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

Cook Mode Prevent your screen from going dark

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.

Nutrition

Serving Size: 1 serving
Calories: 490
Sugar: 3g
Sodium: 250mg
Fat: 35g
Saturated Fat: 6g
Unsaturated Fat: 26g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 3g
Protein: 12g
Cholesterol: 20mg