Description
This Lemon Herb Pasta Salad with Burrata is a burst of flavor in every bite. With fresh herbs and creamy burrata, it’s the perfect quick meal or side dish for gatherings.
Ingredients
Scale
- 12 oz carbe diem rotini
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped basil
- 8 oz burrata cheese, room temperature
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice (about 2 lemons)
- 1 teaspoon dijon mustard
- 1 clove garlic, grated
- 1 tablespoon honey
- Kosher salt, to taste
- 1/2 cup roasted unsalted pistachios
- 1 1/2 tablespoons lemon juice (about 1/2 a lemon)
- 1 garlic clove
- 1/2 teaspoon kosher salt
- 1/4 cup extra virgin olive oil, plus more as needed
- 1/4 cup grated parmesan cheese
- 3/4 cup basil leaves
Instructions
- Cook the pasta according to package directions. Drain and cool.
- In a small bowl or jar, whisk together the vinaigrette ingredients and refrigerate until ready.
- In a blender or food processor, blend the pistachios until finely ground. Add the remaining ingredients and blend until smooth, adjusting with olive oil or water as needed.
- In a large bowl, combine the cooled pasta with fresh herbs and half of the vinaigrette. Toss to coat. Place burrata on top, drizzle with more vinaigrette, and dollop pistachio pesto over everything. Finish with fresh herbs and serve cold or at room temperature.
Notes
For a creamier texture, let the burrata warm slightly before adding it to the salad.
Feel free to customize with your favorite seasonal vegetables for added freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg