30-Minute Creamy Chicken Pasta Salad With Grapes
A cool, creamy pasta salad combining tender bow tie pasta, chunks of chicken, and sharp cheddar cheese bound in a tangy mayonnaise-sour cream dressing infused with dill and garlic. Halved seedless grapes add bursts of sweetness and freshness. Perfect for potlucks, picnics, and warm-weather gatherings, this make-ahead salad benefits from overnight chilling that allows flavors to meld. The grapes are stirred in just before serving to maintain their crispness and prevent juice from bleeding into the dressing.
Ingredients
- 3 cup bow tie pastarotini or penne1:1pasta
different texture
- 2 cup cooked chicken, cubedcooked turkey or rotisserie chicken1:1protein
lighter or richer option
- 2 green onions, chopped
- 1 stalk celery, diced
- 2 cup cheddar cheese, finely diced
- 2 cup seedless grapes, halveddiced apple or dried cranberries1:1fruit
different sweetness profile
- ½ cup mayonnaise
- 2 tablespoon mayonnaise
- ½ cup sour cream
- 2 tablespoon sour cream
- 2 tablespoon cider vinegar
- 2 sugar, to taste, 2-4 teaspoons
- 1 teaspoon dried dill weed, or to taste
- 1 teaspoon seasoning salt, or to tastekosher salt + 1/4 teaspoon celery salt1:1salt
if avoiding additives
- 1 teaspoon garlic powder(optional)
- black pepper, to taste
Instructions
- 1
Cook pasta in boiling water until al dente, then drain and rinse under cold water.
- 2
Combine cooled pasta with chicken, green onions, celery, and cheddar cheese in a large bowl.
- 3
In a separate bowl, whisk together mayonnaise, sour cream, cider vinegar, sugar, dill weed, seasoning salt, and garlic powder.
- 4
Pour dressing over pasta mixture and toss until everything is evenly coated.
- 5
Season with black pepper to taste.
- 6
Cover and refrigerate for at least 8 hours or up to 24 hours.
- 7
Fold in halved grapes just before serving.
Tips
Add grapes at the very last moment before serving to preserve their texture and prevent their natural sugars from diluting the dressing.
Make this salad a full day ahead; the flavors deepen significantly overnight as the pasta absorbs the creamy dressing and seasonings blend together.
Good to Know
Cover tightly and refrigerate up to 3 days. Keep grapes separate until serving.
Assemble salad through step 5 up to 24 hours ahead. Fold in grapes just before serving.
Serve chilled as a main course salad, side dish at picnics and potlucks, or at lunch buffets.
Common Mistakes
Add grapes too early to avoid them releasing juice that dilutes the dressing and softens the pasta
Skip the cold water rinse after cooking to avoid mushy pasta from residual starch
Underchill before serving to avoid flat, underseasoned flavors that develop as ingredients meld
Substitutions
Dairy-Free Swaps
General Alternatives
lighter or richer option
different texture
if avoiding additives
different sweetness profile
FAQ
Can I make this salad ahead of time?
Yes, prepare everything except the grapes up to 24 hours in advance. The salad actually tastes better after 8-12 hours of chilling as flavors meld. Fold in grapes just before serving to keep them fresh and crunchy.
What if I don't have sour cream?
Use all mayonnaise (1 cup total) plus 1-2 tablespoons of lemon juice or vinegar for tang. Alternatively, substitute Greek yogurt for a tangier, lighter version, using a 3:4 ratio.
How long can I keep this salad?
Covered, it stays fresh for up to 3 days in the refrigerator. Store grapes separately if making ahead and add them just before serving for best texture.