Truffle Pasta Salad
Created by AndrewM, Tuesday, 09 August 2011

Pacific Northwest Springtime: truffles, arugula and hazelnuts.

  • 12 oz. farfalle
  • 2 oz. fresh Parmesan, grated
  • 4 oz. arugula, chopped
  • 4 oz. hazelnut, toasted & chopped
  • 2 oz. Oregon black truffle, grated fine
  • 4 T. Extra virgin olive oil
  • 2 T. champagne vinegar
  • 1 T. Dijon
  • salt & freshly ground black pepper to taste
  1. Whisk together oil, vinegar, mustard, truffle, salt and pepper.
  2. Cook pasta in a large pot of well-salted boiling water. Drain, rinse several times in cold water, drain thoroughly again.
  3. Combine pasta, arugula and hazelnuts in a large salad bowl.
  4. Dress with truffle vinaigrette and serve cold.