Lemon Burrata Pasta Salad
A refreshing pasta salad featuring al dente girelle pasta, creamy burrata, tangy lemon vinaigrette, fresh arugula, and crunchy pistachios, perfect for a light and easy meal.
Equipment
- 1 large pot
- 1 mason jar for vinaigrette
- 1 mixing bowl
Ingredients
- 1/2 lb girelle pasta
- 1/2 cup extra virgin olive oil
- Juice of 1-2 lemons
- Salt and pepper to taste
- 1-2 cups fresh arugula
- 1 cup grated Parmigiano Reggiano
- 8 oz burrata cheese
- 1/4 cup chopped pistachios
- Basil pesto to taste
Instructions
- Bring a large pot of salted water to a boil and cook the girelle pasta until al dente.
- Drain the pasta and allow it to cool completely.
- In a mason jar, combine olive oil, juice of one lemon, salt, and pepper; shake well to make the lemon vinaigrette.
- In a mixing bowl, toss the cooled pasta with arugula, grated Parmigiano, and the lemon vinaigrette.
- Adjust the seasoning by adding more lemon juice and arugula if desired.
- Plate the pasta salad, then top with burrata, basil pesto, chopped pistachios, a drizzle of olive oil, and extra Parmigiano.
Notes
- Use fresh lemons for vibrant vinaigrette flavor.
- Chill pasta before tossing to keep the salad fresh.
- Store leftovers in an airtight container in the refrigerator up to 2 days.