Roasted Chicken and Bow Tie Pasta Salad

  • Cristy Posted: 04/27/10
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    I love the fact that this pasta salad is so healthy and packs a great lunch the next day. I felt the pasta absorbed a lot of the yummy dressing, so next time I will add another 1/2. I changed just a few things: I used spiral pasta b/c I wanted it to be whole wheat and that is all I could find; I finely chopped the celery (personal); and I used toasted pecans b/c that is what I had on hand. It is a great way to use left over grilled chicken.

  • texascottage Posted: 04/08/10
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    This dish is fantastic. HOWEVER, I've run out of rice vinegar and can't get to the store....any suggestions for substitutions that will not alter the taste of this great salad????

  • southernblonde Posted: 04/29/10
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    This was fine, but nowhere near what I was expecting after all the emphatic reviews. It just didn't have very much flavor.

  • kjok1212 Posted: 09/30/09
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    This was very good, the citrus flavors in the dressing were light and refreshing and went along well with the grapes (I used green ones). Easy to make and can easily be made vegetarian. Next time, I would make a little more dressing though.

  • EAVarner Posted: 06/09/09
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    I served this at lunch for friends, having made it the night before, and it was perfect. The flavors were delicious, and it was so convenient to have everything already prepared. I served with hot rolls and watermelon for a light lunch. Leftovers the following day were still good, too!

  • madjack96 Posted: 03/14/10
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    The dressing is absolutely fresh and different from other viniagrettes -- I made this as shown, minus the grapes. I do recommend making 1/2 again as much viniagrette, as the chicken and pasta soak it up. Good summer picnic salad!

  • rookieinLA Posted: 04/13/10
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    This is quite good. Yummy citrus dressing. I really like the flavor. Just enough crunch with the celery and walnuts. Could use some addl veggies from a nutritional standpoint, but the flavor is great as is.

  • Foodie58 Posted: 04/21/10
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    I was excited about making this but it came across as way too salty for some reason. And I think the stone ground mustard was yucky!

  • Pumpkina Posted: 06/21/09
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    I have made this recipe a couple of times and it is just DELICIOUS! It is fairly easy to make and very very tasty. Leftovers are great for lunch.

  • JeffTracy86 Posted: 04/04/10
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    Really good, fresh tasting, light awesome salad!

  • CyndiParker Posted: 04/09/10
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    I made this last night for dinner. I changed a few things. I took out the celery and added broccoli, grape tomatoes, and saute' sliced mushrooms. This was very light and the dressing mix is very tasty.

  • kkbswtps4me Posted: 06/20/09
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    I've just made this recipe for the 5th time and it's still excellent. This last time I had orange/mango juice and not enough lemon juice, so I added a little lime juice. I've also added crumbled goat cheese which gives it a little bite and added some fresh lemon thyme from the garden. If I'm making this the night before, I reserve 1/3 of the dressing to add just before serving. This moistens up the pasta and gives it a fresh taste. Try this one, you'll be making it for gatherings all the time!

  • jackaleen Posted: 01/13/10
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    I used only about 2c whole wheat spiral pasta, and about 1/2 bag of lightlife "chicken" strips mealstarters [that i quickly heated through in frying pan, then chopped up bitesize], since i'm a veg! The dressing is just fabulous - This is SO good for lunch at work!

  • mmob2000 Posted: 04/13/10
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    Wow, this was good and so healthy. Stopped on the way home from work and picked up a rotisserie chicken and dinner was on the table in 30 minutes. And on top of that, the whole family (picky eaters and all) loved it!

  • lthompson2000 Posted: 04/15/10
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    This is one of the worst recipes that I have ever made. It was basically flavorless. The only flavors that came through were the parsley and the orange juice. Yuck. My husband took one bite and asked for a different dinner. I ate my serving but poured the rest down the drain. I don't think there is any tweaking that could save this recipe. It's bland beyond belief.

  • doctorgrrl Posted: 07/05/10
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    I didn't care for this the first time I made it; it really needs some time for the flavors to develop and blend. It is, however, yummy when made ahead of time, either the night before or morning of. I made it yesterday morning for July 4 picnic last night and it was great. The citrusy dressing is different from the usual chicken or pasta salad, and the grapes and walnuts add interesting texture and flavor contrast.

  • abelooper Posted: 03/21/10
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    First of all I have to admit I made this with grape tomatoes instead of grapes because grapes weren't in season. I also added more celery, pecans rather than walnuts and green rather than red onion(because its what I had on hand). I did stay true to the dressing and that is definitly what made this dish. I love this as an alternative to traditional (somewhat boring) pasta salads and I've taken it to cookouts, etc. I think I will add small pieces of steamed asparagus next time to 'up' the veggie quotient. Loved it. Was a hit all around.

  • kyleMc Posted: 08/25/10
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    Fantastic! Will definitely make again. Time made it taste even better. Perfect for making lunch ahead of time.

  • MeMe924 Posted: 04/08/10
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    One of our favorites and with a few extra ingredients.

  • Barlee Posted: 06/16/10
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    wouldn't change a thing. Perfect!

  • Gibby007 Posted: 05/30/11
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    This is a fantastic recipe - I make it exactly as described but sometimes use a different pasta shape. I've made this many times - it's a regular in my summer recipe file - made with grilled chicken.

  • JoelleV Posted: 05/02/11
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    Very good. Crisp, clean flavors and easy to make. I agree with other reviews that this is much better the next day..so plan ahead!

  • MLSMN1 Posted: 06/27/11
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    This is one our favorite summer salads. Great main course. Easy to put together. Always have rave reviews when we share this at potlucks also.

  • valeriej607 Posted: 08/03/11
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    My boyfriend loves this dish and requests it frequently:) It is quick and easy for leftovers and our busy schedules.

  • Dana1105 Posted: 08/07/11
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    I love this pasta salad! It is great to make at the beginning of the week and have for lunches. It is light and great in the summer. I have used this dressing for other salads too. Every time I roast a chicken I use the leftovers for this salad...delicious! You will not be disappointed!

  • mrscrazyed Posted: 06/27/11
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    This makes a wonderful summer lunch! After reading the reviews, I made the salad the night before, reserving one-third of the dressing to add just prior to serving. Came out perfectly moist and the flavors blended together perfectly. The only change to the recipe I made was using dried herbs in the dressing rather than fresh herbs in the salad.

  • GramercyGal Posted: 07/19/11
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    This is one of the best pasta salads I've ever made and eaten! I'm kicking myself for holding on to the recipe for so long before making it. This will definitely be a regular on my work lunch rotation. The only changes I made was that I used sweet onions rather than red and pistachios instead of walnuts - just because I prefer them over the other. I also used a good quality dijon rather than the stone ground mustard, because that's what I had. But it turned out lovely! I wonder how this would be with good quality tuna rather than chicken. Hmmm... next time!

  • Suzanne960 Posted: 09/11/11
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    This is so light and fruity! I'll definitely make it again.

  • CookingLady Posted: 05/20/12
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    Wonderful pasta salad!!! I followed the recipe exactly with the exception of using dried herbs to save time and $$ since I had them on hand. Very flavorful, I didn't think I would like the combination, but I did. Everyone loved this recipe. I had plenty of dressing without increasing the amount too.

  • Momeroni Posted: 05/07/12
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    Fabulously refreshing. I thought this might need cheese as it looks too plain but so awesome and a great side dish for pot lucks!

  • mamachef44 Posted: 04/29/12
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    vgg

  • DixieDishrag Posted: 05/04/12
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    This was scrump-deli-icious! I followed other reviewers' suggestions and increased the dressing by half. I used rotini because it's what I had on hand. And I squeezed fresh lemon and orange juice -- none of the bottled/frozen stuff! The only thing I'll change next time is to add some yellow or orange bell pepper. My husband and I both agreed that it could be improved by adding some crunch, and the color would be pretty too. This would be a wonderful dish to take to a potluck, serve for a luncheon, or (as we did) have for a light dinner.

  • Helenskid Posted: 04/24/12
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    I have made this recipe several times and taken it to potlucks. I get many requests for the recipe--it's just delicious.

  • DanielleWorks Posted: 07/28/12
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    Great recipe! Would definitely increase the dressing amount next time, as it got a little dry after everything was added. Substituted green onion for the chives and it turned out fine. Loved it, and will definitely be making it again.

  • seaside725 Posted: 05/16/12
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    My family and I weren't crazy for this recipe. I thought the grapes were too much and it didn't have very much flavor. I think I will stick to a different pasta salad.

  • Bentley22 Posted: 05/22/13
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    One of my favorite 'go to' recipes. The dressing makes this dish. 5 Stars!

  • Reaughstar Posted: 05/16/12
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    My favorite pasta salad ever.

  • Peggspark Posted: 07/02/13
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    This is a nice recipe for a summer lunch. It was easy to put together, has lots of room for substitutions, and was delicious!

  • Steph1201 Posted: 07/23/13
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    Super yummy! Substituted cilantro for parsley.

  • Annettebrd Posted: 09/10/13
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    This was good, but not great. It was definitely better the next day after the flavors melded more and the pasta soaked up some of the sauce.

  • daneanp Posted: 09/15/13
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    Not bad, not great. I threw the chicken breasts on our Traeger grill and then shredded them which added a nice smoky quality. Something seemed to be missing though. Probably won't make this one again as DD didn't eat it. Edit: I upped it from 3 to 4 stars after eating leftovers for lunch the next day. The flavors are so much better. So I will make this again (would be perfect to take to a brunch or BBQ party) but be sure to make it 24 hours ahead.

  • LeslieWestie Posted: 07/25/13
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    Fabulous! Made this for a tailgate party and received rave reviews. I served the pasta in individual clear plastic cups with a fork...it was so easy!

  • KrumplyW Posted: 07/06/13
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    One of my all time favorite pasta recipes. The only change that I make is using a precooked rotisserie chicken rather than the chicken breasts. Outstanding recipe.

  • Midgie Posted: 02/15/14
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    Really refreshing salad. I have made this several times and might change up some things after reading the reviews such as adding the broccoli and pecans and holding back a little dressing to be added when serving. I'm wondering if those who thought it dry, added a little more pasta than the recipe called for....that does make a difference since pasta is like a sponge! I served with chilled marinated asparagus and croissants.

  • ErinCT Posted: 08/18/13
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    So good! We use precooked rotisserie chicken.

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