Tomato Pasta Salad

Prepare pasta according to box instructions. Generally, the ziti requires approximately 10 minutes to cook at a boil. Be sure to salt the water “like the ocean”.

While the ziti is cooking, cube the tomatoes and set to the side. Measure out the truffle oil. I recommend a good quality truffle oil. You should not skimp on the price of truffle oil or Parmigiano-Reggiano…ever.

When the ziti is done, drain in a colander and immediately put it into a large bowl. Make sure the bowl is very large, because you will be doing some incorporating of ingredients and you don’t want to get tomato and cheese all over the place. Add the truffle oil and stir it into the pasta, then add the tomatoes and cheese and toss.

I serve this salad warm, right after it’s been mixed. Often we eat this as an entree and have some nice French bread along with it. If you do use this as an entree, the serving sizes will be reduced from four to two.

I love truffle oil and Parmigiano-Reggiano cheese. Any time I can find a chance to incorporate them, I do. This was something I threw together one night around Christmastime. We were very busy and rushed with little time for dinner. I certainly didn’t have time to prepare anything, so this was a blessing. My husband loves it and I’ve served it many times since to other folks who have equally enjoyed it.