2 cups mayonnaise

1/2 cup sour cream

5 tablespoons lemon zest (about 2 large lemons)

2–3 tablespoons lemon juice (juice of half a large lemon)

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, chopped

2 cups red seedless grapes, halved

2 cups chopped rotisserie chicken

Salt and pepper, to taste

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Bring a pot of salted water to a boil.
Cook the bow tie pasta until al dente. Drain, transfer to a large bowl, and stir in about 1/2 tablespoon olive oil to prevent sticking.
Add green onions, asparagus, grapes, and chopped chicken to the pasta. Cover and refrigerate for at least 3 hours.
In a separate bowl, combine mayonnaise, sour cream, lemon zest, lemon juice, and tarragon. Cover and refrigerate for at least 3 hours.
When chilled, add the dressing to the pasta mixture and stir thoroughly.
Season with salt and pepper to taste before serving.

Use fresh tarragon for a stronger herbal flavor.

Add toasted almonds or walnuts for crunch.

Try roasted cherry tomatoes or cucumber as alternate veggies.

Substitute turkey or leftover grilled chicken if desired.