Tuna Tarragon Pasta Salad
photo by mailbelle
- Ready In:
- 1 cup mayonnaise or 1 cup salad dressing
- 1⁄2 cup sour cream
- 1 tablespoon lemon juice or 1 tablespoon vinegar
- 1 tablespoon dried tarragon
- 1 tablespoon dijon-style mustard
- 1 teaspoon sugar (1 to 2 teaspoons, to taste)
- 2 (12 ounce) cans tuna in water, drained (or albacore)
- 2 cups frozen green peas, no need to thaw
- 1 lb shell pasta, cooked to al dente, drained and cooled
- 1⁄4 teaspoon salt (to taste)
- 1⁄8 teaspoon pepper (to taste)
- Whisk together the first six (dressing) ingredients.
- Fold in the tuna and peas.
- Toss in the pasta.
- Season with salt and pepper, to taste.
- Chill at least two hours before serving.
- The pasta will absorb the dressing, the flavors will blend and the dried tarragon flavor will really blossom.
Questions & Replies
Got a question? Share it with the community!
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.
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.
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!
Very light and refreshing! Really a unique flavor. I reduced the mayo to 2/3 cup and the pasta to 10 oz, left out the peas, and used light sour cream. I also opted for lemon juice over the vinegar. Didn't have Dijon mustard so I used regular yellow but it tasted great to me. Served it over lettuce and we ate it for lunch as the main meal. Yum!! Thanks a lot; will make again!