Truffle Goat Cheese Pasta Salad

By now you know I am very obsessed with truffle, I just can’t get enough.

I was craving a fresh salad but wasn’t sure I wanted the usual go-to salads I always tend to have.

80% of the recipes that I come up with are usually with ingredients I already have in my pantry/refrigerator.

It’s only whenever I have a very specific recipe that I go out to the grocery store to get ingredients that I wouldn’t necessarily have. In this case, I had very few ingredients to work with but the results ended up being amazing.

What you need:

  • 4 cups arugula
  • 2 cups cooked and drained chickpea penne pasta (it can be any type of pasta that you prefer but I chose the healthier version)
  • 3 Tbsp Goat cheese
  • A few asparagus (5-6)
  • 1 bag of frozen peas
  • A bunch of chopped cilantro
  • Optional: chicken breast (however much you’d like I only used 1 breast)

For dressing:

  • 2 tbsp extra-virgin olive oil
  • Salt and pepper to taste
  • A pinch of brown sugar
  • A pinch of dried oregano
  • 1 tsp truffle oil
  • A pinch of truffle salt
  • Splash of lemon

What to do:

  1. Cook pasta following the box’s instructions and let cool
  2. Flash boil peas (boil water and boil them for a few seconds so they’re crunchy not soggy) and transfer to a ice bath
  3. Mix cool pasta with peas, arugula, goat cheese, chicken, cilantro, and the rest of the ingredients into a bowl
  4. Add dressing and toss one last time
  5. Enjoy!

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