Tuesday, November 9, 2021



1 tablespoon salt
5 cups small shell pasta*  
1 1/4 cups penne pasta*  
1 cup egg noodles*  
2 tablespoons avocado oil
2 small cans tuna in water, drained WELL  
1 1/2 cups sweet pickles with their juice  
1 3/4 cups Duke's mayonnaise  
1 cup celery, diced
1/2 cup sour cream  
2 tablespoons apple cider vinegar  
1 1/2 tablespoons dried tarragon leaves  
FRESH ground sea salt and black pepper  
chopped red onion  
chopped tomatoes
  • Bring a LARGE pot of salted water to a rolling boil.
  • Add all of your pastas and cook for about 8-10 minutes until al dente.
  • Drain pasta and cool by running cold water over pasta in strainer.
  • Drain pasta completely and immediately coat with canola oil to prevent sticking.
  • Drain pickles, reserving juice and chop pickles.
  • Drain tuna completely and use a fork to break apart into flakes.
  • Whisk mayonnaise, sour cream, pickle juice, vinegar, salt and pepper until well blended.
  • Fold in tuna and pickles into dressing.
  • Combine the dressing and cooked pasta, mixing thoroughly.
  • Serve over a bed of lettuce with chopped red onion and tomatoes.

NOTE 1*: or 2 pounds of your desired pasta mix  

ORIGINALLY posted 9-16-2017 but needed a serious updated picture! Save Save

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