When Souplantation and Sweet Tomatoes closed in 2020, we lost more than just a favorite spot—we lost special recipes that had become part of our comfort-food routines. Those buffet lines of fresh salads, soups, and muffins were more than meals; they were central to family celebrations, work lunches, and casual dinners with friends.
I still recall visiting our local Souplantation after my college graduation. It was packed with families celebrating all sorts of milestones. Yet, it felt personal as we filled our plates with beloved items. One of my favorites was always the Tuna Tarragon Pasta Salad—a perfect mix of creaminess, herbs, and a bit of crunch.
When I realized I might never taste that salad again, I decided to make it at home. After many attempts and little tweaks, I believe I’ve matched the special flavor it once had. I’m excited to share this recreation with you so we can all relive a piece of Souplantation from our own kitchens.
Breaking Down the Perfect Pasta Salad
The Pasta Foundation
The original Souplantation recipe combined different pasta shapes for added texture and visual interest. You can use any short pasta—shells, penne, or rotini. However, to truly capture that classic feel, try pairing medium shell pasta with spinach fettuccine cut into shorter lengths.
Spinach fettuccine can be tricky to find. I ended up finding some at a specialty Italian market. If you’re unable to locate it, regular fettuccine or just the shells will still be delicious. That green pasta, though, adds a lovely pop of color and flavor.
The Creamy Element
This pasta salad is memorable thanks to its dressing. Mayonnaise provides richness, and sour cream adds a tang that balances the mayo. Together, they create a silky coating that clings to each piece of pasta.
If you’d prefer a lighter option, feel free to replace some (or all) of the sour cream with Greek yogurt. You’ll keep the tang and add more protein, though the texture will change slightly.
The Sweet Pickle Secret
Many copycat recipes miss this crucial step: sweet pickles. They are essential for authentic Souplantation flavor. You’ll need actual sweet pickles, diced small, along with a splash of their juice in the dressing.
I once tried Famous Dave’s pickle chips out of convenience, but their extra spices shifted the taste. Stick to basic sweet pickles for the classic result.
Celery: The Textural Component
Celery lends a crisp bite and a fresh edge to contrast with the creamy sauce and tender pasta. Don’t skip it! I also like to include chopped celery leaves, which bring added color and a hint of herbaceous flavor that pairs nicely with tarragon.
People often discard celery leaves, but they’re a secret weapon—packed with even more flavor than the stalks.
The Protein Choice
Tuna is the star of the original salad, but feel free to substitute cooked chicken if tuna isn’t your thing. You could also skip the protein entirely and add diced red bell pepper for a vegetarian twist.
I typically use three cans of tuna instead of the original two. That extra bit of fish adds both flavor and protein, but do what suits your taste.
Taste of Yesteryear
Taking that first bite of a recreated favorite dish can instantly carry you back to a fond memory. In this case, it’s the fun, bustling atmosphere of Souplantation, where plates were loaded with salads, soups, and muffins.
Food has a remarkable way of connecting us to our past, even when restaurants close or life changes. Recreating these dishes in our own kitchens helps keep those memories alive.
Souplantation Tuna Tarragon Salad
- Total Time: 30 minutes
- Yield: 8
Description
A homemade recreation of Souplantation’s beloved Tuna Tarragon Salad, featuring a creamy dressing, pasta shells, spinach fettuccine, tuna, celery, and sweet pickles.
Ingredients
- Medium shell pasta (8 oz)
- Spinach fettuccine, broken into pieces (8 oz)
- Mayonnaise (1 cup)
- Sour cream (½ cup)
- Sweet pickle juice (2 tablespoons)
- Dried tarragon (1½ tablespoons)
- Kosher salt (1 teaspoon)
- Freshly ground black pepper (½ teaspoon)
- Finely diced sweet pickles (⅓ cup)
- Diced celery (1 cup)
- Chopped celery leaves (¼ cup)
- Chunk white tuna, drained and flaked (3 cans, 5 oz each)
Instructions
- Cook the shell pasta according to package instructions. In the last 3 minutes, add the spinach fettuccine. Drain and rinse with cold water.
- In a large bowl, whisk together mayonnaise, sour cream, pickle juice, dried tarragon, salt, and pepper.
- Add the cooled pasta and toss gently to coat.
- Fold in the diced sweet pickles, celery, celery leaves, and tuna.
- Refrigerate for at least 30 minutes before serving for best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad, Main Course, Side Dish
- Cuisine: American, Salad, Copycat Recipe
Nutrition
- Calories: 320 kcal
- Sodium: 600mg
- Carbohydrates: 30g
- Fiber: 15g
- Protein: 18g
Keywords: tuna tarragon pasta salad, Souplantation copycat recipe, tuna salad with pickles, tarragon pasta salad, creamy tuna pasta, sweet pickle tuna mix, homemade Souplantation dish, nostalgic salad recipe, salad bar classic, comforting tuna pasta dish
Souplantation Tuna Tarragon Salad
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 8 servings
Description
This version of Souplantation’s Tuna Tarragon Salad captures the same creamy, herbal goodness as the original. It combines two types of pasta, tuna, and fresh veggies in a tangy, satisfying dish. Perfect for potlucks, picnics, or a quick lunch.
Ingredients
- 8 oz medium shell pasta
- 8 oz spinach fettuccine, broken into 3″ pieces
- 1 cup mayonnaise
- ½ cup sour cream
- 2 tablespoons sweet pickle juice
- 1½ tablespoons dried tarragon
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ⅓ cup finely diced sweet pickles
- 1 cup diced celery (about 3 ribs)
- ¼ cup chopped celery leaves
- 3 cans (5 oz each) chunk white tuna, drained and flaked
Instructions
- Bring a large pot of salted water to a boil. Cook the shell pasta according to its package instructions. In the last 3 minutes, add the spinach fettuccine. Drain, then rinse with cold water to stop the cooking.
- While the pasta cooks, whisk together the mayonnaise, sour cream, pickle juice, dried tarragon, salt, and pepper until smooth.
- Stir the cooled pasta into the dressing, ensuring every piece is coated.
- Gently fold in the diced sweet pickles, celery, celery leaves, and tuna.
- Chill for at least 30 minutes before serving to let the flavors meld. It’s even better the following day!
Macronutrient Breakdown
Below is an approximate macronutrient profile for one serving of this salad. Actual values may vary based on the brands you use and portion sizes.
Protein: ~18g
Carbohydrates: ~30g
Fat: ~15g
Calories: ~320 kcal
FAQ
Can I use other types of pasta?
Yes! Any short pasta will work. However, for a closer match to the original, add spinach fettuccine if you can find it.
Do I really need sweet pickles?
Absolutely. Sweet pickles provide the signature flavor that you might recall from Souplantation. Dill or other types won’t deliver the same taste.
How long does it keep in the fridge?
In an airtight container, this salad stays fresh for up to three days. Stir before serving to redistribute the dressing.
Serving Suggestions
Serve this hearty salad as a light meal on its own or pair it with other comforting dishes. Here are some favorites for more inspiration:
- Chicken and Biscuits
- Spinach Feta Croissant
- Big Mac Wrap
- Chicken Velvet Soup
- Hawaiian Roll French Toast
Food is Love, Made Tangible
We work hard to recreate recipes from closed restaurants and from our family archives because food means more than just nourishment. It connects us to our past, to people we’ve enjoyed meals with, and to moments of celebration.
When I make this Tuna Tarragon Salad, it’s more than lunch; it’s a step back into those busy but joyful Souplantation visits. Cooking allows us to share love in a way that feeds both our bodies and our hearts.
Which restaurant dishes do you miss the most? Have you tried bringing any favorites back to life? Share your stories in the comments—I’d love to hear them!