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Tuna and Trumpet Herb Blend Pasta Salad

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Serving Size: 
  • 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 Bella Sol California 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

*To give this dish a richer taste, mix 3 tablespoons Pappardelle's (7 oz.) Fire-Roasted Red Pepper Pesto into the dressing

  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. (*To give this dish a richer taste, mix 3 tablespoons of Pappardelle’s (7 oz.) Fire-Roasted Red Pepper Pesto into the dressing.)
  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. 

From This Recipe

$12.00 | 8.45 oz. (250 ml)
$6.49 | 7 oz. container
$8.00 | 1 lb. package