Lemon Tarragon Pasta Salad (copycat Recipe)

 Bluffdale 10th Ward Relief Society

1 (16 oz) box of bow-tie noodles

2 C red grapes

1 C celery (diced)

½ C slivered almonds

1 bunch green onions (chopped)

2 C cooked cubed chicken

 

Dressing:

 

1 ¼ C regular mayonnaise

1 C buttermilk

½ tsp onion powder

1 lemons juiced and zested

½ tsp salt

1 Tbsp fresh tarragon, minced

1 Tbsp sugar

2 Tbsp honey

 

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 2 Tbsp of 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 (separately) and chill for 1-2 hours.  Pour the rest of the dressing over the salad just before serving.