Whenever I think about Spring I instantly start envisioning weekends spent at the park and picnics. And pasta salads are pretty much a manditory picnic food. At least for me they are. :)
This also gave me a good excuse to try out some black truffle oil recently given to me by a friend/relative (the best kind of family members to have!) after she heard about my plight; a very serious one that involved me being unable to find black truffle oil in my little town.
And truffle oil is spectacular. Imagine the softest, smoothest, creamiest and most savory mushroom taste in the world, without having to deal with the squishy texture of mushrooms. Love it!
So to make this pasta salad, we need 1 lb. of cooked and drained pasta. Penne or rotini pastas work great. Drizzle the cooked pasta liberally with the truffle oil. Add a few handfuls of fresh snow peas, chopped roma tomatoes, salt and pepper.
Now add chopped cucumber and feta cheese. Yummy!
Oh, and we mustn't forget the purple onion. I almost did. I was test-tasting the dish and feeling like it was really missing something when I noticed that I had left a purple onion completely intact on my cutting board.
This recipe is light and refreshing; the perfect spring/summer side dish or grab an extra spoonful and make it a light dinner.
Or lunch. Or snack.
Spring Pasta Salad with Truffle Oil (printable recipe)
Serves 8 or more!
1 lb. pasta, cooked and drained
2 handfuls of snow peas
3 roma tomatoes, diced
3/4 cucumber, chopped
3-6 oz. crumbled feta cheese
1/2 purple onion, chopped
Black or white truffle oil
Salt and pepper
In a large bowl, combine the pasta with a generous drizzle of truffle oil. Next toss in peas, tomatoes, cucumber, feta and onion. Season with salt and pepper. Serve immediately or refrigerate for two hours before serving if you prefer your pasta salad cold.