Tuna Tarragon Pasta Salad

If you have ever gone to Sweet Tomatoes or Souplantation, you know they have this wonderful pasta salad on the salad bar. Since we live about as far as you can get to a Sweet Tomatoes restaurant, I only get to eat this when my sister insists that we visit ST when we are in town visiting our mum in Arizona. Since I don't get to visit monthly I had to search for a copycat recipe to make at home. This is what I found and I think it is spot on! It is fantastic, and great chilled in the summer months for a picnic or BBQ. Make a batch today and find out yourself just what you are missing if you have never eaten at Sweet Tomatoes.

*I only made half the recipe, it is easy to half!

From Food.com

• 1 tablespoon salt
• 5 cups small shell pasta
• 1 1/4 cups penne pasta
• 1 cup spinach fettuccine (3-inch pieces)
• 2 tablespoons canola oil
• 2 (6 ounce) cans tuna in water
• 2 cups sweet pickle juice (small jar contains about 1 cup)
• 1 3/4 cups mayonnaise
• 1 1/2 cups sweet pickles (diced)
• 1 cup celery (diced)
• 1/2 cup sour cream
• 1 1/2 tablespoons dried tarragon leaves
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• For the pasta: In a large pot, bring 3 quarts of water and 1 tablespoon salt to a full boil. Add pastas and cook for about 10 minutes until al dente. Immediately strain pasta and cool by running cold water over pasta in strainer. Drain pasta completely and place in a bowl. Coat pasta with canola oil to prevent sticking.
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  For the dressing: Place tuna in a large bowl and break down into small pieces. Add the remaining dressing ingredients and thoroughly whisk to combine.
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  Combine the dressing and cooked pasta and mix thoroughly. ALLOW SALAD TO MARINATE FOR 8 HOURS! After 8 hours, top with more pickle juice and salt and pepper to taste.