Girelle Burrata Pasta Salad (Print Version)

# Ingredients:

→ For the Pasta Salad

01 - 1/2 lb. girelle pasta (or substitute your favorite short pasta shape)
02 - 1-2 cups fresh arugula
03 - 1 cup Parmigiano Reggiano, freshly grated
04 - 8 oz. burrata cheese
05 - 1/4 cup pistachios, roughly chopped
06 - Basil pesto to taste (store-bought or homemade)

→ For the Lemon Vinaigrette

07 - 1/2 cup extra virgin olive oil, plus extra for drizzling
08 - Juice of 1-2 lemons, depending on how tangy you like it
09 - Salt and freshly ground black pepper to taste

# Instructions:

01 - Start by bringing a large pot of water to a rolling boil. Add a generous amount of salt - the water should taste like the sea! This is your chance to season the pasta from the inside out. Add your girelle pasta (those cute little spiral shapes that catch all the delicious dressing!) and cook according to the package directions until just al dente. You want a little bite to the pasta since it'll continue to soak up the dressing as it sits.
02 - Once your pasta is perfectly cooked, drain it in a colander but don't rinse it - those starches on the outside will help the dressing cling later. Spread the pasta out on a baking sheet or in a wide bowl and let it cool down to room temperature. A little patience here prevents your arugula from wilting and your burrata from completely melting when you assemble the salad.
03 - While your pasta is cooling, let's make that bright, zippy dressing! Grab a small mason jar or any container with a tight-fitting lid. Pour in the olive oil, squeeze in the juice from one lemon (start with one, you can always add more later if you want it tangier), and add a good pinch of salt and a few grinds of black pepper. Screw on the lid and give it a good shake until everything is well combined and slightly thickened. Give it a quick taste and adjust with more lemon, salt, or pepper as needed.
04 - In a large mixing bowl, combine your cooled pasta, the peppery arugula, and about three-quarters of the grated Parmigiano. Drizzle about two-thirds of your lemon vinaigrette over the top and gently toss everything together until well coated. Take a moment to taste and see if you'd like more dressing, cheese, arugula, or an extra squeeze of lemon juice. The beauty of this salad is that you can adjust it to your exact preferences!
05 - Now for the fun part - plating this gorgeous salad! Transfer your dressed pasta mixture to a serving platter or individual plates. Tear open that creamy burrata (or place it whole in the center for a dramatic presentation) so the creamy center starts to ooze out over the pasta. Drizzle some of that vibrant basil pesto around the dish, sprinkle the chopped pistachios for a delightful crunch, add a final drizzle of your best olive oil, and finish with the remaining Parmigiano shavings. This dish eats with your eyes first!
06 - Serve your masterpiece immediately while the contrast between the room temperature pasta and the cool, creamy burrata is at its best. This salad is perfect as a light summer dinner, a side dish at a barbecue, or an impressive starter for a dinner party. It captures all those gorgeous Mediterranean flavors in every bite!

# Notes:

01 - This Lemon Burrata Pasta Salad combines the peppery bite of arugula, creamy richness of burrata, and bright citrus notes for a refreshing twist on traditional pasta salad.
02 - Feel free to experiment with the pasta shape - orecchiette, fusilli, or farfalle all work beautifully with this recipe.
03 - For the best flavor, serve this pasta salad at room temperature rather than cold from the refrigerator.
04 - If you need to make it ahead, prepare everything except adding the burrata, pesto, and pistachios - add those just before serving for the best texture and presentation.

Back