The Perfect Pasta Salad

Looking for the perfect pasta salad? The combination between the flavors are just mouthwatering. This salad became my family’s favorite! Make it today, and I bet your family will be begging you for more!! 

Salad base:

1 16oz box tri-color pasta – cooked according to package instructions 
1 Tablespoon olive oil
1 pint baby bella mushroom, cleaned and sliced
2 red bell peppers, thinly sliced
2 teaspoon Kosher salt
1 teaspoon black pepper

Dressing:

¾ cups olive oil
2 Tablespoon black truffle oil- if you don’t have substitute it for 2 more tablespoons olive oil
½ fresh parsley, chopped
 ¼ cup lemon juice 
4 frozen garlic cubes
2 Tablespoons sun-dried tomatoes
2 teaspoon salt
1 teaspoon black pepper

Directions:

1) In a sauté pan over medium heat, add the olive oil, mushrooms, red peppers, salt, and black pepper. Cook until the peppers are soft, stirring occasionally. Remove from heat and set aside.

2) In a 2 pound container add all the dressing ingredients. Using a stick blender pulse until combined. Set aside.
3) In a large bowl add your cooked pasta and the mushroom/pepper mixture. Mix in your dressing until everything is well combined. Place in the fridge for 4-6 hours to overnight to allow salad to marinate in the dressing. Serve at room temperature.