Lemon Tarragon Pasta Salad

5 from 3 votes

If you’re craving something light and zesty for this hot summer weather, this Chicken Pasta Salad is calling your name! Bright lemon and fragrant fresh tarragon come together to create a simple summery pasta salad that is full of flavor. And you can use rotisserie chicken! It’s the kind of dish that feels special enough for a picnic or potluck, but quick enough for a weeknight dinner. You’re going to want seconds (and maybe thirds).

Prep Time15

Refrigerate Time3

Total Time3 15

Course: Salad

Cuisine: American

Servings: servings

Calories: 513kcal

Author: The Food Charlatan

Ingredients

2 cups mayonnaise
1/2 cup sour cream
5 tablespoons lemon zest about 2 large lemons
Juice of half a large lemon 2-3 tablespoons
2 tablespoons dried tarragon
1 pound bow tie pasta
Salt
olive oil
1 bunch green onions chopped, or less to taste
12 asparagus spears roasted or steamed, then chopped
2 cups red seedless grapes halved
2 cups of meat from a rotisserie chicken chopped
salt and pepper to taste

Instructions

Bring a pot of water to a boil. Add salt until it tastes like the ocean. Add the pasta and cook until al dente. Drain and then place in a large bowl. Stir in about half a tablespoon of olive oil to keep it from sticking to itself.
Add the green onions, asparagus, grapes, and chicken to the pasta. Cover and refrigerate at least 3 hours.
In a medium size bowl or tupperware, combine the mayonnaise, sour cream, lemon zest, lemon juice, and tarragon. Cover and refrigerate at least 3 hours.
When everything is chilled and you are ready to serve, add the mayonnaise mixture to the pasta and stir to combine. Add salt and pepper to taste.

Notes

Source: my mother-in-law Kris's friend Sharle

How to store chicken pasta salad

This pasta salad keeps in the fridge for 3-4 days, just store it in an airtight container. If you’re making it a day ahead, go ahead and prep everything, but wait to add the dressing until right before serving so it stays fresh and vibrant. Give it a good stir once you do. Since it’s best served cold, there’s no need to reheat it. I don’t recommend freezing this one. The creamy dressing doesn’t hold up well after thawing, and the veggies can get a little mushy.

Nutrition

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