Description
This Lemon Herb Pasta Salad with Burrata is a delightful blend of fresh herbs and creamy cheese, ideal for a quick lunch or light dinner. Its zesty flavors and vibrant appearance will impress anyone looking for effortless and tasty meals.
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
Instructions
- Cook the pasta according to package directions. Drain and cool completely.
- Prepare the lemon vinaigrette by combining all vinaigrette ingredients in a bowl or jar. Whisk or shake to mix well, then refrigerate until needed.
- For the pesto, blend the pistachios in a high-speed blender or food processor until finely ground. Then, add the remaining pesto ingredients and blend until smooth. Adjust the consistency with olive oil or water as necessary. Season to taste.
- In a large serving bowl, combine the cooled pasta with fresh herbs. Drizzle half of the vinaigrette over the pasta and toss to coat thoroughly. Place the burrata on top and drizzle with additional dressing. Finish by dolloping the pistachio pesto on top and garnishing with fresh herbs. Serve cold or at room temperature.
Notes
Feel free to substitute other types of pasta if preferred.
This salad can be made ahead of time and tastes even better after the flavors meld together.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg