What's Cooking: Truffle pasta salad
1 pound penne pasta, cooked al dente and cooled
1 medium eggplant, small diced
2 oz rocket arugula
1 pint tri-colored cherry tomatoes, cut in half
3 tbs truffle pesto (Urbani Truffles)
1 tbs shredded Pecorino Romano
½ cup extra-virgin olive oil
Salt and pepper
Toss diced eggplants with olive oil, season with salt and pepper. Roast in preheated 450-degree oven for 15 minutes or until golden brown. Remove from oven and allow to cool.
In a large mixing bowl toss together cooked pasta, roasted eggplants, truffle pesto, tomatoes, arugula and remaining olive oil.
Garnish with Pecorino Romano.