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Summer Truffle & Burrata Trofie Pasta Salad

Yields1 ServingPrep Time3 minsCook Time3 minsTotal Time6 mins

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