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
Scale
- 12 oz carbe diem rotini
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped basil
- 8 oz burrata cheese, room temperature
- 1/2 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
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.
Notes
Use fresh herbs for the best flavor.
Feel free to adjust the acidity from lemon juice to suit your taste.
Top with additional parmesan if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg