This is a summer favorite in our house. While it does take some time to prepare (slicing grapes one at a time by hand), it lasts for a long time and is so satisfying and delicious. It is a perfect combination of textures.
I was first introduced to this recipe when we brought Lucy home from the hospital after her birth. Our dear friends brought us this for our first meal home as a family of three. Thank you!
Here is my slightly adapted version: Basically, I can't not add more fruit and veggies to any recipe.
- Makes two large bowls full, perfect for a bridal or baby shower. Just half the recipe for a family dinner.
Bow Tie Pasta Salad
3 chicken breasts, boiled (or pre-cooked rotisserie chicken breasts), and shredded
14oz Farfalle (bow tie) pasta cooked according to package directions
4 stalks celery, washed and chopped
3 apples, washed, cored, and shredded (I used pink ladies, but Gala or Fuji would be good too.)
2 cans (16 oz) of crushed pineapple, drained
1 bunch seedless red grapes, cleaned and sliced in half
1 cup Ranch salad dressing
- While pasta is cooking, wash and prepare grapes, celery, and apples. Shred apples into bowls and empty drained pineapple into bowls. Mix together so the pineapple juice keeps the apples from browning.
- Add celery, chicken, grapes, cooked bow tie pasta, and ranch to apple and pineapple mixture.
- Mix everything together and chill. Add extra dressing or pineapple juice as needed for moisture.
If anyone has any ideas of how to slice a bunch of grapes more efficiently/quickly, please let me know!