Lemon Tarragon Pasta Salad Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz farfalle and cook according to package instructions until al dente (usually 10–12 minutes). Reserve 1/2 cup of the pasta cooking water, then drain pasta and rinse briefly under cold water to stop cooking and cool for the salad. Drain well.

Prepare chicken

If chicken is not cooked: poach or roast two breasts until internal temperature reaches 165°F (74°C). Cool slightly, then shred or dice into bite-sized pieces to yield about 2 cups. If using pre-cooked chicken, simply dice or shred and set aside.

Prep produce and nuts

Trim and thinly slice 1 cup celery and 4 tbsp green onions. Halve 1 cup grapes. Chop 2 tbsp fresh tarragon (plus 2 tbsp reserved for dressing) and 2 tbsp parsley if using. Toast 1 cup sliced almonds in a dry skillet over medium heat, stirring frequently, 3–5 minutes until fragrant and lightly browned; cool.

Combine salad ingredients

In a large mixing bowl combine the cooled pasta, diced/shredded chicken, halved grapes, sliced celery, sliced green onions, toasted almonds, chopped tarragon and parsley. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Toss gently to distribute ingredients evenly.

In a medium bowl, whisk together 3 tbsp mayonnaise, 1 cup plain Greek yogurt, 3 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp Dijon mustard, and 1 tsp honey until smooth.

Add 2 tbsp finely chopped fresh tarragon, 1 minced garlic clove, 2 tbsp extra-virgin olive oil, 1 tsp apple cider vinegar, 1 tsp salt, and 1/2 tsp black pepper. Whisk until combined and taste; adjust seasoning with more salt, pepper, or lemon juice as desired. If dressing seems too thick, whisk in up to 2 tbsp reserved pasta cooking water (or plain water) to reach a creamy but pourable consistency.

Pour about three-quarters of the dressing over the salad and toss gently to coat. Add more dressing to taste (reserve some for serving). Chill the salad at least 30 minutes to allow flavors to meld; toss again before serving. If the salad tightens up after chilling, thin with a little of the reserved pasta water or extra lemon juice.

Adjust final seasoning, garnish with additional chopped tarragon and the reserved toasted almonds for crunch, and serve chilled or at cool room temperature.