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
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.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 20mg