Souplantation Tuna Tarragon Salad Recipe

Introduction

This Souplantation Tuna Tarragon Salad is a refreshing and creamy pasta salad perfect for a light lunch or a picnic side dish. Combining tender pasta, flavorful tuna, and a tangy tarragon dressing, it offers a delightful balance of textures and flavors.

Ingredients

• 1 pound medium shell pasta
• 1/2 pound spinach fettuccine, broken into 2 inch pieces if possible
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup sweet pickle juice
• 1 teaspoon dried tarragon
• 1 teaspoon kosher salt
• 1 teaspoon ground pepper
• 1 cup diced sweet pickles
• 1/2 cup diced celery
• 1/4 cup chopped celery leaves
• 1 6 ounce can tuna, drained

Instructions

1. Step 1: Set a large pot of water to boil over high heat. Once boiling, add the medium shell pasta. Boil, stirring occasionally, until the pasta is cooked through and al dente, about 10 minutes. Using a small strainer, scoop out the cooked pasta and pour it into a large mixing bowl, leaving the water in the pot.
2. Step 2: Add the spinach fettuccine pieces to the boiling water and cook until tender and al dente, about 8 minutes. Drain the fettuccine in a colander and add it to the mixing bowl with the shell pasta. Set aside to cool.
3. Step 3: In a medium bowl, whisk together the mayonnaise, sour cream, sweet pickle juice, dried tarragon, kosher salt, and ground pepper until smooth and combined.
4. Step 4: Pour the dressing over the cooled pasta. Add the diced sweet pickles, diced celery, chopped celery leaves, and drained tuna. Break the tuna into smaller pieces while adding.
5. Step 5: Gently toss the pasta salad with a large spoon, making sure all the pasta is coated evenly with the dressing. Serve immediately or chill before serving for a cooler dish.

Tips & Variations

• Use fresh tarragon if available for a brighter, more aromatic flavor.
• For added crunch, sprinkle toasted sliced almonds or chopped walnuts before serving.
• Swap out tuna for cooked, shredded chicken for a different protein option.
• Chill the salad for at least an hour to allow the flavors to meld beautifully.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Give it a gentle toss before serving to redistribute the dressing. This salad is best enjoyed chilled but can be served at room temperature if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, feel free to use other pasta shapes like rotini or penne. Just adjust cooking times according to the package instructions.

Is it necessary to use sweet pickle juice?

The sweet pickle juice adds a subtle tang and sweetness that balances the dressing. If you don’t have it, you can substitute with a mild vinegar and a pinch of sugar or honey.

Souplantation Tuna Tarragon Salad Recipe

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★★★★★

4.6 from 80 reviews

A refreshing and creamy tuna tarragon pasta salad featuring a mix of shell and spinach fettuccine pasta, combined with a tangy mayonnaise and sour cream dressing enhanced with sweet pickle juice and dried tarragon. This salad is packed with diced sweet pickles, celery, and tuna, making it a perfect dish for a light lunch or picnic.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 1 pound medium shell pasta
• 1/2 pound spinach fettuccine, broken into 2 inch pieces if possible

Dressing

• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup sweet pickle juice
• 1 teaspoon dried tarragon
• 1 teaspoon kosher salt
• 1 teaspoon ground pepper

Mix-ins

• 1 cup diced sweet pickles
• 1/2 cup diced celery
• 1/4 cup chopped celery leaves
• 1 (6 ounce) can tuna, drained

Instructions

1. Cook the shell pasta: Bring a large pot of water to a boil over high heat. Add the medium shell pasta and cook, stirring occasionally, until al dente, about 10 minutes. Use a small strainer to scoop out the pasta and transfer it to a large mixing bowl, leaving the water in the pot.
2. Cook the spinach fettuccine: Add the broken spinach fettuccine pieces to the boiling water and cook until al dente, about 8 minutes. Drain the pasta into a colander in the sink and add it to the mixing bowl with the shell pasta. Set the combined pasta aside to cool.
3. Prepare the dressing: In a medium bowl, whisk together mayonnaise, sour cream, sweet pickle juice, dried tarragon, kosher salt, and ground pepper until well combined.
4. Combine pasta and dressing: Pour the dressing over the cooled pasta. Add diced sweet pickles, diced celery, chopped celery leaves, and drained tuna, breaking the tuna into smaller pieces.
5. Toss and serve: Gently toss the pasta mixture with a large spoon until all the pasta is evenly coated with the dressing. Serve immediately or chill in the refrigerator before serving for enhanced flavor.

Notes

• For best texture, make sure to cool the pasta before adding the dressing to prevent it from becoming soggy.
• Using sweet pickle juice adds a subtle tang and moisture to the dressing.
• This salad can be made ahead and refrigerated for up to 24 hours.
• Feel free to substitute tuna with canned salmon or chicken for variation.
• Be sure to drain the tuna well to avoid excess liquid in the salad.

Keywords: Tuna Tarragon Salad, pasta salad, tuna pasta salad, creamy pasta salad, Souplantation recipe, spring salad, summer salad