Description
For the Salad:
12 oz lumache (shell-shaped) pasta
8 oz burrata cheese, torn into pieces
1 cup cherry tomatoes, halved
1/4 cup fresh basil, chopped
1/4 cup red onion, thinly sliced
1/4 cup toasted pine nuts (optional)
For the Garlic Vinaigrette:
1/4 cup olive oil
2 tbsp red wine vinegar
1 garlic clove, minced
1 tsp Dijon mustard
1/2 tsp honey
Salt and black pepper to taste
Directions:
Cook the lumache pasta according to package instructions. Drain and rinse under cold water to cool.
In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, honey, salt, and black pepper until smooth.
In a large mixing bowl, combine the cooked pasta, burrata, cherry tomatoes, basil, red onion, and toasted pine nuts.
Drizzle the garlic vinaigrette over the salad and toss gently to combine.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Enjoy this fresh, creamy, and herb-filled pasta salad!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 450 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the lumache pasta and cook according to package directions until al dente. Drain and rinse immediately under cold running water to stop the cooking process and cool the pasta completely.
- Prepare the Vinaigrette: While the pasta cooks, make the dressing. In a small bowl, combine the olive oil, red wine vinegar, minced garlic, Dijon mustard, and honey. Whisk vigorously until the mixture is fully emulsified and smooth. Season generously with salt and black pepper to taste.
- Toast the Pine Nuts (Optional): Place pine nuts in a dry skillet over medium-low heat. Toast for 3-5 minutes, shaking the pan frequently, until they are fragrant and lightly golden. Immediately transfer to a plate to cool.
- Assemble the Salad: In a large serving bowl, combine the cooled pasta, halved cherry tomatoes, chopped basil, thinly sliced red onion, and cooled toasted pine nuts.
- Add Cheese & Dress: Gently tear the burrata cheese into pieces and scatter them over the salad. Drizzle the prepared garlic vinaigrette evenly over everything.
- Toss and Rest: Using a large spoon or spatula, toss the salad very gently to combine, trying to keep the burrata pieces somewhat intact. For best flavor, let the salad rest in the refrigerator for 30 minutes before serving.
Serving Suggestions
This versatile salad shines in various settings. Serve it as a stunning main course for a light summer lunch. It also makes an impressive side dish at barbecues and potlucks alongside grilled chicken, fish, or burgers. For an elegant appetizer, serve smaller portions on a bed of fresh arugula. Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
How-to Summary
Cook and cool lumache pasta. Whisk together olive oil, vinegar, garlic, mustard, and honey for the vinaigrette. Combine pasta with tomatoes, basil, onion, and pine nuts. Add torn burrata, drizzle with dressing, toss gently, and chill briefly before serving.
Frequently Asked Questions
Can I make this salad ahead of time? You can prep components ahead. Cook pasta, make dressing, and chop veggies. Store separately. Combine and add burrata just before serving to maintain texture.
What can I substitute for burrata? Fresh mozzarella (ciliegine or pearls) is the best substitute. For a dairy-free version, use creamy avocado chunks or a plant-based mozzarella.
How long will leftovers keep? Store in an airtight container in the refrigerator for up to 2 days. Note that the pasta will continue to absorb the dressing and the burrata will lose its creamy texture.
Can I use a different pasta shape? Absolutely. Other short shapes with good sauce-holding capacity like orecchiette, farfalle, or rotini work perfectly.
How can I make the red onion milder? Soak the thinly sliced red onion in a bowl of ice water for 10 minutes before adding it to the salad. This will crisp it up and significantly reduce its sharp bite.
Common Mistakes to Avoid
- Overcooking the Pasta: Mushy pasta will ruin the salad’s texture. Always cook to al dente and rinse with cold water immediately.
- Adding Burrata Too Early: Incorporating the burrata while tossing vigorously will cause it to completely disintegrate. Add it last and fold gently.
- Skipping the Resting Time: Not letting the salad chill for 30 minutes prevents the flavors from fully melding together.
- Using Pre-Shredded Cheese: Do not substitute burrata with dry, pre-shredded mozzarella. The recipe relies on the fresh, creamy center of the burrata.
Conclusion
This Burrata Pasta Salad is a celebration of simple, high-quality ingredients coming together to create something extraordinary. The creamy burrata, tangy vinaigrette, and fresh herbs offer a perfect balance of flavors and textures that is both satisfying and refreshing. It’s a foolproof recipe that is sure to become a seasonal favorite for any occasion, from a quick family dinner to your next gathering with friends.
