Lemon Herb Pasta Salad with Burrata is the kind of dish that brings sunshine to your table, even on the cloudiest of days. With its vibrant colors and fresh flavors, this salad combines the zestiness of lemon with the creamy goodness of burrata, making it a crowd-pleaser at any gathering. The rotini pasta acts as the perfect vehicle for capturing all the delightful elements, ensuring every bite is both refreshing and satisfying.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Lemon Herb Pasta Salad with Burrata
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Lemon Herb Pasta Salad with Burrata

I remember the first time I made this Lemon Herb Pasta Salad; the tangy dressing paired with the rich texture of burrata was an instant hit among friends. It’s an uncomplicated dish with a flavorful punch, perfect for potlucks, picnics, or simply a cozy night in. As the weather warms up, I can’t help but crave this salad, which is not just quick and easy to whip up but also an aesthetic treat. I’m excited for you to give it a try and see how it turns into a favorite in your home!

Why You’ll Love This Recipe

Simple & Quick: This delightful salad takes about 30 minutes to prepare, perfect for busy weeknights or last-minute gatherings.
Irresistible Flavor: The zesty lemon and rich burrata dance on your palate, offering a refreshing yet creamy experience.
Eye-Catching Appeal: With bright greens and creamy whites, this salad looks as good as it tastes, making it a stunning addition to any table.
Flexible Serving: Serve it warm, cold, or at room temperature—this versatile salad fits any occasion, from lunch to dinner.
Diet-Friendly Options: Feel free to make it gluten-free with your favorite gluten-free pasta or switch up the herbs to fit your dietary needs.

Ingredients You’ll Need

12 oz carbe diem rotini: This unique pasta holds the dressing remarkably well, but any rotini or similar shape will work.
1/4 cup finely chopped parsley: Adds a refreshing herby brightness that complements the lemon.
1/4 cup finely chopped basil: Provides a fragrant note that enhances the overall taste of the salad.
8 oz burrata cheese, room temperature: The star of the dish, its creamy texture elevates the flavor profile dramatically.
1/4 cup extra virgin olive oil: A high-quality oil enriches the vinaigrette, making it luscious and flavorful.
1/4 cup lemon juice (about 2 lemons): Freshly squeezed lemon juice gives the salad its signature zesty kick.
1 teaspoon dijon mustard: This ingredient helps to emulsify the vinaigrette while adding a subtle tang.
1 clove garlic, grated: Adds a fragrant depth to the dressing; fresh is best!
1 tablespoon honey: Balances the acidity of the lemon for a more rounded flavor.
Kosher salt to taste: Enhances all the flavors; adjust according to your preference.
1/2 cup roasted unsalted pistachios: Adds a delightful crunch and nutty flavor that contrasts beautifully with the creaminess of the burrata.
1 1/2 tablespoons lemon juice (about 1/2 a lemon): Used in the pesto for an added zing.
1 garlic clove: Another layer of flavor in the pistachio pesto; don’t skip it!
1/2 teaspoon kosher salt: For seasoning the pesto; adjust as needed.
1/4 cup extra virgin olive oil plus more as needed: To create the creamy pesto and enhance flavors.
1/4 cup grated parmesan cheese: Adds a savory depth to the pesto.
3/4 cup basil leaves: A key ingredient in the pesto, balance the nutty flavors of the pistachio.

How to Make Lemon Herb Pasta Salad with Burrata

Cook the Pasta: Begin by boiling the 12 oz carbe diem rotini according to the package instructions. This usually takes around 8-10 minutes. Drain and set aside to cool completely.
Make the Lemon Vinaigrette: In a small bowl or jar, combine 1/4 cup extra virgin olive oil, 1/4 cup lemon juice, 1 teaspoon dijon mustard, 1 grated clove garlic, and 1 tablespoon of honey. Whisk or shake until fully blended. Store in the refrigerator until you’re ready to assemble the salad.
Blend the Pesto: Add 1/2 cup roasted unsalted pistachios to a high-speed blender or food processor. Blend or pulse until finely ground. Then, add 1 1/2 tablespoons lemon juice, 1 garlic clove, 1/2 teaspoon kosher salt, 1/4 cup extra virgin olive oil, and 1/4 cup grated parmesan cheese. Blend until smooth, adjusting the olive oil or water to achieve your desired consistency. Taste and season with salt and pepper as needed.
Toss It All Together: In a large serving bowl, add the cooled pasta along with 1/4 cup finely chopped parsley, 1/4 cup finely chopped basil, and pour half of the lemon vinaigrette over the top. Toss gently to coat the pasta and herbs evenly.
Assemble: Break open the burrata cheese and place it on top of the salad. Drizzle the remaining vinaigrette over everything and add dollops of the pistachio pesto. Finish with a sprinkling of additional fresh herbs and serve cold or at room temperature. Enjoy!

Storing & Reheating

To ensure your Lemon Herb Pasta Salad with Burrata is enjoyed at its best, store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you’re preparing in advance, consider storing the pasta and dressing separately to maintain freshness. Freezing is not recommended due to the burrata’s texture, but if you have leftover pesto, it can be frozen for up to 3 months. When ready to serve, simply thaw the salad and allow it to come to room temperature.

Chef’s Helpful Tips

Avoid overcooking the pasta; it should be al dente to maintain its texture when mixed with the dressing.
Ensure the burrata is at room temperature before adding, which helps it blend seamlessly with the salad.
If you want a bit more flavor, roast your garlic for the vinaigrette instead of using it raw.
Adjust the ingredients based on what’s fresh or available; swapping herbs can yield delightful variations.
Make the vinaigrette and pesto ahead of time to streamline your salad assembly for quick meals or gatherings.

Lemon Herb Pasta Salad with Burrata is a joyful celebration of flavors and textures, bringing freshness to your table. With the easy-to-follow instructions and vibrant ingredients, you might find this salad becoming a staple in your culinary repertoire. Don’t shy away from experimenting with the herbs or adding seasonal vegetables to make it your own. I can’t wait for you to try it and see how it brightens up your next meal or gathering!

Recipe FAQs

Can I use a different type of pasta?

Absolutely! While carbe diem rotini is perfect for capturing the dressing and flavors, you can substitute it with any pasta shape you enjoy, such as fusilli, farfalle, or even whole wheat options.

How can I make this dish vegan?

To make this Lemon Herb Pasta Salad vegan, you can simply omit the burrata cheese or substitute it with a plant-based cheese. Additionally, swap the honey for maple syrup or agave nectar in the dressing.

What else can I add to this salad?

Feel free to personalize your pasta salad! You could add halved cherry tomatoes for a pop of color, olives for a salty kick, or even grilled vegetables for extra nutrients and flavor.

How long can I store leftovers?

This salad is best enjoyed fresh, but it can last in the refrigerator for up to 3 days. The texture of the burrata may change slightly, but the flavors will still be delicious!

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Lemon Herb Pasta Salad with Burrata

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings 1x
Category: Salad
Method: Mixing
Cuisine: Italian

Print Recipe

Description

This Lemon Herb Pasta Salad with Burrata is a delightful blend of flavors featuring fresh herbs, creamy burrata, and a zesty dressing, making it the perfect choice for a quick meal or an impressive side dish.

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 tsp dijon mustard
1 clove garlic, grated
1 tbsp honey
kosher salt, to taste
1/2 cup roasted unsalted pistachios
1 1/2 tbsp lemon juice (about 1/2 a lemon)
1 garlic clove
1/2 tsp kosher salt
1/4 cup extra virgin olive oil, plus more as needed
1/4 cup grated parmesan cheese
3/4 cup basil leaves

Cook Mode Prevent your screen from going dark

Instructions

Boil the pasta according to package directions. Drain and let cool.
Combine all vinaigrette ingredients in a bowl or jar; whisk or shake to combine and refrigerate until needed.
In a blender or food processor, blend the pistachios until finely ground. Add remaining pesto ingredients and blend to a smooth paste. Adjust with olive oil or water for consistency and season to taste.
In a large serving bowl, combine the cooled pasta with fresh herbs. Pour half the vinaigrette over and toss to coat. Break the burrata on top and drizzle with extra dressing, dollop with pistachio pesto, and finish with more herbs. Serve chilled or at room temperature.

Notes

Feel free to adjust the amount of lemon juice to your taste.
For extra creaminess, add more burrata or cheese of your choice.
Can be made ahead of time; just add dressing before serving.