Description
A fresh and vibrant Pesto Burrata Pasta Salad combining al dente campanelle pasta with peppery arugula, tangy lemon dressing, creamy burrata cheese, and a burst of flavor from basil pesto and crunchy pistachios. Perfect for a light lunch or a stunning side dish ready in just 25 minutes.
Ingredients
Pasta and Greens
- ½ lb campanelle pasta
- 1-2 cups arugula
- 1 cup grated parmesan cheese
Dressing
- ½ cup extra virgin olive oil
- Juice of 2 lemons
- Salt and pepper to taste
Other Ingredients
- 8 oz burrata cheese
- ¼ cup chopped pistachios
- ⅓ cup basil pesto
- ½-1 tsp red pepper flakes
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the campanelle pasta and cook until al dente, about 8-10 minutes. Drain the pasta and allow it to cool slightly.
- Make Dressing: In a jar or bowl, whisk together the extra virgin olive oil, lemon juice from two lemons, salt, and pepper until well combined and emulsified.
- Toss Salad Base: In a large bowl, combine the cooked pasta, arugula, and grated parmesan cheese. Pour the lemon dressing over and toss thoroughly to coat all ingredients evenly.
- Assemble Salad: Transfer the tossed salad to a serving bowl. Dollop the basil pesto over the top evenly.
- Add Burrata: Place the burrata cheese on top and gently break it apart slightly to spread its creamy texture throughout the salad.
- Finish and Serve: Sprinkle chopped pistachios and red pepper flakes over the salad. Add extra lemon juice, salt, and pepper if desired. Serve immediately or chill before serving for a refreshing taste.
Notes
- To enhance the flavor, let the salad chill for 15-20 minutes before serving.
- You can substitute campanelle pasta with other short pasta shapes like penne or fusilli.
- Add cherry tomatoes or olives for extra color and taste.
- Use freshly grated parmesan for the best flavor.
- Adjust red pepper flakes according to your heat preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
