Lemon Herb Pasta Salad with Burrata is a delightful combination of fresh ingredients and zesty flavors that harmonize beautifully in every bite. With the satisfying chew of rotini pasta, generous portions of creamy burrata cheese, and a tangy lemon vinaigrette, this dish has quickly become a staple in my kitchen. Its vibrant colors and enticing aroma make it perfect for any occasion, be it a cozy family dinner or a lively summer picnic.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Lemon Herb Pasta Salad with Burrata
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Lemon Herb Pasta Salad with Burrata

I first encountered this refreshing salad at a friend’s gathering, where it became the star of the buffet table. The burst of flavors from the herbs, the richness of the burrata, and the crunch of pistachios left everyone craving more. This Lemon Herb Pasta Salad with Burrata is not only incredibly easy to prepare but also an impressive dish that will have your friends raving. It’s a simple yet impressive addition to your culinary repertoire, and I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: This salad comes together in under 30 minutes, making it perfect for busy weeknights or last-minute gatherings.
Irresistible Flavor: The fresh herbs, tangy lemon, and creamy burrata create a flavor profile that is both rich and refreshing.
Eye-Catching Appeal: With its bright colors and elegant presentation, this salad will impress your guests at any occasion.
Flexible Serving: It’s perfect served cold or at room temperature, making it ideal for picnics, potlucks, or meal prep.
Diet-Friendly Options: Easily adaptable to gluten-free or dairy-free diets with the right pasta and cheese substitutes.

Ingredients You’ll Need

12 oz carbe diem rotini: This pasta holds its shape well and captures the dressing, making every bite delicious.
1/4 cup finely chopped parsley: Adds a fresh, peppery flavor that brightens the dish.
1/4 cup finely chopped basil: Offers a fragrant sweetness that complements the lemon.
8 oz burrata cheese: This creamy cheese provides a luxurious richness that elevates the salad.
1/4 cup extra virgin olive oil: Essential for a silky dressing; quality matters, so choose a good one!
1/4 cup lemon juice (about 2 lemons): Provides the zesty kick that gives this salad its signature flavor.
1 teaspoon dijon mustard: Adds a subtle depth and enhances the vinaigrette’s flavor.
1 clove garlic, grated: Infuses the dressing with a warm, aromatic touch.
1 tablespoon honey: Balances the acidity with a hint of sweetness.
Kosher salt to taste: Essential for enhancing all the flavors.
1/2 cup roasted unsalted pistachios: Adds a delightful crunch and nutty flavor.
1 1/2 tablespoons lemon juice (about 1/2 a lemon): Used in the pistachio pesto for added zing.
1 garlic clove: More flavor for the pesto; you can use roasted for a milder taste.
1/2 teaspoon kosher salt: Helps bring out the flavors in the pesto.
1/4 cup extra virgin olive oil, plus more as needed: To achieve the desired consistency in the pesto.
1/4 cup grated parmesan cheese: Adds a savory, salty kick to the pesto.
3/4 cup basil leaves: Brightens the pesto and pairs beautifully with the other flavors.

How to Make Lemon Herb Pasta Salad with Burrata

Cook the pasta: In a large pot, bring salted water to a boil and cook the pasta according to package directions until al dente. Drain the pasta and allow it to cool completely; you can spread it out on a baking sheet to speed up the cooling process.
Make the lemon vinaigrette: In a small bowl or jar, combine the 1/4 cup extra virgin olive oil, 1/4 cup lemon juice, 1 teaspoon dijon mustard, 1 grated garlic clove, and 1 tablespoon honey. Whisk or shake until well combined. Season with kosher salt to taste and refrigerate until ready to use.
Blend the pesto: Add the 1/2 cup roasted unsalted pistachios to a high-speed blender or food processor, and pulse until finely ground. Then, add the remaining ingredients: 1 1/2 tablespoons lemon juice, 1 garlic clove, 1/2 teaspoon kosher salt, 1/4 cup grated parmesan cheese, and 3/4 cup basil leaves. Blend until a smooth paste forms, adding more olive oil or water one tablespoon at a time to achieve your desired consistency. Taste and adjust the seasoning as needed.
Toss the salad: In a large serving bowl, combine the cooled pasta, finely chopped parsley, and basil. Pour half of the lemon vinaigrette over the pasta and toss well to coat. Gently break open the burrata cheese and place it on top of the pasta. Drizzle more vinaigrette over the top and add dollops of pistachio pesto. Garnish with additional fresh herbs and serve cold or at room temperature.

Storing & Reheating

To store leftover Lemon Herb Pasta Salad with Burrata, keep it in an airtight container in the refrigerator for up to 3 days. This salad is best enjoyed cold, so there’s no need to reheat. If you prefer a room temperature serving, let it sit out for about 15 minutes before serving. Avoid freezing, as the texture of the pasta and cheese may be affected.

Chef’s Helpful Tips

Watch the pasta: Ensure you don’t overcook the rotini; it should be al dente for that perfect bite.
Let the burrata shine: For the best flavor, make sure your burrata is at room temperature before serving.
Pasta cooling tip: You can toss the drained pasta with a drizzle of olive oil while cooling to prevent sticking.
Adjust flavors: Taste your pesto and vinaigrette; you may want to add more honey or lemon juice based on your preference.
Make-ahead: Prepare the pasta, vinaigrette, and pesto a day ahead for easy assembly before serving.

With every bite of this Lemon Herb Pasta Salad with Burrata, you experience a burst of fresh flavors that brighten up your meal. The combination of creamy burrata, crunchy pistachios, and fresh herbs will transport your taste buds to summer days, no matter the season. Don’t hesitate to experiment with your favorite ingredients or to add in seasonal vegetables. Enjoy the process, and share this dish with your favorite people!

Recipe FAQs

Can I make this salad ahead of time?

Absolutely! You can prepare the pasta, vinaigrette, and pesto up to a day in advance. Just keep them stored separately in the fridge and toss everything together just before serving for the freshest flavors.

How do I choose the best burrata cheese?

Look for burrata that is fresh and ideally has a soft, creamy center. When possible, buy it from a local cheese shop or farmer’s market, as freshness makes a significant difference in flavor.

Can I substitute the pasta for a gluten-free option?

Yes, you can easily swap the carbe diem rotini for a gluten-free pasta variety like quinoa or brown rice pasta. Just follow the cooking instructions on the package to achieve the right texture.

How can I enhance the flavors of this salad?

Feel free to experiment by adding fresh vegetables, like cherry tomatoes or roasted red peppers, or mix in proteins like grilled chicken or chickpeas for a more substantial meal. The lemon vinaigrette can also be adjusted to your taste by adding more garlic, herbs, or even a bit of red pepper flakes for heat!

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Lemon Herb Pasta Salad with Burrata

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Author: Peter
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 servings 1x
Category: Salads
Method: Mixing
Cuisine: Italian

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Description

This Lemon Herb Pasta Salad with Burrata is a delightful combination of fresh basil and parsley, creamy burrata, and vibrant citrus. Quick to prepare, it’s an ideal dish for gatherings or a light lunch, sure to impress anyone looking for tasty homemade meals.

Ingredients

Scale

12 oz carbe diem rotini
1/4 cup finely chopped parsley
1/4 cup finely chopped basil
8 oz burrata cheese, room temperature
1/4 cup extra virgin olive oil
1/4 cup lemon juice, about 2 lemons
1 teaspoon dijon mustard
1 clove garlic, grated
1 tablespoon honey
Kosher salt, to taste
1/2 cup roasted unsalted pistachios
1 1/2 tablespoons lemon juice, about 1/2 a lemon
1 garlic clove
1/2 teaspoon kosher salt
1/4 cup extra virgin olive oil, plus more as needed
1/4 cup grated parmesan cheese
3/4 cup basil leaves

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Instructions

Cook the pasta according to the package directions. Drain and cool.
In a small bowl or jar, combine all vinaigrette ingredients and whisk or shake to combine. Refrigerate until ready to use.
In a high-speed blender or food processor, blend the pistachios until finely ground. Add remaining pesto ingredients and blend until smooth, adjusting consistency with olive oil or water as needed. Taste and season with salt and pepper.
In a large serving bowl, add the cooled pasta and fresh herbs, pour half of the vinaigrette on top, and toss to coat. Break the burrata balls on top, drizzle more dressing, and dollop with pistachio pesto. Finish with fresh herbs and serve cold or at room temperature.

Notes

To make ahead, prepare the vinaigrette and pesto a day in advance and store separately in the fridge.
For an extra kick, add crushed red pepper flakes to the vinaigrette for some heat.
Feel free to substitute the burrata with fresh mozzarella if unavailable.