As a child, my all-time favorite restaurant was Fresh Choice. It’s probably not a coincidence, either, that my favorite restaurant was the one and only buffet-style restaurant we frequented. Let me assure you, my parents were getting their money’s worth whenever they took me to Fresh Choice! As a child, I relished the opportunity to make my own salad with all the good stuff (iceberg lettuce, tomatoes, eggs, and croutons—croutons as high as I could pile them!) and none of the icky stuff (non-iceberg lettuce, cabbage, chickpeas, etc.), and after my mom persuaded me to try it, I even grew rather fond of a particular pasta salad, named “Tuna Tarragon”, even though it had those dastardly celery bits mixed in.
I haven’t been to a Fresh Choice in ages, but I still remember that pasta salad and how much I enjoyed it. This recipe is my best recreation of it, and it’s pretty darned delicious, if I do say so myself! It’s creamy yet has some crunch from the celery, it’s simultaneously tangy and a little bit sweet, and it’s sure to tempt your taste buds and make your mouth water!
I hope you all have a lovely Memorial Day weekend! What delicious foods will you be cooking or grilling?
- 1/2 pound medium pasta shells
- 1/3 cup mayonnaise (I use light mayo)
- 2/3 cup sour cream (I use low-fat)
- 2 ribs celery, diced
- 2 5-ounce cans tuna, drained
- 1/2 cup sweet pickle relish
- 3 tablespoons tarragon vinegar
- 2 sprigs fresh tarragon (leaves only, chopped finely)
- 3/4 teaspoon salt
- Cook the pasta according to the directions on the package.
- Once the pasta is done cooking, rinse with cold water and place in a large mixing bowl. Combine pasta with remaining ingredients, reserving 1/3 cup sour cream. Make sure to break up the tuna into small pieces with a fork before adding it to the other ingredients.
- This pasta salad is best if let sit for at least 4 hours (up to overnight) before serving. Stir in the remaining 1/3 cup sour cream just before serving.
- Serves 6-8 as a side dish.
- If possible, make and refrigerate 4+ hours before serving, to allow the flavors to marinate.