Tuna and Trumpet Herb Blend Pasta Salad

servings4 addedOctober 2018

Dressing

• ⅓ cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• ⅓ cup mayonnaise
• ½ teaspoon Dijon mustard
• 1 teaspoon oregano
• ½ teaspoon tarragon
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons capers
• salt, to taste
• freshly ground pepper, to taste

1. In a mixing bowl, add mayonnaise and whisk in lemon juice, vinegar and mustard. Add herbs and capers, then slowly whisk in olive oil. Season to taste with salt and pepper.

Salad

• ½ pound Pappardelle’s Trumpet Herb Blend
• 13 ounces chunk albacore tuna, drained
• (optional) ½ pound broccoli florets
• (optional) ½ pound cauliflower florets
• ½ cup red onion
• (optional) dill pickle, chopped
• ½ pound cherry tomatoes, cut in half

1. Bring 5 quarts of salted water to a boil. Add broccoli and cauliflower. Cook for no more than 3 minutes. Remove vegetables but keep this water for boiling your pasta. Chill vegetables.
2. Meanwhile, reheat water and cook pasta until al dente (about 8-10 minutes). Drain.
3. Combine chilled vegetables, pasta and tuna in a serving bowl and pour dressing over ingredients. Mix well. Serve on chilled plates.