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Lemon Burrata Pasta Salad
A light and refreshing pasta salad featuring girelle pasta tossed in a bright lemon vinaigrette with peppery arugula, salty Parmigiano, and creamy burrata cheese.
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Ingredients
- 0.5 lb girelle pasta (cooked and cooled)
- 0.5 cup extra virgin olive oil
- 2 lemon juice (juice of 2 lemons)
- salt (to taste)
- black pepper (to taste)
- 1.5 cup arugula (1-2 cups)
- 1 cup Parmigiano Reggiano (grated)
- 8 oz burrata
- 0.25 cup pistachios (chopped)
- basil pesto (to taste, for drizzling)
Steps
- 1
Bring a large pot of salted water to a boil. Cook the girelle pasta according to package instructions until al dente.
- 2
Drain the pasta and set it aside to cool to room temperature.
- 3
In a small bowl or jar, whisk together 1/2 cup extra virgin olive oil, the juice of 2 lemons, salt, and pepper to create the vinaigrette.
- 4
In a large mixing bowl, combine the cooled pasta, 1-2 cups of arugula, and 1 cup of grated Parmigiano Reggiano.
- 5
Pour the lemon vinaigrette over the pasta mixture and toss thoroughly to coat all ingredients.
- 6
Transfer the salad to a serving platter or individual bowls.
- 7
Top the salad with the 8 oz of burrata cheese, breaking it open slightly to allow the creamy center to spill out.
- 8
Garnish with 1/4 cup of chopped pistachios and a generous drizzle of basil pesto.
Notes
Girelle pasta is a spiral-shaped pasta that holds the vinaigrette and pesto well. If you cannot find it, fusilli or rotini are excellent substitutes.
Nutrition per serving
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