Description
A refreshing Lemon Tarragon Pasta Salad featuring bow tie pasta, roasted asparagus, juicy grapes, and rotisserie chicken, all tossed in a zesty lemon-tarragon creamy dressing. Perfect for a light lunch or picnic, this make-ahead salad blends bright citrus flavors with aromatic herbs for a deliciously satisfying dish.
Ingredients
Scale
Salad Base
- 1 pound bow tie pasta
- Salt, to taste
- ½ tablespoon olive oil
- 1 bunch green onions, chopped (adjust to taste)
- 12 asparagus spears, roasted or steamed and chopped
- 2 cups red seedless grapes, halved
- 2 cups meat from a rotisserie chicken, chopped
Dressing
- 2 cups mayonnaise
- ½ cup sour cream
- 5 tablespoons lemon zest (about 2 large lemons)
- Juice of half a large lemon (2-3 tablespoons)
- 2 tablespoons dried tarragon
- Salt and pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil, adding enough salt until the water tastes like the ocean. Cook the bow tie pasta until al dente according to package instructions. Drain the pasta thoroughly, transfer it to a large bowl, and stir in approximately half a tablespoon of olive oil to prevent sticking.
- Combine Salad Ingredients: Add the chopped green onions, roasted or steamed chopped asparagus, halved grapes, and chopped rotisserie chicken to the bowl with the pasta. Mix gently, cover, and refrigerate for at least 3 hours to allow flavors to meld.
- Prepare Dressing: In a medium bowl or airtight container, whisk together the mayonnaise, sour cream, lemon zest, lemon juice, and dried tarragon. Cover and refrigerate for at least 3 hours to let the flavors develop fully.
- Assemble and Serve: When ready to serve, add the chilled dressing to the pasta mixture. Stir thoroughly to combine all ingredients evenly. Taste and adjust seasoning with salt and pepper as desired before serving.
Notes
- For best flavor, prepare both the salad and dressing ahead to chill for several hours or overnight.
- Roasting asparagus enhances its natural sweetness, but steaming works well for a more delicate texture.
- Use fresh lemon zest for a bright, vibrant citrus flavor.
- This salad can be made vegetarian by omitting the chicken or substituting with a plant-based protein.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days.
