Lemon Herb Pasta Salad with Burrata is a vibrant dish that combines tender rotini, creamy burrata, and a garden of fresh herbs, bringing a burst of flavor to any table. It’s a delightful medley that balances the tanginess of lemon with the richness of cheese, creating a refreshing and satisfying dish perfect for warm weather or any casual gathering. With its delightful textures and bright appearance, this pasta salad is destined to be a crowd-pleaser.

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 stumbled upon this recipe during a sunny afternoon picnic, where I wanted something refreshing yet substantial. The allure of the creamy burrata nestled among the colorful greens and tender pasta was impossible to resist. It quickly became a favorite for potlucks, BBQs, or just a quick dinner at home. I can’t wait for you to taste this Lemon Herb Pasta Salad with Burrata; you’ll find it’s both easy to make and utterly delicious!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 30 minutes, this salad comes together with minimal effort.
Irresistible Flavor: Expect a symphony of zesty lemon, creamy cheese, and aromatic herbs.
Eye-Catching Appeal: This dish is as pleasing to the eye as it is to the palate with vibrant colors.
Flexible Serving: Perfect as a side dish for barbecues, a light lunch, or as a friendly contribution to a potluck.
Diet-Friendly Options: Easily adaptable for gluten-free or vegan diets by swapping out ingredients.

Ingredients You’ll Need

12 oz carbe diem rotini: This gluten-free pasta adds a fun twist to the salad; any short pasta works well too.
1/4 cup finely chopped parsley: Fresh and vibrant, parsley enhances the dish with its mild flavor; you can substitute it with cilantro for a different taste.
1/4 cup finely chopped basil: Sweet and aromatic, basil brings a classic Italian touch; feel free to use other herbs like mint or dill.
8 oz burrata cheese at room temperature: This creamy cheese adds richness. If unavailable, fresh mozzarella makes a great substitute.
1/4 cup extra virgin olive oil: A high-quality olive oil elevates the dressing; avocado oil is a possible alternative if preferred.
1/4 cup lemon juice (about 2 lemons): Freshly squeezed lemon juice brightens the flavors; bottled lemon juice lacks the same freshness.
1 teaspoon Dijon mustard: Adds depth to the vinaigrette; yellow mustard can substitute if you’re in a pinch.
1 clove garlic, grated: Fresh garlic offers a pungent kick; garlic powder in smaller amounts can work too.
1 tablespoon honey: Balances the acidity of the lemon; maple syrup can replace it for a vegan option.
Kosher salt to taste: Essential for seasoning; sea salt is fine if that’s all you have.
1/2 cup roasted unsalted pistachios: Adds crunch and nuttiness; sunflower seeds are a great nut-free alternative.
1 1/2 tablespoons lemon juice (about 1/2 lemon): For the pistachio pesto, this extra zing brightens the flavor.
1 garlic clove: Another addition to the pesto; adjust according to your flavor preference.
1/2 teaspoon kosher salt: Including salt helps to bring out the flavors in your dish.
1/4 cup extra virgin olive oil (plus more as needed): Adjust the texture of your pesto with this; extra oil ensures creaminess.
1/4 cup grated parmesan cheese: A popular finishing touch that adds depth; nutritional yeast works well for a vegan version.
3/4 cup basil leaves: Fresh basil adds a fragrant note to the pesto.

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 carbe diem rotini according to package directions until al dente. Drain and let it cool.
Make the Lemon Vinaigrette: Whisk together 1/4 cup extra virgin olive oil, 1/4 cup lemon juice, 1 teaspoon Dijon mustard, 1 grated clove of garlic, 1 tablespoon honey, and salt in a bowl or jar until well combined. Refrigerate until you’re ready to use.
Blend the Pesto: In a high-speed blender or food processor, add 1/2 cup roasted unsalted pistachios and pulse until finely ground. Then, include the remaining basil, 1 1/2 tablespoons lemon juice, 1 clove garlic, and 1/2 teaspoon kosher salt. Blend until smooth, and adjust the texture with olive oil or water—blend in small increments. Taste and season to preference.
Toss Together: In a large salad bowl, combine the cooled pasta, 1/4 cup finely chopped parsley, and 1/4 cup finely chopped basil. Pour half of the vinaigrette over and gently toss to coat the pasta. Next, tear open the burrata cheese and place on top of the salad, drizzling more vinaigrette and dolloping pistachio pesto over everything. Finish with additional fresh herbs, and serve chilled or at room temperature.

Storing & Reheating

For best results, store any leftover Lemon Herb Pasta Salad with Burrata in an airtight container in the refrigerator, where it will stay fresh for up to 3 days. If left at room temperature, consume it within 2 hours. Freezing is not recommended due to the creaminess of the burrata and the texture of the pasta, but if you must, it can be frozen for up to 3 months. When ready to eat, simply thaw overnight in the refrigerator. Note that while flavors will still be delightful, the texture may change slightly, so refresh with a drizzle of olive oil before serving.

Chef’s Helpful Tips

Avoid overcooking the pasta; it should be al dente for the best texture in salads.
Ensure the burrata is at room temperature before serving for a creamier texture.
For the dressing, taste and adjust the acidity level to your preference; a squeeze of additional lemon can brighten it up.
Prep the salad a few hours in advance to allow the flavors to meld beautifully.
Keep your fresh herbs stored properly to maintain their flavor; wrap in damp paper towels before placing in a bag in the fridge.

The burst of textures and flavors in Lemon Herb Pasta Salad with Burrata makes it a delightful addition to any meal. I encourage you to experiment with the herbs and spices to suit your taste. This salad is more than just a recipe; it’s a reminder of sunny days and shared moments. Dive in, enjoy, and maybe even share it with friends and family!

Recipe FAQs

Can I make this pasta salad in advance?

Absolutely! The flavors in Lemon Herb Pasta Salad with Burrata actually develop beautifully when allowed to sit. Just prepare it a few hours ahead, and store it in the refrigerator until you’re ready to serve. If it seems dry upon serving, a little extra olive oil or lemon juice can refresh it.

What should I serve with this pasta salad?

This pasta salad pairs wonderfully with grilled chicken, fish, or even as a standalone dish during lunch with some crusty bread on the side. Its bright flavors make it a fantastic complement to summer BBQs, picnics, and potlucks.

Can I substitute the burrata cheese?

Yes! If you can’t find burrata, fresh mozzarella cheese is a great alternative. You’ll miss out on the creamy center, but the texture and taste of the salad will still sing with delicious freshness.

How can I make this salad vegan?

To make this dish vegan, substitute the burrata with avocado, or use a vegan cream cheese alternative. Replace honey with maple syrup in the dressing and skip the parmesan or replace it with a nutritional yeast sprinkle for added flavor.

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Lemon Herb Pasta Salad with Burrata

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Author: Anna
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 servings 1x
Category: Salad
Method: Cold
Cuisine: Italian

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Description

This Lemon Herb Pasta Salad with Burrata offers irresistible flavors and simple preparation, featuring fresh herbs, creamy burrata, and a zesty lemon vinaigrette, making it a perfect choice for a quick and healthy meal.

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
1/4 cup extra virgin olive oil
1/4 cup lemon juice (about 2 lemons)
1 teaspoon dijon mustard
1 clove garlic, grated
1 tablespoon honey
Kosher salt to taste
1/2 cup roasted unsalted pistachios
1 1/2 tablespoons lemon juice (about 1/2 a lemon)
1 garlic clove
1/2 teaspoon kosher salt
1/4 cup extra virgin olive oil, plus more as needed
1/4 cup grated parmesan cheese
3/4 cup basil leaves

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Instructions

Cook the pasta by boiling it according to the package directions. Drain and let it cool.
Prepare the lemon vinaigrette by whisking together all vinaigrette ingredients in a small bowl or jar. Refrigerate until needed.
For the pesto, blend the pistachios in a high-speed blender or food processor until finely ground. Add the remaining ingredients and blend until smooth, adjusting consistency with olive oil or water as necessary. Season to taste with salt and pepper.
In a large serving bowl, combine the cooled pasta with fresh herbs, adding half of the vinaigrette and tossing to coat. Place burrata balls on top, drizzle with additional dressing, and dollop the pistachio pesto over everything. Garnish with fresh herbs and serve cold or at room temperature.

Notes

For a vegetarian option, ensure the parmesan cheese is rennet-free.
Feel free to adjust the amount of lemon juice depending on your taste preference.
Leftovers can be stored in the refrigerator for up to 3 days, but the flavor is best when fresh.