Lemon Burrata Pasta Salad Recipe

Introduction

This Lemon Burrata Pasta Salad is a bright and refreshing dish perfect for warm days or light dinners. Combining zesty lemon, creamy burrata, and peppery arugula, it’s an easy recipe that bursts with fresh flavors.

Ingredients

• 1/2 lb. girelle pasta
• 1/2 cup extra virgin olive oil
• Juice of 1-2 lemons
• Salt & pepper to taste
• 1-2 cups arugula
• 1 cup Parmigiano Reggiano, grated
• 8 oz. burrata
• 1/4 cup pistachios, chopped
• Basil pesto to taste

Instructions

1. Step 1: Bring a large pot of water to a boil and add plenty of salt. Cook the girelle pasta until al dente, then strain and let it cool completely.
2. Step 2: Prepare the lemon vinaigrette by combining the olive oil, juice of one lemon, salt, and pepper in a small jar. Shake well to emulsify.
3. Step 3: In a large bowl, toss the cooled pasta with arugula, grated Parmigiano Reggiano, and the lemon vinaigrette. Adjust lemon juice and arugula amounts to your taste.
4. Step 4: Plate the salad and top with torn burrata, a drizzle of basil pesto, chopped pistachios, an extra drizzle of olive oil, and more Parmigiano if desired.

Tips & Variations

• Use fresh burrata for the creamiest texture, and feel free to substitute pistachios with toasted pine nuts or walnuts for a different crunch.
• For extra brightness, add a splash of white wine vinegar to the vinaigrette.
• Try adding cherry tomatoes or roasted red peppers for more color and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Because burrata is best fresh, add it just before serving if storing the salad for later. Reheat the pasta salad lightly or enjoy cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like rotini, farfalle, or penne works well to hold the dressing and ingredients.

How do I prevent the salad from becoming soggy?

Let the pasta cool completely before mixing with the vinaigrette and salad ingredients. Also, add burrata right before serving to keep it fresh and avoid sogginess.

Lemon Burrata Pasta Salad Recipe

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4.6 from 72 reviews

This refreshing Lemon Burrata Pasta Salad combines al dente girelle pasta with a bright lemon vinaigrette, peppery arugula, creamy burrata cheese, and a crunchy topping of pistachios and basil pesto. It’s a perfect light and flavorful dish that balances tartness, creaminess, and texture, ideal for spring or summer meals.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta Salad

• 1/2 lb. girelle pasta
• 1–2 cups arugula
• 1 cup Parmigiano Reggiano, grated
• 8 oz. burrata
• 1/4 cup pistachios, chopped
• Basil pesto to taste

Lemon Vinaigrette

• 1/2 cup extra virgin olive oil
• Juice of 1–2 lemons
• Salt & pepper to taste

Instructions

1. Cook the pasta: Bring a large pot of water to a boil and add plenty of salt. Add the girelle pasta and cook until al dente, typically about 8-10 minutes depending on package instructions. Drain the pasta and rinse with cold water to stop the cooking process and cool it down for the salad.
2. Prepare the lemon vinaigrette: In a small mason jar or bowl, combine the extra virgin olive oil, juice of one lemon, and salt and pepper to taste. Shake or whisk vigorously until emulsified.
3. Assemble the salad: In a large mixing bowl, combine the cooled pasta, arugula, grated Parmigiano Reggiano, and the lemon vinaigrette. Toss gently to evenly coat. Adjust seasoning by adding more lemon juice or arugula according to preference.
4. Plate and garnish: Serve the pasta salad on plates or a large platter. Top each serving with generous pieces of burrata cheese, a drizzle of basil pesto, chopped pistachios for crunch, an extra drizzle of olive oil, and sprinkle additional grated Parmigiano Reggiano on top to finish.

Notes

• Allow the pasta to cool completely before mixing to prevent wilting the arugula.
• The burrata is best added just before serving to maintain its creamy texture.
• Feel free to add extra lemon juice if you prefer a more zingy salad.
• Chopped pistachios add a unique texture and flavor but can be substituted with toasted pine nuts or walnuts.
• This salad can be prepared a few hours ahead but add the burrata and pesto just before serving.

Keywords: lemon burrata pasta salad, Italian pasta salad, burrata recipe, lemon vinaigrette pasta, arugula pasta salad