Tuna Tarragon Pasta Salad

• 1/2 pound medium pasta shells
• 1/3 cup light mayonnaise
• 2/3 cup low fat sour cream
• 2 ribs celery, diced
• 10 ounces canned tuna, drained
• 1/2 cup sweet pickle relish
• 3 tablespoons tarragon vinegar
• 2 sprigs fresh tarragon (leaves only, chopped finely)
• 3/4 teaspoon salt

1. Cook the pasta according to the directions on the package.
2. 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.
3. 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.

pasta shells, light mayonnaise, sour cream, celery, tuna, sweet pickle relish, tarragon vinegar, tarragon, salt

Taken from food52.com/recipes/35789-tuna-tarragon-pasta-salad (may not work)