Lemon Herb Pasta Salad with Burrata is the ultimate refreshing dish to brighten your meals. Combining tender rotini pasta, vibrant herbs, and creamy burrata cheese, every bite bursts with flavor. The tangy lemon vinaigrette and rich pistachio pesto bring a delightful harmony that makes this salad as satisfying as it is nutritious. It’s not just a side dish; it’s a crowd-pleaser perfect for barbecues, potlucks, or a light dinner on warm evenings.

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 first discovered this delightful combination during a summer gathering. As the sun warmed the afternoon air, I craved something light yet filling. The zesty lemon and fragrant herbs caught my attention, and let me tell you—this Lemon Herb Pasta Salad with Burrata quickly became a staple at family gatherings. It’s a simple recipe, but the flavors are anything but basic. I can’t wait for you to try this, whether it’s for a special occasion or just a weeknight treat.

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep and cooking time, it’s ready fast!
Irresistible Flavor: The combination of lemon, fresh herbs, and creamy burrata creates a flavor profile that’s both refreshing and indulgent.
Eye-Catching Appeal: Bright colors and creamy textures make this salad visually appealing, turning any meal into a delightful feast.
Flexible Serving: Perfect as a light lunch, side dish for dinner, or even as a refreshing snack on hot days.
Diet-Friendly Options: With easy substitutions, this recipe can cater to various dietary needs like gluten-free or vegan.

Ingredients You’ll Need

12 oz carbe diem rotini: This sturdy pasta holds up beautifully and complements the creamy burrata and fresh herbs.
1/4 cup finely chopped parsley: Adds a fresh, grassy flavor and brightens up the dish.
1/4 cup finely chopped basil: A key herb that brings a sweet aroma and peppery taste.
8 oz burrata cheese (room temperature): The star ingredient that adds creaminess and a luxurious texture.
1/4 cup extra virgin olive oil: Provides richness; always choose high-quality oil for the best flavor.
1/4 cup lemon juice (about 2 lemons): For that tangy brightness that elevates every component of the salad.
1 teaspoon dijon mustard: Adds depth and a bit of zip to the vinaigrette.
1 clove garlic (grated): Infuses the dressing with subtle warmth and zest.
1 tablespoon honey: Balances acidity with a touch of sweetness.
Kosher salt (to taste): Enhances and rounds out all the flavors.
1/2 cup roasted unsalted pistachios: Adds crunch and a nutty depth that pairs beautifully with the lemon and herbs.
1 1/2 tablespoons lemon juice (about 1/2 a lemon): Extra zing for the pistachio pesto.
1 garlic clove: A second layer of flavor in the pesto.
1/2 teaspoon kosher salt: Essential for seasoning the pesto.
1/4 cup extra virgin olive oil (plus more as needed): For blending the pesto to the desired consistency.
1/4 cup grated parmesan cheese: Adds a savory note and creaminess.
3/4 cup basil leaves: A fresh burst of flavor brings everything together in the pesto.

How to Make Lemon Herb Pasta Salad with Burrata

Cook the pasta: Boil the 12 oz of carbe diem rotini according to the package directions until al dente. Drain and cool.
Make the lemon vinaigrette: In a small bowl or jar, whisk together 1/4 cup of extra virgin olive oil, 1/4 cup fresh lemon juice, 1 teaspoon dijon mustard, 1 grated garlic clove, and 1 tablespoon honey. Refrigerate until 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. Add 3/4 cup basil leaves, 1 garlic clove, 1 1/2 tablespoons lemon juice, 1/4 cup grated parmesan cheese, and 1/4 cup extra virgin olive oil. Blend until smooth, adding more olive oil or a tablespoon of water as needed for a silky consistency. Season to taste with kosher salt.
Toss: In a large serving bowl, combine the cooled pasta with 1/4 cup finely chopped parsley and 1/4 cup finely chopped basil. Pour half of the lemon vinaigrette on top and toss to coat evenly. Carefully break open the burrata balls and place them on top of the pasta, drizzling additional dressing over the salad. Finally, dollop the pistachio pesto on top, garnish with extra fresh herbs, and serve chilled or at room temperature.

Storing & Reheating

Store your Lemon Herb Pasta Salad with Burrata in an airtight container in the refrigerator for up to three days. If left at room temperature, it’s best consumed within a few hours to maintain freshness. You can freeze the salad for up to three months, but note that the texture of the pasta and cheese may change upon thawing and reheating. When ready to enjoy, simply thaw in the fridge overnight and serve cold or at room temperature, adding a drizzle of fresh olive oil or a splash of lemon juice to revive the flavors.

Chef’s Helpful Tips

Be sure to cool the pasta completely before mixing to prevent the burrata from melting.
Fresh herbs are best for flavor; feel free to mix in other favorites like chives or mint if you’d like.
If you find the pesto too thick, adjusting the consistency with a bit more olive oil or water can help.
For added protein, consider tossing in grilled chicken or chickpeas.
Make it a day ahead for the flavors to meld beautifully; just add the burrata right before serving.

Lemon Herb Pasta Salad with Burrata is not just easy to make; it’s flexible, flavorful, and fun to eat. This refreshing dish brings brightness to any table, whether you’re enjoying a calm evening at home or hosting a summer gathering. Feel free to experiment with different herbs or toppings; after all, the kitchen is where creativity shines. I hope you find joy in preparing this dish as much as I do. Enjoy every creamy, zesty bite!

Recipe FAQs

Can I make this pasta salad ahead of time?

Absolutely! This pasta salad tastes even better after the flavors meld together. You can prepare it a day in advance, just remember to add the burrata right before serving for optimal creaminess.

Can I substitute the burrata cheese?

Yes! If burrata isn’t available, fresh mozzarella or any creamy cheese like goat cheese can work wonderfully. Just ensure it’s at room temperature for the best texture.

What other vegetables can I add?

You can customize this salad by adding vegetables like cherry tomatoes, diced bell peppers, or even blanched green beans for an extra crunch and nutritional boost!

How do I make this salad gluten-free?

You can easily make this recipe gluten-free by substituting the rotini for a gluten-free pasta alternative. Many brands offer delicious gluten-free options that will hold up nicely in this dish.

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Lemon Herb Pasta Salad with Burrata

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Author: Peter
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 servings 1x
Category: Salad
Method: Mixing, Blending
Cuisine: Italian

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Description

This Lemon Herb Pasta Salad with Burrata features a delightful blend of flavors with fresh herbs and zesty lemon dressing, making it a quick and refreshing option for a light meal or side dish. Perfect for outdoor gatherings or as a quick dinner idea.

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 according to the package directions. Drain and allow to cool.
In a small bowl or jar, combine all vinaigrette ingredients and whisk or shake until mixed. Refrigerate until ready to use.
To make the pesto, blend the pistachios in a high-speed blender or food processor until finely ground. Add the remaining pesto ingredients and blend until smooth, adjusting consistency with olive oil or water as needed. Taste and season to preference.
In a large serving bowl, combine the cooled pasta with fresh herbs. Pour half of the vinaigrette over the pasta and toss to coat. Break the burrata into pieces and place on top of the pasta. Drizzle with additional dressing and dollop the pistachio pesto over everything. Garnish with fresh herbs and serve cold or at room temperature.

Notes

For an extra layer of flavor, let the pasta salad sit for 30 minutes before serving to allow the flavors to meld.
Feel free to customize the herbs based on your preference or what you have on hand.
You can add grilled chicken for added protein if desired.