Description
This Lemon Burrata Pasta Salad is a fresh, creamy, and zesty dish made with tender pasta, peppery arugula, rich burrata, and a bright lemon vinaigrette. Finished with pesto and crunchy pistachios, it’s perfect for quick dinners, summer meals, or effortless entertaining.
Ingredients
Scale
- 1/2 lb girelle (or fusili , rotini ) pasta
- 1/2 cup extra virgin olive oil
- Juice of 1–2 lemons
- Salt, to taste
- Black 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
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions.
- Drain the pasta and allow it to cool completely.
- In a small jar, combine olive oil, lemon juice, salt, and pepper. Shake well to emulsify.
- In a large bowl, toss the cooled pasta with arugula and grated Parmigiano Reggiano.
- Pour the lemon vinaigrette over the salad and toss gently to combine. Adjust lemon and seasoning to taste.
- Transfer to a serving dish.
- Top with burrata, dollops of pesto, chopped pistachios, a drizzle of olive oil, and extra Parmigiano.
- Serve immediately or at room temperature.
Notes
- Add burrata just before serving for the best creamy texture.
- You can substitute pistachios with pine nuts or walnuts.
- For extra protein, add grilled chicken or shrimp.
- Best enjoyed fresh but can be stored for up to 2–3 days in the fridge (without burrata).
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Boiling, Tossing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 40 mg