- 12 cups water
- 1 tbsp table salt
- 5 cups small shell pasta
- 1 and 1/4 cups penne pasta
- 1 cup spinach fettuccine pasta, in 3 inch lengths
- 2 tbsp canola oil
- 2 cans tuna with liquid
- 2 cups sweet pickle juice
- 1 and 3/4 cups mayonnaise
- 1 and 1/2 cups diced sweet pickle, 1/8 inch dice
- 1 cup diced celery
- 1/2 cup sour cream
- 1 and 1/2 tbsp dry tarragon leaves
- 1 tsp table salt
- 1/2 tsp white pepper
- For pasta: In a pot, bring water and salt to a full boil. Add pasta and cook for approximately 10 minutes in boiling water until al dente (soft, but still firm). Immediately strain pasta and flash-cool in cold water. Drain water completely. Coat pasta with oil to prevent sticking. Set aside
- For tuna and dressing: Place tuna in a container and break down into small pieces. Add the remaining ingredients and thoroughly whisk to combine.
- Assemble salad: Combine dressing and cooked pasta and thoroughly mix. Allow salad to marinate for 8 hours. Season to taste with salt, pepper or sweet pickle juice.