Lemon Herb Pasta Salad with Burrata is a plate of sunshine bursting with flavors and textures that invite you in for a delightful bite every time. The vibrant colors of the fresh green herbs and rich, creamy burrata create a visual feast that matches the refreshing, zesty taste of the lemon dressing. This dish strikes a perfect balance between simplicity and sophistication, making it a stellar addition to any event, whether you’re hosting a summer picnic or just want something light for dinner.

When I first made this Lemon Herb Pasta Salad with Burrata, I was struck by how easy it was to pull together. With just a handful of ingredients and minimal prep time, you can create a delicious dish that feels fancy but really isn’t. The texture of the al dente pasta pairs beautifully with smooth, luscious burrata, bringing a wonderful creaminess that makes each bite more satisfying. If you’re looking for something that feels special yet is quick and effortless, this is the salad for you. Warm weather calls for vibrant flavors, and this pasta salad is one I can’t wait for you to try!

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

Why You’ll Love This Recipe

Simple & Quick: Ready in about 30 minutes, making it perfect for busy days.
Irresistible Flavor: Zesty lemon meets fresh herbs and creamy burrata for a burst of deliciousness.
Eye-Catching Appeal: The colorful ingredients make it visually stunning for gatherings.
Flexible Serving: Perfect for a light lunch, as a side dish at BBQs, or even a refreshing snack.
Diet-Friendly Options: Easily adaptable for gluten-free or vegan diets with simple swaps.

Ingredients You’ll Need

12 oz carbe diem rotini: A pasta that holds onto dressings and flavors beautifully; feel free to swap with gluten-free pasta if needed.
1/4 cup finely chopped parsley: Adds a fresh note; use cilantro or arugula for a twist!
1/4 cup finely chopped basil: The fragrant herb brings a hint of herbal sweetness; substitute with dill if you like a different herbaceous flavor.
8 oz burrata cheese, room temperature: Creamy and rich, burrata elevates the dish; mozzarella or feta can work in a pinch.
1/4 cup extra virgin olive oil: Quality olive oil enhances the dressing; avocado oil is a tasty alternative.
1/4 cup lemon juice (about 2 lemons): Freshly squeezed for the best flavor; bottled lemon juice is less vibrant.
1 teaspoon Dijon mustard: Adds tang and depth to the vinaigrette; you can use yellow mustard if that’s all you have.
1 clove garlic, grated: Fresh garlic gives a kick; garlic powder can substitute but is less potent.
1 tablespoon honey: Balances the acidity of the dressing; swap with agave for a vegan option.
Kosher salt to taste: Essential for enhancing flavors; use sea salt if preferred.
1/2 cup roasted unsalted pistachios: Adds a delightful crunch and nuttiness; walnuts are a great alternative.
1 1/2 tablespoons lemon juice (about 1/2 a lemon): For the pistachio pesto, which enhances depth; maintain a light hand on the extra lemon juice.
1 clove garlic: For additional flavor in the pesto; feel free to add more if you’re a garlic lover.
1/2 teaspoon kosher salt: To season the pistachio pesto; adjust based on personal preference.
1/4 cup extra virgin olive oil, plus more as needed: For blending the pesto to the perfect consistency.
1/4 cup grated parmesan cheese: Cheesy goodness that adds flavor; nutritional yeast is a great vegan substitute.
3/4 cup basil leaves: Fresh and aromatic, making the pesto vibrant!

How to Make Lemon Herb Pasta Salad with Burrata

Cook the Pasta: In a large pot, boil salted water and cook the 12 oz carbe diem rotini according to package instructions until al dente. Drain and set aside to cool completely.
Make the Lemon Vinaigrette: In a small bowl or jar, combine 1/4 cup extra virgin olive oil, 1/4 cup lemon juice, 1 teaspoon Dijon mustard, 1 clove grated garlic, and 1 tablespoon honey. Whisk or shake to combine, and refrigerate until ready to use.
Blend the Pesto: Place 1/2 cup roasted unsalted pistachios in a high-speed blender or food processor and pulse until finely ground. Add in 1 1/2 tablespoons lemon juice, 1 clove garlic, 1/2 teaspoon kosher salt, 1/4 cup extra virgin olive oil, and 1/4 cup grated parmesan cheese. Blend until smooth, and add more olive oil or water one tablespoon at a time for desired consistency. Taste and adjust salt and pepper as needed.
Toss It All Together: In a large serving bowl, combine the cooled pasta with the fresh herbs, pouring half of the vinaigrette over the top. Toss to coat evenly. Gently break open the burrata balls and place them over the pasta salad. Drizzle with more vinaigrette, dollop with pistachio pesto, and finish with additional fresh herbs before serving. Enjoy this dish chilled or at room temperature!

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you’re planning to enjoy them later, keep the burrata separate to maintain its creamy texture. Though it’s not recommended to freeze this dish due to the pasta’s texture changing, if you must, consume it within 3 months. When ready to enjoy, let it thaw in the fridge and serve chilled as flavors will remain well-balanced.

Chef’s Helpful Tips

Don’t Overcook the Pasta: Ensure it remains slightly firm to hold up well in the salad. Al dente pasta is key!
Prep Ahead: Make the pesto and vinaigrette a day in advance to save time during assembly.
Taste the Dressing: It should be a harmonious balance of tangy and sweet. Adjust salt, lemon, or honey according to your preference.
Room Temperature Ingredients: Let the burrata come to room temperature for the best creamy texture and flavor.
Fresh Herbs: Use the freshest herbs possible for a standout flavor; wilted leaves can diminish the overall taste and appeal.

Lemon Herb Pasta Salad with Burrata is truly a delightful dish that encapsulates the essence of summer. The creamy burrata perfectly complements the zesty lemon and fresh herbs, creating a wonderful medley of flavors that tantalizes the taste buds. Don’t shy away from experimenting with this recipe—try adding your favorite vegetables or herbs to make it your own. Gather your loved ones, serve this beautiful salad, and watch as they savor every last bite. Bon appétit!

Recipe FAQs

Can I make this pasta salad ahead of time?

Absolutely! You can prepare the pasta salad up to a day in advance. Just keep the burrata separate until you’re ready to serve to ensure it stays fresh and creamy.

What can I use instead of burrata?

If you can’t find burrata, fresh mozzarella is a good alternative. If you’re looking for a non-dairy option, try using a cashew-based cheese.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to consume them cold.

Is this recipe adaptable for dietary restrictions?

Definitely! You can make this salad gluten-free by using gluten-free pasta. For a vegan version, skip the burrata and parmesan cheese or use plant-based alternatives.

More Main Dishes Recipes

Recipe Card

Lemon Herb Pasta Salad with Burrata

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Author: Dorothy
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 servings 1x
Category: Salad
Method: Tossing
Cuisine: Italian

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Description

This Lemon Herb Pasta Salad with Burrata is a delightful blend of fresh ingredients and zesty flavors. It’s a quick and healthy meal option that’s perfect for any occasion, showcasing the irresistible combination of burrata, herbs, and a tangy lemon dressing.

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 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

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Instructions

Boil the pasta according to package directions, then drain and cool.
Combine the vinaigrette ingredients in a small bowl or jar, whisk or shake to mix, and refrigerate until needed.
In a blender or food processor, combine pistachios and pulse until finely ground. Add remaining ingredients and blend until smooth. Adjust consistency with more olive oil or water as needed and season to taste.
In a large bowl, mix the cooled pasta with the fresh herbs and drizzle half of the vinaigrette. Toss gently to coat. Break the burrata on top, drizzle with more vinaigrette, and dollop the pistachio pesto over everything. Garnish with fresh herbs before serving.

Notes

Feel free to adjust the amount of lemon juice and honey based on your taste preferences.
This salad can be served cold or at room temperature, making it ideal for meal prep or gatherings.
For a vegetarian option, substitute the burrata with a plant-based cheese alternative.