TMc’s Tuna Pasta Salad

I am blessed with a mostly-vegetarian friend who has been known to go a little off-the-approved-eating list for this one.

TMc's Tuna Pasta Salad
 
This one is perfection after 8-12 hours in the fridge.
Author:
Recipe type: Main
Cuisine: American
Ingredients
  • 8 oz (half bag/box) small shell pasta - the very little ones
  • 6 oz tuna fish in water, drained
  • 1 stalk celery, minced
  • 1 medium cucumber, peeled, seeded and minced
  • 1 TBSP minced red onion OR 2 TBSP finely sliced green onion (part bulbs, part tops)
  • 1 C full-fat mayonnaise
  • 1/2 C full-fat sour cream
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • 1-1/2 tsp dried tarragon leaves
  • 1-1/2 tsp dried parsley leaves
  • 1 TBSP dried dill
Instructions
  1. Boil the pasta to its al dente rating per the package instructions
  2. While the pasta is cooking, mix together all the other ingredients in a 2+ quart bowl
  3. Drain the pasta (do NOT rinse!), mix into the bowl
  4. Refrigerate at least 6 hours, and stir well before serving
Notes
If you're feeling extra jazzy, toss in a couple tablespoons of Wickles brand Relish!