Tuna Tarragon Pasta Salad

By CakePants
May 4, 2015
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Author Notes: This salad is a recreation of one of my childhood favorites at Fresh Choice - it's creamy, crunchy, tangy, and tantalizing!CakePants

Serves: 6-8

  • 1/2 pound medium pasta shells
  • 1/3 cup light mayonnaise
  • 2/3 cup low fat sour cream
  • 2 ribs celery, diced
  • 10 ounces canned tuna, drained
  • 1/2 cup sweet pickle relish
  • 3 tablespoons tarragon vinegar
  • 2 sprigs fresh tarragon (leaves only, chopped finely)
  • 3/4 teaspoon salt
  1. Cook the pasta according to the directions on the package.
  2. 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.
  3. 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.

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