Lemon Burrata Pasta Salad

This Lemon Burrata Pasta Salad is my ultimate go-to when I want something zesty and fresh but still satisfyingly creamy. The pop of lemon brightens everything and the gooey burrata cheese makes every bite feel a bit special. It is one of those recipes that looks and tastes far more impressive than the effort it takes, and it always amazes friends or family at the table.

Every time I make this I remember picnic afternoons last spring when we passed the bowl around and scraped every bit of cheese from the sides.

Ingredients

• Girelle pasta: Brings a twisty shape that clings to dressing and toppings so every bite is loaded. Look for bronze-cut if you can for extra texture
• Extra virgin olive oil: Rich grassy oil helps create the vinaigrette and brings out all the fresh flavors. Choose a solid peppery oil for best taste
• Lemon juice: Fresh juice brightens the salad and cuts through cheese richness. Use plump lemons that have some give when squeezed
• Arugula: Adds peppery bite and fresh crunch. Look for leaves that are deep green with no wilted spots
• Parmigiano Reggiano: Gives salty nutty depth. Choose a wedge you grate yourself for best flavor
• Burrata: Brings creamy luscious pockets that burst over the pasta. Select balls that feel heavy for their size
• Pistachios: Crunchy and sweet, these add unexpected texture. Go for shelled nuts that are bright green and fresh smelling
• Basil pesto: Herbaceous and fragrant, it ties everything together. A homemade or trusted store-bought brand works well

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of water to a rolling boil and salt it generously until it tastes almost like the sea. Add the pasta and stir occasionally so it does not stick. Cook just until al dente which gives the salad a nice bite and will keep it from going mushy even as it sits. Taste a piece at minute ten and stop cooking as soon as there is no crunchy center left. Drain the pasta and spread it on a baking sheet or wide bowl to let it cool fully. Toss with a small drizzle of olive oil if you want to keep the pieces from sticking.

Prepare the Lemon Vinaigrette:

Juice the lemon into a small bowl or jar making sure to catch any seeds. Add the extra virgin olive oil and a generous sprinkle of salt and cracked black pepper. Shake or whisk vigorously until creamy and slightly thickened. Taste and adjust the salt or add more lemon if you like extra tang.

Toss the Salad Base:

Once the pasta is completely cool transfer it to a large mixing bowl. Add in the arugula and grate the Parmigiano Reggiano directly over the top for the best melt and full aroma. Drizzle the lemon vinaigrette evenly so each pasta groove gets coated. Toss well then taste and decide if you need an extra squeeze of lemon or more arugula for bite.

Assemble the Salad:

Transfer the tossed salad to your serving platter or bowl. Tear the burrata gently and nestle the pieces on top so the cream is oozing out attractively. Add small spoonfuls of basil pesto in pockets all around and sprinkle with pistachios for a pop of color and crunch.

Finish and Serve:

Finish with a generous drizzle of good olive oil over everything and a dusting of Parmigiano Reggiano for dramatic effect. Crack a bit more black pepper if desired. Serve right away at room temperature and watch the burrata melt into creamy pools with every serving.

I never get over how the lemon wakes up the whole dish and the pistachios turn each forkful into something totally addictive. My favorite memory is my kids racing to get the biggest spoonful of burrata before anyone else could reach it.

Storage Tips

Store leftovers in an airtight container in the fridge and it will stay delicious for up to two days. If making ahead wait to add the burrata and pesto until just before serving so everything stays crisp and vibrant. The lemon vinaigrette does a great job of keeping the flavors lively without turning things soggy.

Ingredient Substitutions

Swap girelle for any short shape you love such as fusilli or rotini and it will still catch all the sauce. If burrata is hard to find use fresh mozzarella torn into pieces for similar creaminess. Pistachios can be substituted with toasted pine nuts or even chopped almonds for a different crunch.

Serving Suggestions

This pasta salad is beautiful served on its own but also pairs perfectly with grilled meats or roasted vegetables for a bigger meal. It is a standout at picnics and potlucks since it holds up at room temperature. For brunch I sometimes serve with a runny fried egg on top which makes a plate even more irresistible and hearty.

Cultural Context

Burrata and pesto both have their roots in Italian cuisine where freshness and simple flavors star. This salad is a celebration of the Mediterranean approach to food letting a few top-quality ingredients really shine. I think it brings a little taste of a sunny Italian piazza to my table even on gray days.

Let lemon and burrata make even a regular day special with this pasta salad. Creamy, fresh, and always a crowd pleaser.

Recipe Q&A

→ What pasta type works best for this dish?

Girelle pasta is perfect, but any short shape like fusilli or rotini holds the dressing and toppings well.

→ How does burrata enhance the salad?

Burrata introduces a creamy, rich texture that contrasts beautifully with the zesty lemon and crisp arugula.

→ Can I substitute the pistachios?

Yes, toasted pine nuts or chopped walnuts offer similar crunch if pistachios are unavailable.

→ Is the salad best served warm or cold?

It’s delicious both ways—serve slightly cool for a refreshing option or at room temperature to highlight the cheese.

→ How do I make the lemon vinaigrette?

Shake extra virgin olive oil with fresh lemon juice, salt, and pepper in a jar for a quick, zesty dressing.