Lemon Burrata Pasta Salad that Brightens Your Summer Days

This Lemon Burrata Pasta Salad is a refreshing summer dish featuring creamy burrata and zesty flavors.

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Prep Time 10

Cook Time 10

Cooling Time 5

Total Time 25

Servings: 4 servings

Course: Salad

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 ounces girelle pasta or fusilli or farfalle

For the Salad Base

2 cups arugula can substitute with baby spinach or mixed greens
1 juicy lemon for its juice

For the Creamy Element

8 ounces burrata or fresh mozzarella

For Crunch and Texture

1/2 cup pistachios or toasted breadcrumbs for nut-free option

For Finishing Touches

1/4 cup basil pesto optional
1/2 cup Parmigiano Reggiano freshly grated

For the Vinaigrette

1/4 cup extra virgin olive oil
1 pinch salt to taste
1 pinch freshly cracked pepper to taste

Equipment

large pot
colander
small bowl or jar
large mixing bowl

Method

Step-by-Step Instructions

Boil a large pot of salted water. Add 8 ounces of girelle pasta, cooking for 8-10 minutes or until al dente. Drain and let cool for 5 minutes.
In a small bowl, mix 1/4 cup extra virgin olive oil, the juice of one lemon, salt, and pepper. Whisk until emulsified.
In a large bowl, combine the cooled pasta, 2 cups arugula, and 1/2 cup grated Parmigiano. Toss with the vinaigrette and adjust seasonings.
Serve on plates, topping each with torn burrata, pesto (if using), chopped pistachios, extra Parmigiano, and a drizzle of olive oil.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 32gProtein: 12gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 180mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days. Keep burrata separate until ready to serve for best texture.

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