Truffle & Burrata Trofie Pasta Salad

Serves 1-2

In Italy, pasta is adored for its versatility and great taste. In the summer, it is often combined with fresh veg and pesto. This salad is easy-to-make and can be enjoyed anywhere, whether it’s the beach, the park or a garden party. This dish will impress not only due to its visual appearance but also down to the mix of Italian flavours.

You’ll find all the ingredients needed for this recipe here in one click.

Product Quantity

Trofie Pasta


Truffle and Artichoke Pesto - Belazu (165g)


In stock


Superfresh Artisan Burrata - La Latteria (125g)


In stock


In stock

SKU Z-Trofie-BurrataTruffleArtichokePesto Categories: , , , Tags: , , , , ,
About Truffle & Burrata Trofie Pasta Salad

Please note: The picture shown is for illustration purposes only. You will receive what is listed above to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.

Fresh: Cook for 4-5 minutes in salted boiling water.
Frozen: Cook for 5-6 minutes in salted boiling water.

  1. In a large saucepan add 2.5 litres of salted water and bring to a gentle boil. Add in the Trofie and cook for 4-5 minutes until al dente. Whilst the pasta is cooking, half the tomatoes and put them aside.
  2. Once cooked, drain the pasta and transfer to a large bowl. Add a drizzle of olive oil, stir and let it cool down – the olive oil will prevent the pasta from sticking together.
  3. Once completely cool, add Truffle & Artichoke Pesto and fold it into the pasta. Tear the fresh Burrata into pieces and add it to the pasta salad.
  4. Place a handful of fresh rocket on your plate then add a serving of the pasta. Add extra cherry tomatoes on top and garnish with finely chopped fresh parsley.

Buon Appetito!

Trofie Durum Pasta: Durum (Wheat) Flour, Water. Dusted with rice flour.

Truffle & Artichoke Pesto
: Artichokes Quarters (artichokes, water, salt, traces of wine vinegar, citric acid, ascorbic acid) (58%), Sunflower Oil, Water, Pine kernels, Parmigiano Reggiano Cheese (cow’s Milk, salt, animal rennet), Extra Virgin Olive Oil, Salt, Garlic puree, Black pepper, Acidity Regulator: Lactic Acid, Black Summer Truffles (<5%), Truffle Flavouring (<5%).

Burrata: Milk, cream, salt, rennet, acidity regulator.

Energy (KJ)/100g 1070 1265 699
Energy (Kcal)/100g 252 307 169
Fat/100g 1.0 30.1 14.4
Of which Saturated/100g 0.1 3.8 0
Carbohydrate/100g 50.6 3.7 0.1
Of which Sugar/100g 1.0 0.8 1.2
Protein/100g 9.3 3.4 9.8
Salt/100g 0.0 3 0.63

Wheat, Milk.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep refrigerated at 0-5C.
Fresh Pasta: Once opened, consume within 2 days.
Longer Shelf-Life: Once opened, consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.

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