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Zesty Lemon Burrata Pasta Salad for Summer

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Ingredients

Scale
  • ½lb girelle pasta
  • 8 ozburrata cheese
  • ¼ cupchopped pistachios
  • 1–2cups arugula
  • ½ cupextra virgin olive oil
  • 1 cupgrated Parmigiano Reggiano
  • Juice of1–2lemons
  • Basil pesto, to taste
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Start by cooking the girelle pasta according to package instructions in a pot of salted boiling water. Aim for al dente texture, which gives the salad a nice bite. Once cooked, drain the pasta in a colander and allow it to cool for a few minutes.
  2. For the vinaigrette, grab a jar with a lid and combine the extra virgin olive oil, lemon juice, salt, and black pepper. Secure the lid tightly and shake vigorously until everything is well combined.
  3. In a large mixing bowl, combine the cooled pasta, arugula, and grated Parmigiano Reggiano. Drizzle in the vinaigrette and toss gently to ensure all the ingredients are coated.
  4. When plating the salad, place generous dollops of burrata on top. Drizzle with a bit of basil pesto for flavor depth and finish with the chopped pistachios and some extra grated cheese.

Notes

Feel free to customize the salad with different proteins or veggies as per your taste. Make sure the pasta is not overcooked.

Nutrition

Find it online: https://www.delicetreats.com/zesty-lemon-burrata-pasta-salad-2/