Author Notes: This salad is a recreation of one of my childhood favorites at Fresh Choice - it's creamy, crunchy, tangy, and tantalizing! —CakePants
pound medium pasta shells
cup light mayonnaise
cup low fat sour cream
ribs celery, diced
ounces canned tuna, drained
cup sweet pickle relish
tablespoons tarragon vinegar
sprigs fresh tarragon (leaves only, chopped finely)
- Cook the pasta according to the directions on the package.
- Once the pasta is done cooking, rinse with cold water and place in a large mixing bowl. Combine pasta with remaining ingredients, reserving 1/3 cup sour cream. Make sure to break up the tuna into small pieces with a fork before adding it to the other ingredients.
- This pasta salad is best if let sit for at least 4 hours (up to overnight) before serving. Stir in the remaining 1/3 cup sour cream just before serving.
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad