Name: Truffle Mushroom Pasta Salad
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Ingredients: 12 oz short pasta (cavatappi, rotini, or farfalle); 1.5 tbsp olive oil (divided); 10 oz cremini or baby bella mushrooms (sliced); 2 tbsp unsalted butter; 2 cloves garlic (minced); 1 tsp fresh thyme leaves; Kosher salt & freshly cracked black pepper; 2 cups baby arugula; ½ cup shaved Parmesan cheese; 1/2 cup pomegranate arils; 1 tsp Dijon mustard; 2 tbsp olive oil; 1 tbsp truffle oil; 1 tbsp balsamic vinegar; 1 garlic clove (minced); 1 tbsp lemon juice; Salt; Pepper

Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and spread the pasta out on a baking sheet, toss with a 1 tbsp of olive oil to prevent sticking, and set aside to cool.
12 oz short pasta, 1.5 tbsp olive oil
While the pasta is cooking, melt the butter and 1/2 tbsp of olive oil in a skillet over medium heat. Add the mushrooms, season with salt and pepper, and cook 8-12 minutes, stirring occasionally, until golden and lightly crisped on the edges. Stir in the garlic and thyme; cook 1 minute more.
10 oz cremini or baby bella mushrooms, 2 cloves garlic, 1 tsp fresh thyme leaves, 2 tbsp unsalted butter
In a bowl, whisk together dijon mustard, olive oil, truffle oil, balsamic vinegar, minced garlic, lemon juice, salt, and pepper until creamy and smooth. Taste and adjust truffle or Dijon levels to your liking.
1 tsp Dijon mustard, 2 tbsp olive oil, 1 tbsp truffle oil, 1 tbsp balsamic vinegar, 1 garlic clove, 1 tbsp lemon juice, Salt, Pepper
In a large mixing bowl, combine the cooled pasta, mushrooms, arugula, Parmesan, nuts, and pomegranate arils. Pour dressing over top and toss gently until evenly coated.
2 cups baby arugula, 1/2 cup pomegranate arils, ½ cup shaved Parmesan cheese
Garnish with extra Parmesan, more fresh thyme, and a light drizzle of truffle oil. Serve cool or at room temperature.

Truffle Mushroom Pasta Salad

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