Tuna Tarragon Pasta Salad

Total Time
30mins
Prep 15 mins
Cook 15 mins

My husband and I love the unique flavor of the tuna pasta salad at our local Sweet Tomatoes restaurant. The natural sweetness from the tarragon blends beautifully with the mild tuna. I developed this recipe at home and it comes really close to real thing...maybe even surpassing it. The restaurant chain uses a mixed pasta consisting of broken spinach fettucini, broken regular fettucini and sea shells, but I don't usually keep all those pastas on-hand. I also took the liberty of adding peas (I just love peas and tuna together).

Ingredients Nutrition

Directions

  1. Whisk together the first six (dressing) ingredients.
  2. Fold in the tuna and peas.
  3. Toss in the pasta.
  4. Season with salt and pepper, to taste.
  5. Chill at least two hours before serving.
  6. The pasta will absorb the dressing, the flavors will blend and the dried tarragon flavor will really blossom.
Most Helpful

My first review for this website...I really like this recipe. It is exactly what I love about the Sweet Tomatoes dish. I happen to have tarragon growing in my herb garden, so I chopped up probably 3 TBSP fresh tarragon for this salad today. I served it to my quilting group of 15 and they all swooned and wanted the recipe. I used Bumble Bee white tuna so it wasn't a strong fishy taste. Thanks for a great recipe.

Mary-Jeanine July 11, 2008

I loved this salad! I especially liked the dressing. Loved that tarragon flavor. I opted to use the lemon juice over the vinegar because I like lemon with tuna. I used the greater amount of sugar listed. I added a little chopped onion....that's just my thing. I'll make this again. Thanx for posting.

*Parsley* September 19, 2006

This was pretty good! I didn't have enough mayo, so I put about a half a cup. Didn't use sour cream at all. It was sufficiently creamy! I also added some sweet pickle relish, and used multigrain spiral pasta instead of shells. I skipped the sugar, since I figured the relish would be sweet enough. This was a very pleasant recipe - thanks!

saturae August 05, 2009