Description
A refreshing and flavorful Lemon Tarragon Pasta Salad featuring bowtie pasta, juicy grapes, crunchy celery, tender chicken, and a zesty lemon-tarragon dressing. Perfect for a light lunch, picnic, or potluck.
Ingredients
Scale
Salad
- 16 ounces bowtie pasta
- 2 cups red grapes, halved
- 1 cup celery, diced
- 1/2 cup slivered almonds
- 1 bunch green onions, chopped (about ½ cup)
- 2 cups cooked, cubed chicken (rotisserie chicken works great)
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 cup buttermilk
- 1/2 teaspoon onion powder
- 2 lemons, juiced and zested (about 4–5 tablespoons lemon zest and ⅓ to ½ cup lemon juice)
- 1 teaspoon kosher salt
- 1/4 cup chopped fresh tarragon
- 1 Tablespoon granulated sugar
- 2 Tablespoons honey
- 1/2 teaspoon black pepper
Instructions
- Cook the pasta: Cook the bowtie pasta according to the package directions in a large pot of boiling, salted water until al dente. Drain the pasta and immediately run it under cold water to stop the cooking process and cool it down.
- Combine salad ingredients: In a large bowl, combine the cooled pasta, halved red grapes, diced celery, slivered almonds, chopped green onions, and cooked, cubed chicken evenly.
- Prepare the dressing: In a blender, combine mayonnaise, sour cream, buttermilk, onion powder, lemon juice and zest, kosher salt, chopped fresh tarragon, granulated sugar, honey, and black pepper. Blend for 30 seconds until smooth and well combined.
- Toss with dressing and chill: Pour half of the dressing over the pasta salad and toss thoroughly to coat all ingredients evenly. Cover and refrigerate the salad for 1-2 hours to let flavors meld.
- Serve with remaining dressing: Just before serving, toss the salad again with the remaining dressing for added flavor and creaminess.
Notes
- To add more vegetables, consider adding about 1 pound of roasted asparagus or roasted green beans for extra texture and flavor.
- Using rotisserie chicken saves time, but any cooked chicken will work well.
- Adjust the lemon juice quantity to taste depending on your preferred level of tartness.
- This salad is best served chilled and consumed within 2 days for freshness.
