Author Notes
This salad is a recreation of one of my childhood favorites at Fresh Choice - it's creamy, crunchy, tangy, and tantalizing! —CakePants
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Ingredients
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1/2 pound
medium pasta shells
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1/3 cup
light mayonnaise
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2/3 cup
low fat sour cream
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2
ribs celery, diced
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10 ounces
canned tuna, drained
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1/2 cup
sweet pickle relish
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3 tablespoons
tarragon vinegar
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2
sprigs fresh tarragon (leaves only, chopped finely)
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3/4 teaspoon
salt
Directions
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Cook the pasta according to the directions on the package.
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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.
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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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