Tuna and Trumpet Herb Blend Pasta Salad

Serving Size: 2-3


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

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


  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. 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. 
  3. Meanwhile, reheat water and cook pasta until al dente (about 8-10 minutes). Drain.
  4. 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.