National Pasta Day is October 17th, and rice noodles may not be what you’d immediately think of. But this recipe is special, delicious, and packed with protein from tuna.

Thanks to Tonnino for the recipe (photo #1). We’re a big fan of their premium tuna in jars—plus, the regular tuna varieties are joined by those packed in flavored olive oil. Check out the Tonnino website. We’ve noted the different flavors below.

Food trivia: Pasta isn’t Italian. Pasta dough originated in China in the form of dumplings and thin noodles (i.e., the thin pasta that is called linguine or vermicelli in Italy.

> The history of pasta.

> The different types of pasta.

> All of the year’s pasta holidays are below.

> Pumpkin pasta recipes for fall are below.
 
 
RECIPE: RICE NOODLE SALAD WITH TUNA

Tonnino offers tuna in olive oil, tuna in spring water, and 10 tuna flavors in infused olive oil. See them below.

Amazon sells the Ginger Soy Tonnino Tuna in six-packs. It’s easy enough to use all six. Or, share them with friends.

Prep time is 10 minutes, cook time is 10 minutes.

The infused oil from the tuna provides dressing, but for more dressing (which we wanted), see this ginger soy dressing recipe.
 
Ingredients For 4 Servings

 
Preparation

1. MAKE the ginger soy dressing, if desired. Set aside.

2. COOK the rice noodles according to package directions, then rinse them with cold water. Set them aside in the colander to cool to room temperature.

3. ASSEMBLE the plates: romaine, noodles, tuna.

4. GARNISH with fresh chopped herbs (cilantro, basil, and mint) & chopped peanuts or cashews
 
 
TONNINO TUNA VARIETIES

 
The difference between albacore and yellowfin tuna:

 
 
A YEAR OF PASTA HOLIDAYS 

Ready, set, get your forks!

 
And how could we leave out:

 
 
MORE: PUMPKIN PASTA & PIZZA RECIPES
FOR FALL

[1] Tonnino’s Ginger & Soy Tuna and rice noodles combine into a delicious pasta salad (photos #1 and #3 © Tonnino).

[2] Rice noodles are used instead of Italian-style wheat pasta (photo © Sun Basket).

[3] Tonnino Ginger Soy Tuna is one of 10 flavors made with infused olive oil.

[4] Cilantro and lime are also popular Vietnamese garnishes (photo © Lindsay Moe | Unsplash).

[5] Bean sprouts are optional but provide a satisfying crunch with very few calories. If you like things hot, you can also add sliced jalapeños. (photo © Connor McManus | Pexels).

[6] A similar salad with grilled shrimp. Here’s the recipe (photo Recipe Tin Eats) .

[7] And another take: Vietnamese rice noodle salad with chicken. Here’s the recipe (photo © Drizzle And Dip).

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Halloween fun: a DIY caramel apple kit (photo #1 and #4 © Bonne Maman).

[2] Werther’s caramels are made in regular and sugar-free versions (photos #2 and #3 © Werther’s).

[3] You’ll have some caramels left over to enjoy after the apple is a sweet memory.

[4] Bonne Maman has two limited-edition seasonal flavors: Cranberry-Cherry Preserves and Pumpkin Spice Spread. Fig preserves are available year-round.

We love this idea from Bonne Maman. The maker of yummy preserves has yet another way for customers to repurpose their empty jars: a DIY caramel apple kit.

You can adapt the idea with whatever jars you have, to create DIY caramel apple gifts and party favors.

> A large version of photo #1 is below.

> The history of caramel apples.

> The history of Halloween.

> The history of Jack o’Lantern.

> The history of Trick or Treat.
 
 
RECIPE: DIY CARAMEL APPLES

We use Werther’s Chewy Caramels, which also are available in a sugar-free version.

We chose Granny Smith apples with stems, which have more appeal; but it’s purely optional.

The recipient will need to contribute a bit of milk or cream.
 
Ingredients For 1 Apple

 
We taped the stick to the back of the jar, and tucked a note into the jar with these instructions:
 
Instructions

1. CHOP the pecans.

2. RINSE and thoroughly dry the apple. Remove the stem and insert the stick into the center of the apple.

3. COVER a plate with parchment paper or wax paper and spray with nonstick cooking spray.

4. MELT the caramels in a microwave-safe bowl with a tablespoon or two of milk, cream, or evaporated milk. Let the melted caramel sit for a couple of minutes to cool.

5. DIP the apple in the caramel.

6. REFRIGERATE the apples for 15 minutes, or until the caramel has firmed up. Then roll it in the chopped pecans and lightly press the pecans into the caramel.
 
 
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

There’s a special treat for lovers of triple-crème cheeses (the creamiest made—up to 75% butterfat).

The folks at Murray’s Cheese have enhanced one of the great triple-crèmes—St. Stephen from Four Fat Fowl—as a limited edition for the fall season (photo #1).

St. Stephen (the dairy is located in Stephentown, New York) is made in the Hudson Valley of New York, in small wheels blanketed with white, pillowy, absolutely edible rinds (photo #2).

Underneath the blanket is a silky paste with rich notes of sweet cream and sun-dried wheat.

Sometimes, Murray’s cheesemongers will tweak St. Stephen into what we at The Nibble call a torta or torte: a filling (sundried tomatoes and pesto; herbs, spices, nuts, etc.) between layers of cheese.

A memorable one for us was around Valentine’s Day 2022 when we purchased a torte of St. Stephen wrapped around a Pralus 45% cacao milk chocolate bar.

 
And now…
 
 
INTRODUCING BUTTERED PUMPKIN TRIPLE-CRÉME CHEESE

Murray’s latest torte (our word, not theirs) is the beautiful Buttered Pumpkin: St. Stephen x pumpkin spice (photo #1).

The silky triple-crème cheese has a filling made from some unaged St. Stephen cheese, blended with fall spices and annatto, a natural vegetable-based food coloring.

The result: a gorgeous burst of autumnal color and aroma in the center of a splendid cheese.

That warmth of spice mingles with the creamy paste, “like a bite of pumpkin pie made savory” says Murray’s.

They recommend serving it with Effie’s Oatcakes (photo #3) and spiced pecans.

But we’re happy to eat it plain, bite by bite, alone or with a glass of bubbly or Port.

Yes, happiness is a round of Buttered Pumpkin, all to oneself, all eight ounces of it.

Well…we could split it with a friend. Maybe.

Get yours here before it sells out.
 
 
YEAR-ROUND ST. STEPHEN TRIPLE-CRÉME CHEESE

For a regular wheel of St. Stephen, (photo #2) head here.

Murray’s suggests pairing it with:

 
It would not be too indulgent to order a wheel of each.
 
 
MORE EXCITING HALLOWEEN CHEESE

 
 
MORE TO DISCOVER

> The history of cheese.

> A year of cheese holidays.

> The history of pumpkin.

> The history of Halloween.

> The history of Jack o’Lantern.

> The history of Trick or Treat.
 
 
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] This Buttered Pumpkin tort was made by Murray’s Cheese, using a base of St. Stephen triple-crème from Four Fat Fowl (photos #1, #2, #3, and #4 © Murray’s Cheese).

[2] St. Stephen, a celestial triple-crème.

[3] Effie’s Oat Cakes are a real find. They’re a Nibble Top Pick Of The Week and a perennial favorite (our review).

[4] Mimolette, what a Jack o’Lantern would look like if it were a cheese.

[5] One of our favorite goat cheeses, Coupole from Vermont Creamery (photos #5 and #6 © Vermont Creamery).

[6] Bonne Bouche, Coupole’s brother cheese. Both of these award-winning cheeses have wrinkled, Geotrichum rinds (completely edible) and a smooth, delicate paste (interior).