Description
A refreshing and vibrant Lemon Burrata Pasta Salad featuring al dente girelle pasta tossed with a zesty lemon and olive oil dressing, fresh arugula, and Parmigiano Reggiano, topped with creamy burrata cheese, crunchy pistachios, and fragrant basil pesto. Perfect as a light lunch or a summery side dish.
Ingredients
Scale
Pasta
- 1/2 lb. girelle pasta (or any short pasta)
Dressing
- 1/2 cup extra virgin olive oil
- Juice of 1–2 lemons (to taste)
- Salt & pepper to taste
Salad
- 1–2 cups fresh arugula
- 1 cup Parmigiano Reggiano, grated
Toppings
- 8 oz. burrata cheese
- 1/4 cup pistachios, chopped
- Basil pesto, to taste
Instructions
- Cook the pasta: Boil girelle pasta in salted water until al dente, usually about 8-10 minutes. Drain the pasta and set aside to cool slightly, ensuring it does not become mushy.
- Make the dressing: In a large bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, and pepper until well combined and emulsified, creating a bright and tangy dressing.
- Toss the salad: Add the slightly cooled pasta to the dressing bowl along with fresh arugula and grated Parmigiano Reggiano. Toss everything gently to coat the ingredients evenly with the dressing.
- Top it off: Tear the burrata cheese over the top of the pasta salad, then sprinkle with chopped pistachios for added texture and nuttiness. Drizzle with a spoonful of basil pesto to enhance the flavors.
- Serve: Serve the salad slightly warm or chilled. The salad’s flavors will meld beautifully if allowed to rest for a short time, making it even more delicious.
Notes
- You can substitute girelle pasta with any short pasta like fusilli or rotini.
- Adjust lemon juice according to your preferred tartness level.
- For a nuttier flavor, toast the pistachios lightly before adding.
- This salad is best enjoyed fresh but can be refrigerated for up to 1 day.
- Basil pesto can be store-bought or homemade.
