Truffle oil pasta salad

This recipe is inspired by my favourite pasta salad in a Swiss restaurant called Not Guilty. The ingredients are nothing bombastic - pasta and pretty usual antipasti - but served with truffle oil and walnuts, they are lifted and have the wow effect.


(for 4 servings)

500 g whole grain pasta

Handful of baby spinach leaves

A few fresh basil leaves

150 g cherry tomatos

100 g sun-dried tomatos

Handful of olives

50 g walnuts

2 tablespoons truffle-flavored oil oil

Black pepper

100 g Parmesan cheese


Cook the pasta in well-salted water.

Cut the tomatos in half, slice the sun dried tomatos, and chop the walnuts.

While the pasta cooks, mix all ingredients in a large bowl.

Add pasta, sprinkle with parmesan flakes.