Tuna Taragon Salad (Souplantation style)

1 Tbs.                 Salt
5 Cups                Small Shell Pasta
1 1/4 Cups          Penne Pasta
1  Cup                 Spinach Fettuncine Pasta (3 inch pieces)
2 Tbs                  Canola Oil

Dressing:
2 Cans                Tuna packed in water
2 Cups                Sweet Pickle Juice
1 3/4 Cups          Mayonnaise
1 1/2 Cups          Sweet Pickles, Diced
1 Cup                  Celery
1/2 Cup               Sour Cream
1 1/2 Tbs.            Dried Tarragon Leaves
1 Tsp.                  Salt
1/2 Tsp                White Pepper

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 past in strainer.  Drain pasta completely and place in bowl.  Coat pasta with canola oil to prevent sticking.

Place tuna in a large bowl and break down into small pieces. Add the remaining ingredients and thoroughly whisk to combine.

Combine the dressing and cooked pasta and mix thoroughly.  Allow salad to marinate for 8 hours.  Season to taste with salt, pepper, or more sweet pickle juice.