make it because you deserve something delicious without the stress. Make it because good food shared with people you love is one of life’s greatest simple pleasures.