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
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.