Description
This Lemon Burrata Pasta Salad is the perfect balance of zesty citrus, creamy burrata, and aromatic pesto, making it a refreshing yet indulgent dish. Whether you’re preparing a quick lunch, an impressive side for gatherings, or a light summer dinner, this recipe delivers restaurant-quality flavors with minimal effort.
Ingredients
- 1/2 lb. girelle pasta (or any short pasta of choice)
- 1/2 cup extra virgin olive oil
- Juice of 1–2 lemons (adjust to taste)
- Salt & pepper (to taste)
- 1–2 cups arugula
- 1 cup Parmigiano Reggiano, grated
- 8 oz. burrata, torn
- 1/4 cup pistachios, chopped
- Basil pesto (to taste)
Instructions
- Cook the Pasta:
- Bring a large pot of water to a boil.
- Generously season with salt.
- Add pasta and cook until al dente.
- Strain and allow to cool before assembling the salad.
- Prepare the Lemon Vinaigrette:
- In a small jar, combine olive oil, lemon juice, salt, and pepper.
- Shake well until emulsified.
- Assemble the Salad:
- In a large mixing bowl, toss cooled pasta with arugula, grated Parmigiano, and the lemon vinaigrette.
- Adjust with more lemon juice or arugula as desired.
- Add the Finishing Touches:
- Plate the pasta salad and top with torn burrata.
- Drizzle with basil pesto and a little more olive oil.
- Sprinkle with chopped pistachios and extra Parmigiano for added flavor.
Notes
- Pasta Options: Fusilli, farfalle, orecchiette, penne, or rotini work well.
- Make-Ahead Tips: Store pasta and vinaigrette separately and assemble just before serving.
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
- Customizations:
- Add grilled chicken or shrimp for protein.
- Use gluten-free pasta if needed.
- Swap pistachios for almonds, walnuts, or pine nuts.
- Replace burrata with fresh mozzarella if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Main Course, Side Dish
- Method: No-Cook (after pasta preparation)
- Cuisine: Italian, Mediterranean