Lemon Burrata Pasta Salad
This Lemon Burrata Pasta Salad is bright, creamy, and full of texture. Tossed with a zesty lemon vinaigrette, peppery arugula, pistachios, and dollops of burrata, it’s a fresh and elegant dish perfect for spring and summer gatherings.
Ingredients
- ½ lb girelle pasta
- ½ cup extra virgin olive oil
- Juice of 1–2 lemons
- Salt & pepper to taste
- 1 –2 cups arugula
- 1 cup Parmigiano Reggiano grated
- 8 oz burrata
- ¼ cup pistachios chopped
- Basil pesto to taste
Instructions
- Cook pasta in salted water until al dente. Drain and let cool.
- Make vinaigrette by mixing olive oil, lemon juice, salt, and pepper.
- Toss pasta with arugula, Parmigiano, and vinaigrette in a large bowl.
- Plate and top with torn burrata, pesto, pistachios, and more cheese.
- Serve chilled or at room temperature. Enjoy!
- See full steps with tips & photos → https://wimpysdiner.net/lemon-burrata-pasta-salad/
Notes
- Girelle pasta adds texture, but any short pasta like fusilli or farfalle works well.
- For added flavor, toss in cherry tomatoes or grilled zucchini.
- Make it heartier with grilled chicken or chickpeas.
- Store leftovers in the fridge for up to 2 days.