Summer Truffle & Burrata Trofie Pasta Salad

Category, DifficultyBeginner
Yields1 Serving
Prep Time3 minsCook Time3 minsTotal Time6 mins

Italians love pasta all year round and in the summer months we love to create fresh pasta salads that we can take with us to the park, beach, boat or just to the balcony. This pasta salad is super easy to create, you can make it ahead of time and it can be eaten slightly chilled or at room temperature.

INGREDIENTS

250 g La Tua Pasta Trofie Vegan
165 g Truffle and Artichoke Pesto
125 g Truffle Burrata

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BUY NOW THE INGREDIENTS TO MAKE THIS RECIPE

By clicking the below button you will add to the basket:

  • 1 x 250g Trofie Vegan
  • 1 x 165g Truffle and Artichoke Pesto (Belazu)
  • 1 x 125g Truffle Burrata (Caseificio Madeira)

You will also be able to remove the ingredients you might already have at home!

Buy now our ingredients

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METHOD

1

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water.

2

Bring the water to a gentle boil and put in the Trofie

3

Cook for 3 – 4 and a half minutes depending on preference

4

Once cooked drain it and put the pasta in a container; add a drizzle of olive oil, stir and let it cool down. (The olive oil will not allow the pasta to stick together while cooling)

5

Once cold add half of the jar of the artichoke and truffle pesto (save the other half for your next creation) and fold into the pasta - then tear the truffle Burrata into  pieces and add it to the pasta

6

Finish the dish with some finely chopped fresh parsley

7

Optional add ons into salad: Cherry Tomatoes and Rocket leaves

8

Buon Appetito

Ingredients

 250 g La Tua Pasta Trofie Vegan
 165 g Truffle and Artichoke Pesto
 125 g Truffle Burrata

Directions

1

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water.

2

Bring the water to a gentle boil and put in the Trofie

3

Cook for 3 – 4 and a half minutes depending on preference

4

Once cooked drain it and put the pasta in a container; add a drizzle of olive oil, stir and let it cool down. (The olive oil will not allow the pasta to stick together while cooling)

5

Once cold add half of the jar of the artichoke and truffle pesto (save the other half for your next creation) and fold into the pasta - then tear the truffle Burrata into  pieces and add it to the pasta

6

Finish the dish with some finely chopped fresh parsley

7

Optional add ons into salad: Cherry Tomatoes and Rocket leaves

8

Buon Appetito

Summer Truffle & Burrata Trofie Pasta Salad

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