This Lemon Burrata Pasta Salad is your new go-to for warm weather gatherings.

It’s light yet satisfying, bursting with citrus flavor, and layered with creamy burrata, peppery arugula, and crunchy pistachios.

Whether served as a main course or a side, this salad delivers bold flavor with a refreshing twist.

Why You’ll Love This Recipe

Quick and easy – Comes together in under 30 minutes.

Fresh and flavorful – Lemon vinaigrette and pesto make every bite pop.

Elegant yet simple – Perfect for a dinner party or casual lunch.

Customizable – Add grilled chicken or extra greens if you’d like.

Great for make-ahead – Enjoy chilled or at room temperature.

What You’ll Need (Ingredient Highlights)

Girelle pasta – Short and curly, ideal for catching dressing.

Lemons – For a zesty vinaigrette that brightens the entire dish.

Arugula – Adds a peppery kick and freshness.

Burrata – The creamy centerpiece that brings everything together.

Pistachios – Crunchy texture and subtle nuttiness.

Basil pesto – For a herby, garlicky drizzle.

Parmigiano Reggiano – Nutty, salty, and a perfect finishing touch.

Pro Tips Before You Start

Salt your pasta water well – It should taste like the sea.

Let the pasta cool fully – Prevents wilting the arugula.

Use fresh lemon juice – Bottled won’t give the same brightness.

Tear the burrata – Don’t slice it; let the cream spill out naturally.

Garnish generously – Olive oil, pistachios, and cheese make it extra special.

How to Make Lemon Burrata Pasta Salad

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.

Add girelle pasta and cook until al dente, then drain and let it cool slightly.

Step 2: Make the Lemon Vinaigrette

In a small mason jar or bowl, combine extra virgin olive oil, juice of one lemon, salt, and pepper.

Shake or whisk until fully emulsified.

Taste and adjust with more lemon if needed.

Step 3: Assemble the Salad

In a large mixing bowl, toss the cooled pasta with arugula, grated Parmigiano Reggiano, and the lemon vinaigrette.

Add more arugula or a splash of lemon juice to suit your taste.

Step 4: Plate and Finish

Transfer the pasta salad to serving plates.

Top with torn burrata, dollops of basil pesto, chopped pistachios, a drizzle of olive oil, and extra Parmigiano for good measure.

What to Serve It With

Grilled shrimp or chicken – Makes it a heartier main.

Chilled rosé or white wine – A crisp pairing for citrus flavors.

Garlic bread or focaccia – Perfect for soaking up extra pesto and cheese.

Roasted vegetables – A warm contrast to the cool salad.

Variations & Substitutions

Use another short pasta – Fusilli, farfalle, or orecchiette work great.

Swap burrata for fresh mozzarella – If burrata is unavailable.

Add cherry tomatoes or cucumbers – For more crunch and freshness.

Go gluten-free – Use your favorite GF pasta brand.

Nut-free? – Omit pistachios or use toasted breadcrumbs instead.

Storage & Leftovers

Refrigerate – Store leftovers in an airtight container for up to 2 days.

Keep burrata separate – For best texture, add just before serving.

Serve chilled or room temp – Refresh with a splash of olive oil and lemon juice before eating.

FAQs

Can I make this pasta salad ahead of time?
Yes! Prep everything in advance and add the burrata and pesto just before serving.

What can I substitute for girelle pasta?
Fusilli, rotini, or any short, twisty pasta will hold the dressing well.

Is burrata the same as mozzarella?
Not quite.

Burrata is mozzarella on the outside with a creamy stracciatella center—super rich and indulgent.

Can I skip the pesto?
Sure! The lemon vinaigrette stands on its own, but pesto adds an herby boost.

What if I don’t like arugula?
Try baby spinach or mixed greens instead.

Final Thoughts

This Lemon Burrata Pasta Salad is everything a summer pasta should be: cool, creamy, citrusy, and full of contrast.

The burrata melts into the warm pasta, the pistachios give it crunch, and the lemon keeps it bright.

It’s a showstopper dish that’s surprisingly simple to make—perfect for entertaining or treating yourself on a sunny afternoon.

The Boat Shed Kitchen