Bowtie Chicken Pasta Salad Recipe: Smoky Grilled Chicken and Crisp Celery Crowns

This bowtie chicken pasta salad recipe delivers restaurant-quality flavor with smoky grilled chicken, crisp celery crowns, and perfectly cooked bowtie pasta—all balanced in a tangy, herby dressing. The secret lies in high-heat grilling for tender yet smoky chicken and a quick vinegar-based dressing that keeps the salad vibrant for hours.

I developed this recipe after testing countless variations, and it consistently earns rave reviews at potlucks and family gatherings.

The foundation starts with juicy grilled chicken cut into bite-sized pieces that stay tender even when chilled. Bowtie pasta cooks in just 10 minutes and holds its shape beautifully when tossed with crisp celery, red onion, and fresh herbs.

The dressing—made with olive oil, red wine vinegar, and Dijon—adds a bright acidity that cuts through the richness of the chicken and pasta.

What makes this salad special is the crisp celery crowns, which add satisfying crunch without overpowering the other flavors. The smoky aroma from the grilled chicken wafts through the dish, while the cool pasta and fresh vegetables create a perfect balance of temperatures.

This recipe is designed to be made ahead, so flavors meld beautifully in the fridge for up to 24 hours before serving.

Perfect for summer picnics, office lunches, or a light weeknight dinner, this pasta salad brings together bold flavors and satisfying textures. The instructions are straightforward, ensuring you can have a restaurant-worthy dish on the table in under 45 minutes. Let's get started!

Ingredients for bowtie chicken pasta salad

Restaurant-quality ingredients for a salad that shines at picnics and gatherings.

The chicken breast is your flavor foundation—look for plump, uniform pieces at the butcher counter for even grilling. Whole Foods or Trader Joe's carry excellent pre-cut options if you prefer convenience. For maximum smokiness, grill over high heat for 5-6 minutes per side until internal temp reaches 165°F. Let it rest 10 minutes before slicing against the grain into bite-sized pieces. The pasta should be al dente—bowtie holds its shape beautifully when tossed with crisp vegetables. If your celery is tough, soak the crowns in ice water for 10 minutes before adding to the salad.

No fresh dill? Dried works at one-third the amount, but fresh delivers that bright, herbal punch. Substituting red wine vinegar? Apple cider vinegar is a perfect swap, though it adds subtle sweetness. For the dressing, Trader Joe's has excellent extra-virgin olive oil at reasonable prices—avoid the cheap supermarket brands that can taste bitter. The Dijon mustard adds depth; if you're out, whole-grain mustard works too. For extra crunch, add 1/4 cup toasted sunflower seeds or 1/2 cup diced cucumber—both pair beautifully with the smoky chicken.

This salad tastes even better the next day as flavors meld—make it ahead for potlucks. Store in an airtight container with the dressing separate until ready to serve. The grilled chicken stays tender for up to 48 hours in the fridge, while the pasta maintains its texture for 2 days. For longer storage, freeze the chicken separately for up to 3 months—thaw overnight in the fridge before assembling. The dressing keeps for 1 week refrigerated, so double it if you're feeding a crowd.

Step-by-step instructions for bowtie chicken pasta salad

Master this balanced dish with smoky grilled chicken and crisp celery crowns through precise technique.

Preheat your grill to medium-high heat and clean the grates thoroughly. Pat the 2 lb boneless skinless chicken breast dry with paper towels—this ensures maximum sear and crispy edges. Season generously with 1.5 tsp Diamond Crystal kosher salt and 0.5 tsp ground black pepper on all sides, pressing the seasoning into the meat.

Place the chicken on the grill and cook for 6-7 minutes per side until the internal temperature reaches 165°F and the surface develops deep grill marks. For extra smokiness, I brush the chicken with 1 tbsp extra-virgin olive oil before grilling. Let the chicken rest for 10 minutes before slicing against the grain into ¼-inch strips. This resting period prevents dryness and makes slicing easier.

Bring a large pot of water to a rolling boil and add 12 oz bowtie pasta. Season the water generously with salt—it should taste like the sea. Cook the pasta for 1 minute less than the package instructions suggest, as it will continue cooking in the dressing. Drain immediately and rinse under cold water to stop the cooking process and prevent mushiness.

While the pasta drains, prepare the celery crowns by cutting the 3 cups fresh celery sticks into 1-inch pieces and thinly slicing the 1 whole red onion. These will add texture and freshness to the salad. The crispness of the celery contrasts beautifully with the tender chicken and pasta, creating a perfect balance of textures.

In a small bowl, whisk together 0.5 cup extra-virgin olive oil, 0.25 cup red wine vinegar, 1 tbsp Dijon mustard, 2 tbsp lemon juice, 1 tsp dried dill, and the 3 minced garlic cloves. Season with an additional 0.5 tsp Diamond Crystal kosher salt and 0.25 tsp ground black pepper. This dressing should be emulsified but still pourable—adjust the ratios slightly if needed.

The acidity from the red wine vinegar and lemon juice cuts through the richness of the olive oil, while the Dijon mustard adds depth. The dried dill provides a subtle herbal note that complements the smoky chicken. Taste the dressing before combining with the salad—it should be bright, tangy, and well-balanced.

In a large mixing bowl, combine the drained pasta, sliced chicken, celery crowns, and red onion slices. Pour the dressing over the ingredients and gently toss everything together with tongs. Fold in the 0.5 cup chopped fresh parsley at the end to preserve its vibrant color and fresh flavor. Let the salad sit for 10-15 minutes before serving to allow the flavors to meld.

This step is where the magic happens—the smoky chicken, crisp celery, and bright dressing come together in perfect harmony. The pasta should be evenly coated with dressing but not soggy. If the salad seems dry, add a splash of additional dressing or a few tablespoons of cold water to loosen it up.

Transfer the pasta salad to the refrigerator and let it chill for at least 30 minutes before serving. Chilling allows the flavors to develop fully and ensures the celery remains crisp. Serve the salad at room temperature or slightly chilled for the best texture and flavor.

This dish holds well for 2-3 days in the refrigerator, making it perfect for meal prep. The flavors deepen as it sits, and the celery stays crisp if stored properly. Garnish each serving with an extra sprinkle of fresh parsley and a drizzle of dressing to elevate the presentation and taste.

Dietary considerations for this dish

Gluten-Free Adaptation

Swap the bowtie pasta for gluten-free pasta like Barilla GF or Jovial—both hold up beautifully when tossed with dressing. I’ve tested these brands and they maintain the same al dente texture. For extra insurance, check the packaging to confirm it’s certified gluten-free and made in a dedicated facility. 🌾

Dairy-Free Considerations

This recipe is naturally dairy-free, but always double-check your ingredients. The dressing uses olive oil and vinegar instead of mayo or cream-based components. If you’re avoiding all animal products, ensure your Dijon mustard is vegan (some contain honey or whey).

The grilled chicken can be substituted with tofu or tempeh for a fully plant-based version.

Allergen-Friendly Swaps

For nut allergies, skip any optional add-ins like sunflower seeds and opt for toasted pumpkin seeds instead. If celery is a concern, replace it with diced cucumber or bell peppers—both add crispness without the allergen risk.

I’ve made this salad with bell peppers for potlucks where celery was restricted, and it worked perfectly.

Low-Carb Options

Cut carbs by reducing the pasta to 6 oz and adding 1 cup chopped cauliflower florets to bulk up the salad. The cauliflower roasts beautifully when tossed with a little olive oil and salt at 400°F for 15 minutes before mixing in.

This keeps the dish satisfying while slashing net carbs.

Protein Variations

Need a different protein? Swap the chicken for grilled shrimp (cook for 2-3 minutes per side) or rotisserie chicken for convenience. For a vegetarian option, use marinated and grilled tofu or chickpeas (tossed with smoked paprika and olive oil).

The dressing and veggie base remain the same, so flavors stay balanced. 🍤

Frequently asked questions