Lemon Burrata Pasta Salad
This Lemon Burrata Pasta Salad is a fresh, creamy, and zesty dish perfect for warm days. Al dente pasta is tossed with juicy cherry tomatoes, fragrant basil, and a bright lemon dressing, then topped with rich, creamy burrata. It’s a light yet indulgent meal, great for lunch, dinner, or a summer gathering.
Ingredients
For the Pasta Salad:
8 oz short pasta (fusilli, penne, or orecchiette)
1½ cups cherry tomatoes, halved
1 cup arugula or baby spinach
¼ cup fresh basil, chopped
1 ball burrata cheese, torn into pieces
¼ cup pine nuts or toasted almonds (optional, for crunch)
Zest of 1 lemon
For the Lemon Dressing:
¼ cup olive oil
2 tablespoons lemon juice (freshly squeezed)
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon red pepper flakes (optional, for a slight kick)
Instructions
1. Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook pasta according to package instructions until al dente.
Drain and rinse under cold water to cool, then transfer to a large bowl.
2. Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, black pepper, and red pepper flakes.
3. Assemble the Salad:
Add cherry tomatoes, arugula, basil, and lemon zest to the cooled pasta.
Drizzle with the lemon dressing and toss well to coat.
Gently tear and add the burrata cheese on top.
Sprinkle with pine nuts or toasted almonds (if using).
4. Serve & Enjoy:
Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Nutritional Information
Calories: ~350
Protein: ~12g
Carbohydrates: ~40g
Fiber: ~3g
Fats: ~16g
Sodium: ~300mg
Cook & Prep Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Notes & Tips
Make It Gluten-Free: Use gluten-free pasta.
Add More Protein: Toss in grilled chicken or shrimp.
Extra Flavor: Add capers, sun-dried tomatoes, or olives.
Storage: Keep in an airtight container in the fridge for up to 2 days (best enjoyed fresh).