Description
For the Salad:
12 oz pasta (penne, farfalle, or fusilli)
1 ball burrata cheese, torn into pieces
¼ cup toasted walnuts, chopped
1 cup cherry tomatoes, halved
½ cup fresh basil, chopped
1 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp lemon zest
For the Lemon Pepper Dressing:
3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp lemon zest
½ tsp black pepper
½ tsp salt
1 garlic clove, minced
Directions:
Cook the Pasta: Boil pasta according to package instructions until al dente. Drain and rinse under cold water.
Make the Lemon Pepper Dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, black pepper, salt, and minced garlic until smooth.
Assemble the Salad: In a large bowl, combine cooked pasta, cherry tomatoes, basil, and burrata.
Toss & Serve: Drizzle the lemon pepper dressing over the pasta mixture and toss gently to coat. Garnish with toasted walnuts and serve chilled or at room
temperature.
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 420 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prep Ingredients: Before cooking, halve the cherry tomatoes, chop the basil and toasted walnuts, and tear the burrata into pieces. Zest and juice your lemon, and mince the garlic clove.
- Cook Pasta to Perfection: Bring a large pot of salted water to a rolling boil. Add the pasta and cook strictly to the package’s ‘al dente’ time. Immediately drain and rinse under cold water to stop the cooking and cool the pasta completely.
- Emulsify the Dressing: In a small bowl, combine the extra virgin olive oil, fresh lemon juice, lemon zest, black pepper, salt, and minced garlic. Whisk vigorously for 30-60 seconds until the mixture is fully combined and slightly thickened.
- Combine with Care: In your large serving bowl, add the cooled pasta, cherry tomatoes, and chopped basil. Drizzle with 1 tbsp of olive oil and 1 tbsp of lemon juice, then toss gently. This pre-seasoning step enhances flavor absorption.
- Final Assembly: Pour the prepared Lemon Pepper Dressing over the pasta mixture and toss again until everything is evenly coated. Gently fold in the torn burrata pieces to avoid breaking them up completely.
- Garnish and Rest: Top the salad with the chopped toasted walnuts. Let it sit for 5-10 minutes before serving to allow the flavors to meld.
Serving Suggestions
This versatile salad pairs beautifully with several dishes. For a light summer meal, serve it alongside grilled chicken, shrimp, or salmon. It makes an excellent potluck or picnic dish due to its sturdiness. For a more substantial vegetarian option, add roasted vegetables like asparagus or zucchini. Present it on a large platter for a visually appealing centerpiece.
How-to Summary
Cook and cool pasta al dente. Whisk dressing ingredients until emulsified. Toss cooled pasta with tomatoes, basil, a little oil, and lemon juice. Add dressing and toss to coat. Gently fold in burrata, garnish with walnuts, and let rest briefly before serving.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but for best texture, prepare the components separately. Combine the dressed pasta, tomatoes, and basil up to a day ahead. Add the burrata and walnuts just before serving to maintain their texture.
What can I substitute for burrata? Fresh mozzarella (ciliegine or pearls) is the closest substitute. For a dairy-free option, try marinated tofu cubes or a creamy avocado.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Note that the pasta will continue to absorb the dressing, so you may need a splash of fresh lemon juice or olive oil when serving leftovers.
Can I use a different nut? Absolutely. Toasted pine nuts, pistachios, or sliced almonds would all be delicious alternatives to walnuts.
Is there a way to make this recipe gluten-free? Simply substitute your favorite gluten-free pasta. Ensure it’s a shape that holds dressing well, like penne or fusilli.
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 during the vigorous tossing will cause it to disintegrate. Always fold it in gently at the very end.
- Skipping the Toasting Step for Nuts: Toasting walnuts is essential to deepen their flavor and add crunch. Don’t use raw walnuts.
- Not Tasting the Dressing: Always taste your dressing before adding it. You may need to adjust salt, pepper, or lemon to your preference.
Conclusion
This Lemon Pepper Pasta Salad with Burrata is a celebration of fresh, vibrant flavors and contrasting textures. Its simplicity is its strength, requiring minimal effort for a maximum payoff. Perfect for a quick weeknight dinner or an impressive dish for guests, this recipe is a guaranteed crowd-pleaser. By following the step-by-step guide and avoiding common pitfalls, you’ll create a stunning salad that highlights the creamy luxury of burrata and the bright zing of lemon pepper.