Lemon Tarragon Pasta Salad



If you've been to Plates & Palates in Bountiful, then you've probably had their Lemon Tarragon Pasta Salad! It is to die for delicious and I've been trying to recreate this recipe for years! I finally feel confident enough in my recipe to share it on my blog! So without further ado, here is my recipe for the much anticipated and highly delicious recipe, Almost Lemon Tarragon Pasta Salad! Make it with me!



Red grapes, bowtie noodles, cubed chicken, green onions, slivered almonds, and celery are the base of this delicious Pasta Salad! Tie it all together with a silky smooth lemon tarragon dressing and you'll fall in love with this new dish.



The trick to getting the dressing just right is to 1. make it in a high powered blender like a blend-tech and 2. always always always use fresh tarragon and fresh lemon juice. Trust me, it will not be the same without it!


The secret to this pasta salad is doing it in two parts. You have to first assemble the salad and all it's ingredients and toss it with half of the prepared dressing. Allow it to chill in the fridge for 1-2 hours, or up to overnight. Then, when you are ready to serve, you toss it with the remaining dressing! This allows the pasta to really soak up the delicious flavor of the sauce, and make sure it's not soggy!



Lemon Tarragon Pasta Salad 
Yields 10 servings

SALAD:
1 (16 ounce) box of bowtie noodles
2 cups red grapes
1 cup celery, diced
1/2 cup slivered almonds
1 bunch of green onions, chopped
2 cups cooked cubed chicken

DRESSING:
1 1/4 cup regular mayonnaise
1 cup buttermilk
1/2 teaspoon onion powder
2 lemons juiced and zested
1/2 teaspoon salt
2 tablespoons fresh tarragon, minced
1 tablespoon sugar
2 tablespoons 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, red grapes, celery, almonds, green onions and chicken.

3. To make the dressing, roughly chop two tablespoons of the fresh tarragon and place it in a high powered blender. Add the mayo, buttermilk, onion powder, zest and juice of two lemons, sugar, and honey. Blend on high power for 30 seconds, or until dressing is smooth and frothy. 

4. Add half of the dressing to the salad and stir to combine. Cover the salad and the remaining half of the dressing and chill for 1-2 hours. Pour the rest of the dressing over the salad just before serving. Serve and enjoy!




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