Description
This Lemon Burrata Pasta Salad is a culinary delight featuring creamy burrata, zesty lemon, and crunchy pistachios for a refreshing summer dish.
Ingredients
Scale
- ½ lb girelle pasta
- 8 oz burrata cheese
- ¼ cup chopped pistachios
- 1–2 cups arugula
- ½ cup extra virgin olive oil
- 1 cup grated Parmigiano Reggiano
- Juice of 1–2 lemons
- Basil pesto, to taste
- Salt, to taste
- Black pepper, to taste
Instructions
- Start by cooking the girelle pasta according to package instructions in a pot of salted boiling water. Aim for al dente texture, which gives the salad a nice bite. Once cooked, drain the pasta in a colander and allow it to cool for a few minutes.
- For the vinaigrette, grab a jar with a lid and combine the extra virgin olive oil, lemon juice, salt, and black pepper. Secure the lid tightly and shake vigorously until everything is well combined.
- In a large mixing bowl, combine the cooled pasta, arugula, and grated Parmigiano Reggiano. Drizzle in the vinaigrette and toss gently to ensure all the ingredients are coated.
- When plating the salad, place generous dollops of burrata on top. Drizzle with a bit of basil pesto for flavor depth and finish with the chopped pistachios and some extra grated cheese.
Notes
Feel free to customize the salad with different proteins or veggies as per your taste. Make sure the pasta is not overcooked.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
Nutrition
- Calories: 420 kcal
- Sodium: 460 mg
- Protein: 16 g