Lemon Herb Pasta Salad with Burrata is a refreshing dish bursting with flavors that brighten any meal. With its colorful texture and creamy burrata, every bite of this salad is a delightful experience. This recipe strikes the perfect balance between zesty lemon, fragrant herbs, and the rich creaminess of the cheese. The combination is ideal for warm-weather gatherings, making it easy to whip up for picnics, potlucks, or even just a satisfying lunch at home.

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 stumbled upon this Lemon Herb Pasta Salad during a sunny afternoon gathering with friends. As we sipped cocktails and shared stories, someone brought a similar dish, and I was instantly hooked. The blend of fresh herbs and the luscious burrata captured my heart. Since then, I’ve made it countless times, each time tweaking it just a bit, but always keeping that incredible flavor at the forefront. I’m excited for you to try it and perhaps create your variations!

Why You’ll Love This Recipe

Simple & Quick: This salad comes together in about 30 minutes, making it a perfect last-minute side or lunch.
Irresistible Flavor: The zesty lemon and fresh herbs create a light yet satisfying flavor profile perfect for summer.
Eye-Catching Appeal: Its vibrant colors make it a showstopper on any table, ensuring your dish stands out.
Flexible Serving: Perfect for picnics, barbecues, or cozy dinners at home – it’s versatile enough for any occasion.
Diet-Friendly Options: With easy adaptations, you can make this salad gluten-free or dairy-free without sacrificing flavor.

Ingredients You’ll Need

12 oz carbe diem rotini: This gluten-free pasta adds fun spirals to your salad. If you need alternatives, consider chickpea or lentil pasta for a protein boost.
1/4 cup finely chopped parsley: Adds freshness; can substitute with cilantro for a different flavor.
1/4 cup finely chopped basil: Gives that aromatic touch you’d miss out on otherwise; feel free to use dried basil if fresh isn’t available.
8 oz burrata cheese (room temperature): Provides creaminess and richness; you could also swap it for a ball of fresh mozzarella if you can’t find burrata.
1/4 cup extra virgin olive oil: This enhances all the flavors; it’s worth choosing a high-quality oil.
1/4 cup lemon juice (about 2 lemons): The main flavor component – fresh lemon juice is non-negotiable for the best taste!
1 teaspoon dijon mustard: Helps to emulsify the vinaigrette; you can use yellow mustard in a pinch but expect a change in flavor.
1 clove garlic (grated): Delivers depth; use roasted garlic for a milder, sweeter profile.
1 tablespoon honey: Balances the acidity of lemon; agave syrup or maple syrup can substitute if you’re vegan.
Kosher salt to taste: Essential for flavor; sea salt works too.
1/2 cup roasted unsalted pistachios: Adds a delightful crunch and is a fun twist on traditional ingredients.
1 1/2 tablespoons lemon juice (about 1/2 lemon): Extra zing to the pesto; follow the same rules for freshness.
1 garlic clove: Pesto magic! Opt for a clove that looks fresh and aromatic.
1/2 teaspoon kosher salt: Again, crucial for flavor – adjust as desired.
1/4 cup extra virgin olive oil (plus more as needed): Needed to blend the pesto smoothly; reserve some for drizzling.
1/4 cup grated parmesan cheese: Adds a salty, nutty element; skip if vegan or replace with nutritional yeast.
3/4 cup basil leaves: Essential for vibrancy; feel free to use any herbs you love.

How to Make Lemon Herb Pasta Salad with Burrata

Cook the pasta: Bring a pot of salted water to a boil and cook 12 oz carbe diem rotini according to package directions. Once al dente, drain and cool under cold water to stop the cooking process.
Make the lemon vinaigrette: In a small bowl or jar, whisk together 1/4 cup extra virgin olive oil, 1/4 cup lemon juice, 1 teaspoon dijon mustard, 1 clove grated garlic, and 1 tablespoon honey. Season with kosher salt to taste, and refrigerate until you’re ready to use it.
Blend the pesto: In a high-speed blender or food processor, add 1/2 cup roasted unsalted pistachios and pulse until finely ground. Add 1 1/2 tablespoons lemon juice, 1 clove garlic, 1/2 teaspoon kosher salt, and 1/4 cup extra virgin olive oil. Blend until a smooth paste forms, adding more olive oil or water one tablespoon at a time if needed. Taste and adjust the seasoning.
Toss: In a large serving bowl, combine the cooled pasta with the fresh herbs (1/4 cup finely chopped parsley and 1/4 cup finely chopped basil). Pour half of the vinaigrette over the mixture and toss to evenly coat. Tear the burrata into pieces and nestle it on top of the salad. Drizzle leftover dressing over everything and dollop the pistachio pesto on top. Finish with additional fresh herbs for a beautiful presentation. Serve cold or at room temperature.

Storing & Reheating

Store any leftover Lemon Herb Pasta Salad with Burrata in an airtight container in the refrigerator. It will hold up for about 3 days, but if left at room temperature, it’s best to eat it within a few hours. If you want to extend its life, you can freeze the salad (without the burrata or dressing) for up to 3 months. To reheat, simply allow it to thaw in the refrigerator overnight and refresh flavors with a splash of olive oil or lemon juice before serving.

Chef’s Helpful Tips

Avoid overcooking the pasta to keep its texture firm; check it a minute or two before the recommended time.
If you’re using freshly grated parmesan in the salad, consider adding it right before serving to maintain its texture.
For an even fresher taste, use seasonal herbs; basil and parsley thrive in spring and summer.
Want to enhance flavors? Toast your pistachios lightly in a pan for extra depth.
Feeling adventurous? Toss in some seasonal vegetables like cherry tomatoes or grilled zucchini for added nutrition.

Lemon Herb Pasta Salad with Burrata is a wonderful dish that’s not only simple but incredibly versatile and full of flavor. Feel free to play around with the ingredients; whether you’re adding more veggies, altering the cheeses, or trying out different nuts, you can truly make this dish yours. I invite you to enjoy this delightful salad, bursting with summer vibes in every bite. It’s sure to become a favorite at your table!

Recipe FAQs

Can I use a different type of pasta?

Absolutely! While I recommend carbe diem rotini for its great texture, feel free to use any pasta you prefer—penne, farfalle, or even gluten-free options. Just ensure it’s cooked al dente for the best bite.

How can I make this dish vegan?

To make this Lemon Herb Pasta Salad vegan, simply omit the burrata and parmesan cheese, and replace the honey with maple syrup or agave. You can also add a sprinkle of nutritional yeast for that cheesy flavor!

How long does the salad last once made?

The salad is best enjoyed within 2 to 3 days. Store it in an airtight container in the refrigerator. However, if you’re adding burrata, it’s best to enjoy it immediately to maintain that creamy texture.

Can I make this salad ahead of time?

Yes! You can prepare the vinaigrette and pesto in advance and store them separately. When ready to serve, just mix everything together for a refreshing meal with all the flavors intact.

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Lemon Herb Pasta Salad with Burrata

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Author: Anna
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings 1x
Category: Salad
Method: Mixing
Cuisine: Italian

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Description

This Lemon Herb Pasta Salad with Burrata is a delightful combination of flavors with tender pasta, fresh herbs, and creamy burrata. Perfect for a quick meal or a healthy side dish, this recipe brings simple ingredients together for a refreshing taste. Enjoy it cold or at room temperature!

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 by boiling it according to package directions. Drain and allow it to cool.
Prepare the lemon vinaigrette by combining all ingredients in a small bowl or jar, then whisk or shake to mix. Refrigerate until ready.
To make the pesto, add the pistachios to a blender or food processor, blending until finely ground. Incorporate the remaining ingredients and blend until smooth. Adjust the consistency with olive oil or water as needed and season with salt and pepper to taste.
In a large serving bowl, combine the cooled pasta with the fresh herbs. Drizzle half of the vinaigrette over the top and toss to combine. Add the burrata and drizzle more dressing on top, finishing with dollops of pistachio pesto and more fresh herbs. Serve either cold or at room temperature.

Notes

For a lighter option, use whole grain pasta.
Add cherry tomatoes for a pop of color and flavor.
The salad can be made in advance; just add the burrata just before serving.