Cold pasta salads are usually my go-to recipes whenever I need to bring something to a party. It is easy to make using what you have in your kitchen, and you can make them one day ahead of time. For this wasabi pasta salad, I used a dollop of truffle oil to give it a unique kick.

Ingredients:
1 pack of your favorite pasta (I like to use bow tie or spiral for cold pastas usually)
3 tablespoon of wasabi mayo (or mayo + wasabi mixed together)
1 cup cherry tomatoes
1 cup corn kernels
1 cup edamame
1 tbsp truffle oil
2 tsp toasted sesame seeds
2 tsp dill
Parsley
Salt and pepper to taste

Instructions:
1. Boil the pasta. Halfway through, add the corn and edamame. Cook until tender. Drain. Wash off with cold water.
2. In a bowl, mix the wasabi mayo, truffle oil, sesame seeds and dill to create the dressing.
3. Combine pasta, vegetables and dressing.
4. Top with parsley. Add salt and pepper to taste.
5. Cover bowl and put in the refrigerator overnight.