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.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 300mg
Fat: 24g
Saturated Fat: 5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 4g
Protein: 9g
Cholesterol: 15mg