Lemon Herb Pasta Salad with Burrata is the perfect addition to any summer table, offering a delightful combination of flavors and textures. Picture this: tender rotini pasta enveloped in a vibrant lemony dressing, enhanced by the freshness of basil and parsley. Then, there’s the creamy burrata cheese, which adds a luxurious touch, making each bite an indulgence. This dish captures the essence of sunny days, providing a light yet fulfilling meal that’s simple enough for a weeknight dinner but elegant enough for entertaining friends.

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 with Burrata for a family gathering. I was searching for a bright dish that would captivate everyone’s taste buds. The way the fresh herbs mingled with the zesty lemon and the soft burrata cheese created a flavor explosion that was nothing short of enchanting. Seeing my loved ones rave about it was a moment I cherish, and now, I’m excited to share this experience with you!

Why You’ll Love This Recipe

Simple & Quick: Whip this dish together in just about 15-20 minutes, perfect for those busy days.
Irresistible Flavor: The bright lemon pairs beautifully with the creamy burrata and fresh herbs, creating a refreshing taste.
Eye-Catching Appeal: The vibrant colors from herbs and pistachios make this salad as stunning as it is delicious.
Flexible Serving: Perfect for a light lunch, a side dish at dinner, or even at potlucks and picnics.
Diet-Friendly Options: Easily adapted for gluten-free diets by swapping out pasta and can be made vegan with plant-based cheese alternatives.

Ingredients You’ll Need

12 oz carbe diem rotini: A fun, spiral-shaped pasta that holds onto the dressing beautifully. Substitute with gluten-free pasta if needed.
1/4 cup finely chopped parsley: Fresh parsley adds brightness and depth. Use cilantro for a different flavor profile.
1/4 cup finely chopped basil: Fresh basil brings aromatic flavors. Dried basil works in a pinch, but fresh is best!
8 oz burrata cheese (room temperature): This creamy cheese provides a luxurious texture. Creamy mozzarella can be used as an alternative.
1/4 cup extra virgin olive oil: Adds richness and flavor; it’s best to choose a high-quality olive oil for the best results.
1/4 cup lemon juice (about 2 lemons): Freshly squeezed lemon juice enhances brightness and flavor. Bottled lemon juice just won’t cut it!
1 teaspoon dijon mustard: Adds a subtle tang to the vinaigrette. Whole grain mustard can be a flavorful substitute.
1 clove garlic (grated): Fresh garlic adds a fantastic kick. If you prefer milder flavors, use garlic powder instead.
1 tablespoon honey: Sweetens the vinaigrette; agave nectar or maple syrup can be used for a vegan alternative.
Kosher salt (to taste): Essential for enhancing all flavors.
1/2 cup roasted unsalted pistachios: Adds a delightful crunch; walnuts or pecans can be used if desired.
1 1/2 tablespoons lemon juice (about 1/2 a lemon): Used in the pesto for an additional zing.
1 garlic clove: A second addition for extra depth in the pesto.
1/2 teaspoon kosher salt: For seasoning the pesto.
1/4 cup extra virgin olive oil (plus more as needed): For achieving a silky-smooth pesto.
1/4 cup grated parmesan cheese: Boosts the flavor; omit for a vegan version or replace with nutritional yeast.
3/4 cup basil leaves: Used in the pesto for herby goodness.

How to Make Lemon Herb Pasta Salad with Burrata

Cook the Pasta: Bring a pot of salted water to a boil and cook 12 oz of carbe diem rotini according to package directions. Don’t forget to reserve a cup of pasta water before draining! This helps incorporate the pasta into the dressing.
Make the Lemon Vinaigrette: In a small bowl or jar, combine 1/4 cup of extra virgin olive oil, 1/4 cup of lemon juice, 1 teaspoon of dijon mustard, 1 clove of grated garlic, and 1 tablespoon of honey. Whisk together or shake until combined. Chill it in the refrigerator until ready to use.
Blend the Pesto: In a high-speed blender or food processor, add 1/2 cup of roasted unsalted pistachios and pulse until finely ground. Then, add 3/4 cup of basil leaves, 1/2 teaspoon kosher salt, 1 1/2 tablespoons lemon juice, 1 garlic clove, and 1/4 cup of extra virgin olive oil. Blend until a smooth paste forms, adding more oil or water one tablespoon at a time to reach your desired consistency. Taste and adjust seasoning as necessary.
Toss It All Together: In a large serving bowl, combine the cooled pasta with the finely chopped parsley and basil. Pour half of the lemon vinaigrette over the top and toss gently to coat. Break open the burrata cheese and place it on top. Drizzle with additional dressing and dollop the pistachio pesto over everything. Finish with fresh herbs and serve either cold or at room temperature.

Storing & Reheating

To store leftovers, keep the pasta salad in an airtight container in the refrigerator for up to 3 days. If you plan to make it in advance, avoid adding the burrata until just before serving to maintain its creamy texture. You can also freeze the dressed pasta (without burrata) for up to 3 months; thaw in the refrigerator overnight. To refresh it, mix in a little extra olive oil or lemon juice once reheated, as flavors may mellow.

Chef’s Helpful Tips

Avoid overcooking the pasta! It should be al dente to maintain a satisfying bite.
When using fresh herbs, chop them finely to release their essential oils and flavors.
For a more robust flavor in the pesto, consider adding a pinch of red pepper flakes.
If you find your pasta salad needs more flavor, a sprinkle of additional salt or a squeeze of lemon juice can brighten things up.
This dish can be made a few hours in advance; just keep it covered in the fridge to maintain freshness.

A light meal that captures the essence of summer, the Lemon Herb Pasta Salad with Burrata is a refreshingly simple dish that doubles as a crowd-pleaser. It’s incredibly versatile, opening itself up to experimentation with different herbs or proteins. As you prepare, let your creativity flourish with flavors or textures that excite you. You’ll find joy in every bite as you gather around the table with family and friends, ready to share a delicious experience!

Recipe FAQs

Can I use a different type of cheese?

Absolutely! If you prefer, you can substitute burrata with fresh mozzarella or even feta cheese for a different flavor profile.

How can I make this dish gluten-free?

To make this dish gluten-free, simply swap the carbe diem rotini for a gluten-free pasta variety. There are many excellent options available that maintain a good texture.

Can I prep this pasta salad a day in advance?

Yes! You can prepare the salad a day ahead, but it’s best to add the burrata right before serving. This helps ensure it remains creamy and fresh.

What if I don’t have fresh herbs?

If you don’t have fresh herbs, dried herbs can work as substitutes, but use them sparingly. Generally, use one-third of the amount of dried herbs compared to fresh.

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Lemon Herb Pasta Salad with Burrata

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

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Description

This Lemon Herb Pasta Salad with Burrata offers a burst of flavorful ingredients like rotini, fresh herbs, and creamy burrata. It’s a fantastic option for a quick and healthy meal that feels special.

Ingredients

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12 oz carbe diem rotini
1/4 cup finely chopped parsley
1/4 cup finely chopped basil
8 oz burrata cheese, room temperature
1/2 cup extra virgin olive oil (divided)
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 grated parmesan cheese
3/4 cup basil leaves

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Instructions

Cook the rotini according to package directions, then drain and cool.
Prepare the lemon vinaigrette by whisking or shaking all vinaigrette ingredients in a small bowl or jar. Refrigerate afterward.
To make the pesto, blend the pistachios in a high-speed blender or food processor until finely ground. Add remaining pesto ingredients and blend until smooth, adjusting with olive oil or water to desired consistency.
In a large serving bowl, combine the cooled pasta with fresh herbs. Drizzle with half of the vinaigrette and toss to coat. Break the burrata over the top, drizzle with more vinaigrette, and dollop with pistachio pesto. Finish with additional fresh herbs and serve chilled or at room temperature.