Tuna and Trumpet Herb Blend Pasta Salad
Serving Size:Â 2-3
Ingredients:
1/2 lb. Pappardelle’s Trumpet Herb Blend
13 oz. chunk albacore tuna, drained
1/2 lb. broccoli florets
1/2 lb. cauliflower florets
Tomatoes, wedged, for garnish
Capers, for garnish
Dressing
1/3 cup extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1/3 cup mayonnaise
1/2 teaspoon Dijon mustard
1 teaspoon oregano
1/2 teaspoon tarragon
2 tablespoons fresh parsley, chopped
Salt and freshly ground pepper, to taste
Instructions:Â
- 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.
- In a mixing bowl, add mayonnaise and whisk in lemon juice, vinegar and mustard. Add herbs, then slowly whisk in olive oil. Season to taste with salt and pepper.Â
- Meanwhile, reheat water and cook pasta until al dente (about 8-10 minutes). Drain.
- Combine chilled vegetables, pasta and tuna in a serving bowl and pour dressing over ingredients. Mix well. Serve on chilled plates, garnish with tomato wedges and sprinkle with capers if desired.