Tuna Taragon Salad (ala Souplantation)

Tuna Taragon Salad (ala Souplantation)

Makes 12 Cups

1 Tablespoon Salt

5 Cups Small Shell pasta

1 1/4  Cups Penne pasta

1 Cup (3 inch pieces) Spinach Fettuccini

2 Tablespoons Canola Oils

Dressing

2 (6 ounce) Cans Tuna

2 Cups Sweet Pickle Juice

1 3/4 Cups Mayonnaise

1 Cup Diced Celery

1/2 Cup Sour Cream

1 1/2 Tablespoons Dried Tarragon Leaves

1 Teaspoon Salt

1/2 Teaspoon White Pepper

In a large pot, bring 3 quarts of water and 1 tablespoon of 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 and place in a bowl. Coat pasta with canola oil to prevent sticking

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

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