Why You’ll Love This Recipe

I love this recipe because it’s effortless to assemble but feels special enough for a potluck or picnic. Chilling both the pasta mixture and the dressing allows the flavors to meld together into a dish that tastes even better after resting. Using rotisserie chicken keeps prep quick, and the combination of creamy dressing with fresh produce gives the salad great texture and balance.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

1. I bring a pot of salted water to a boil. The water should taste like the ocean.

2. I add the bow tie pasta and cook until al dente. I drain it and place it in a large bowl, stirring in about half a tablespoon of olive oil so it doesn’t stick together.

3. I add the green onions, asparagus, grapes, and chopped chicken to the pasta. I cover and refrigerate the mixture for at least 3 hours.

4. In a separate bowl, I combine the mayonnaise, sour cream, lemon zest, lemon juice, and tarragon. I cover and refrigerate this dressing for at least 3 hours as well.

5. When everything is chilled and ready, I add the dressing to the pasta mixture and stir thoroughly to combine.

6. I season with salt and pepper to taste before serving.

Servings and Timing

This recipe makes 12 servings.
Prep time is about 15 minutes, plus 3 hours refrigeration time, for a total of roughly 3 hours 15 minutes.

Variations

• I sometimes swap in fresh tarragon for the dried version when I want a stronger herbal note.

• I like adding toasted almonds or walnuts for extra crunch.

• I occasionally use roasted cherry tomatoes or cucumber for a different vegetable profile.

• I enjoy substituting turkey or leftover grilled chicken instead of rotisserie chicken.

Storage/Reheating

I store the pasta salad in an airtight container in the refrigerator for 3–4 days. If I prepare it a day ahead, I keep the dressing separate and mix everything just before serving for the freshest taste and texture. This salad is served cold and doesn’t require reheating. I avoid freezing it since the creamy dressing can separate and the vegetables may turn mushy.

FAQs

Can I make this pasta salad ahead of time?

Yes, I prepare all components in advance but mix in the dressing right before serving.

Can I use fresh tarragon instead of dried?

Absolutely; I use about three times the amount of fresh tarragon.

Can I use a different pasta shape?

Yes, rotini, shells, or penne all work well.

Do I have to roast the asparagus?

No, I steam it or blanch it briefly for a crisp-tender texture.

Can I lighten the dressing?

I sometimes use light mayonnaise and reduced-fat sour cream.

Can I skip the chicken?

Yes, I leave it out or replace it with chickpeas for a vegetarian version.

How do I keep the pasta from absorbing too much dressing?

Chilling the pasta before mixing helps, as does adding the dressing right before serving.

Can I use other fruits?

Yes, halved cherries or diced apples taste great in place of grapes.

Why does the salad need to chill?

Chilling enhances the flavors and helps the texture of the pasta and vegetables settle.

Can I double the recipe?

Yes, it doubles easily for large gatherings.

Conclusion

I love how this lemon tarragon pasta salad delivers bright citrus flavor, creamy dressing, fresh vegetables, and tender chicken in every bite. It’s simple to prepare, refreshing on warm days, and always a hit at gatherings. It’s the kind of dish I find myself returning to all summer long.