Description
This Lemon Herb Pasta Salad with Burrata is a delightful mix of flavors with a zesty vinaigrette, making it the perfect, easy dish for a quick dinner or a 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 half a lemon)
- 1 clove garlic
- 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
Instructions
- Cook the pasta: Boil the pasta according to the package directions. Drain and cool.
- Make the lemon vinaigrette: Combine all vinaigrette ingredients in a small bowl or jar, whisk or shake to blend, and refrigerate until needed.
- Blend the pesto: In a high-speed blender or food processor, add the pistachios and pulse until finely ground. Add the remaining ingredients and blend until smooth. Adjust with more olive oil or water for desired consistency, seasoning to taste.
- Toss: In a large serving bowl, combine the cooled pasta with fresh herbs. Drizzle on half of the vinaigrette and toss well. Top with broken burrata, additional dressing, and dollop with pistachio pesto. Garnish with fresh herbs and serve cold or at room temperature.
Notes
Burrata can be replaced with fresh mozzarella if preferred.
Feel free to adjust the amount of lemon juice based on your taste.
This salad is best served fresh but can be stored in the refrigerator for up to two days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg