Okay, guys. Hear me out! This is the greatest pasta salad of all time, and lucky for you, this recipe makes a lot, so you can share with friends. Just in time for some Spring and Summer cookouts! When I was a kid, my dad used to take us to Sweet Tomatoes all the time. They have a tuna tarragon pasta salad. It was my favorite thing ever, and frankly one of the only things I have truly missed after going vegan. Yesterday, I smiled, I was so damn excited! This tastes exactly like what I have been missing all these years, and I am so happy to share it with you!
So this vegan tuna is out of this world. I made extra so I could snack on it. It is perfect mixed with vegan mayo, celery and red onion. You can have some fantastic vegan tuna salad on crackers. A really healthy and wonderful snack. It is so easy to make too! This vegan tuna mixed with the pasta and tarragon is so so so good!
So, I found the original recipe from Sweet Tomatoes/Soup Plantation, and the base was mayo mixed with pickle juice and then you let it sit for at least 8 hours. Which sounded really crazy to me, so I pretty much changed the entire concept, but kept the spirit of recipe alive!
The variation of pastas all in one salad make this super unique and very appetizing! This is the perfect thing for your next get together, it can be served cold or room temp, making it the easiest make ahead dish! Impress everyone, vegans and non vegans alike!
I feel overwhelming joy, every time I successfully make a childhood favorite healthier and more importantly cruelty free. I know that it is pretty trendy right now to become vegan for health purposes, and I am all about it, whatever drives you to do better is wonderful. I however, am in it for the animals, and have been for a large portion of my life, so making the things I love vegan makes me want to cry from pure happiness! I am so excited to share it all with you! I hope you enjoy! Adapted from Food.com.
Vegan Tuna Tarragon Pasta Salad
- 1 C. Almonds, raw (soaked for at least 8 hours)
- 1/2 C. Sunflower seeds, raw (soaked for at least 8 hours)
- 2 Cloves of Garlic
- 1/4 C. Water
- 4 Tbsp. Lemon juice
- 1 Tbsp. Kelp powder
- 2 tsp. Salt
- 1 tsp. Pepper
- 1 tsp. Dill
- 1 box Pasta shells
- 1/2 box Fettucine
- 1/2 box Penne
- 1 Tbsp. Olive oil
- 1 1/2 C. Vegan mayo
- 1 C. Sweet relish
- Salt and Pepper to taste
- 1 1/2 Tbsp. Tarragon, fresh
- Soak the almonds and sunflower seeds for 8 hours-overnight. Drain and place in a food processor. Add the remaining "tuna" ingredients to the food processor. Process until smooth but with a little texture remaining so it looks like the consistency of canned tuna. It may take a few minutes, and you may need to scrap down the processor. Set aside.
- Cook your pasta according to package directions. All of mine had the same cooking time, so I boiled them all together.
- When the pasta is finished, toss with a little olive oil so it doesn't stick, cool for about 15 minutes or so, so it is no longer hot.
- Once the pasta is cool, stir in the mayo, and relish. Then add the tarragon, salt and pepper. Taste and adjust seasoning. Then add the "tuna". Stir everything to combine. Let cool all the way in the fridge. Serve.