Lemon Tarragon Pasta Salad + 23 more pasta recipes

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Last week I met some friends for a lunch date. We ordered take out from a fabulous place called Plates and Palates, in Bountiful Utah. We were all swooning over the delicious salads, paninis and desserts. Our favorite was the Lemon Tarragon Pasta Salad. The dressing is creamy and so refreshing and pairs so nicely with the hearty pasta, chunks of chicken and sweet grapes. The fresh tarragon is such a lovely addition to the fresh lemon flavor. I did some searching online for the recipe, tweaked several and made a batch at home the very next day and have seriously made it twice since. It’s so good. So unique. So wonderful!

This salad would make fabulous baby or wedding shower food. Take it a long to any pot luck, or book club or any other event that could use a great refreshing pasta salad. 🙂 I know I will be making it many times in the future!

Hope some of you get a chance to try it!

Let me show you how to make it happen!

1. Cook 1 pound of bowtie noodles according to package directions. Pour them into a colander and run cool water through them to lower the temperature.
2. Into a large bowl, place the drained pasta, 2-3 C red grapes, 1 C thinly sliced celery, 1/2 C sliced almonds, 1/3 C chopped green onions and 2 C rotisserie chicken.

3. To make the dressing grab some fresh tarragon. Don’t be tempted to use dry tarragon, this recipe is really best with fresh.

This is what it looks like out of the package. It has an amazing smell and flavor!

Chop 2-3 Tb of the tarragon and place it in a small mixing bowl, or large glass measuring cup.

4. Add the zest and juice of two medium sized lemons. Add 1 1/4 C mayonnaise (not light), 1/2 tsp onion powder, 1/2 tsp salt, 1 Tb sugar
and 2 Tb honey. Stir it well to combine. Give it a taste and add a bit more sugar if needed. (Depending on the size of your lemons you might need a bit more sugar).

5. Add half of the dressing to the salad and stir to combine. Cover the salad and dressing and chill for 1-2 hours. Pour the rest of the dressing over the salad just before serving. Give it a nice stir, making sure everything is well incorporated.

6. Add a few fresh tarragon leaves for garnish if you so desire. Enjoy!

Here’s the handy printable…

Lemon Tarragon Pasta Salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 10-12 servings

Ingredients

SALAD:

1 (16 ounce) box of bowtie noodles

2-3 C red grapes

1 C celery, thinly sliced

1/2 C sliced almonds

1/3 C green onions, chopped

2 C rotisserie chicken

DRESSING:

1 1/4 C mayonnaise (not light)

1/2 tsp onion powder

2 lemons juiced and zested

1/2 tsp salt

2 Tb fresh tarragon, minced

1 Tb sugar

2 Tb honey

Instructions

1. Cook 1 pound of bowtie noodles according to package directions. Pour them into a colander and run cool water through them to lower the temperature.

2. Into a large bowl, place the drained pasta, 2-3 C red grapes, 1 C thinly sliced celery, 1/2 C sliced almonds, 1/3 C chopped green onions and 2 C rotisserie chicken.

3. To make the dressing grab some fresh tarragon. Don't be tempted to use dry tarragon, this recipe is really best with fresh.This is what it looks like out of the package. It has an amazing smell and flavor!

Chop 2-3 Tb of the tarragon and place it in a small mixing bowl, or large glass measuring cup.

4. Add the zest and juice of two medium sized lemons. Add 1 1/4 C mayonnaise (not light), 1/2 tsp onion powder, 1/2 tsp salt, 1 Tb sugar

and 2 Tb honey. Stir it well to combine. Give it a taste and add a bit more sugar if needed. (Depending on the size of your lemons you might need a bit more sugar).

Serve and enjoy!

https://jamiecooksitup.net/2016/10/lemon-tarragon-pasta-salad-23-more-pasta-recipes/

Recipe from www.jamiecooksitup.net

Recipe adapted from Eat Think Be Merry

Today is actually National Pasta Day! A few of my blogging friends have put together recipes to celebrate…see them below…