A delicious, refreshing pasta salad featuring bursts of sweet grapes, tender rotisserie chicken, and a creamy poppy seed dressing.
6 ounces (170g) farfalle (bowtie) pasta, uncooked
1 cup (140g) rotisserie chicken, cut into small pieces*
3/4 cup (136g) seedless red grapes, halved
1/2 cup (50g) celery, diced small
1/2 cup (58g) walnut pieces
1/4 cup (26g) green onions, sliced
1/4 cup (70g) nonfat Greek yogurt
1/4 cup (57.5g) full-fat mayonnaise
2 tablespoons honey
1 1/2 tablespoons white wine vinegar
2 teaspoons poppy seeds
1/4 teaspoon salt (or more, to taste)
Boil the pasta in salted water according to package directions.
Meanwhile, chop and prepare the salad ingredients.
Drain the pasta, then rinse with cold water to cool.
Put the drained, cooled pasta in a large bowl. Add in other salad ingredients.
In a medium bowl, add all of the dressing ingredients and whisk them together until smooth.
Pour the dressing into the large bowl with the pasta salad ingredients and mix well to thoroughly coat.
Chill the pasta salad in the fridge for at least 40 minutes before serving for the dressing flavours to soak in. Stir before serving to mix in any sauce that settled to the bottom.
* You can use regular cooked chicken if you prefer.
- Serving Size:
- Calories: 450
- Sugar: 16.2 g
- Sodium: 273.7 mg
- Fat: 22.2 g
- Carbohydrates: 50.2 g
- Protein: 16.5 g
- Cholesterol: 28.8 mg
Keywords: chicken grape pasta salad