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The Boat Shed Kitchen

Lemon Burrata Pasta Salad

Lemon burrata pasta salad is a vibrant, Mediterranean-inspired dish made with al dente pasta, arugula, Parmigiano Reggiano, and creamy burrata, tossed in a lemony olive oil vinaigrette. Finished with a swirl of pesto and chopped pistachios, it’s a refreshing side or light main that’s perfect served chilled or at room temp.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

  • ½ lb girelle pasta
  • ½ cup extra virgin olive oil
  • Juice of 1–2 lemons
  • Salt & pepper to taste
  • 1 –2 cups arugula
  • 1 cup Parmigiano Reggiano grated
  • 8 oz burrata
  • ¼ cup pistachios chopped
  • Basil pesto to taste

Method
 

  1. Cook pasta in salted water until al dente. Drain and let cool.
  2. Make vinaigrette by mixing olive oil, lemon juice, salt, and pepper.
  3. Toss pasta with arugula, Parmigiano, and vinaigrette in a large bowl.
  4. Plate and top with torn burrata, pesto, pistachios, and more cheese.
  5. Serve chilled or at room temperature. Enjoy!
  6. See full steps with tips & photos → https://theboatshedcafe.com/lemon-burrata-pasta-salad/

Notes

• If you can’t find girelle pasta, fusilli or cavatappi work beautifully.
• For extra brightness, add some lemon zest to the vinaigrette.
• Toast the pistachios briefly for more flavor.