Lemon Burrata Pasta Salad (Print View)
Creamy burrata, lemony pasta, arugula, and pistachios create a fresh, satisfying salad for any season.
# What You'll Need:
→ Pasta and Greens
01 -
225 g girelle pasta
02 -
1–2 cups (30–60 g) fresh arugula
→ Cheese and Nuts
03 -
120 g burrata cheese
04 -
100 g Parmigiano Reggiano, finely grated
05 -
30 g pistachios, chopped
→ Dressing and Toppings
06 -
120 ml extra virgin olive oil
07 -
Juice of 1–2 lemons
08 -
Basil pesto, to taste
09 -
Salt, to taste
10 -
Black pepper, to taste
# Directions:
01 -
Bring a large pot of salted water to a boil. Add girelle pasta and cook until al dente according to package instructions.
02 -
Drain the pasta and allow it to cool completely before combining with other ingredients.
03 -
In a small jar, combine extra virgin olive oil, juice of one lemon, salt, and freshly ground black pepper. Seal and shake vigorously to emulsify.
04 -
In a mixing bowl, toss the cooled pasta with arugula, grated Parmigiano Reggiano, and the lemon vinaigrette. Adjust with additional lemon juice and arugula to preference.
05 -
Transfer the salad to a serving dish. Top with burrata, spoonfuls of basil pesto, chopped pistachios, an extra drizzle of olive oil, and more grated Parmigiano Reggiano.
# Notes:
01 -
For a brighter flavour, use more lemon juice and fresh arugula when tossing. Serve at room temperature for optimal taste and texture.