A bright and summery pasta salad topped with fresh strawberries, creamy burrata, and zesty balsamic vinegar. Garnish it off with toasted pine nuts for a bit of crunch and you have the perfect side dish to share! Recipe by Moriah Sawtelle.
Strawberry Burrata Pasta Salad
Yield: 4 Servings
Calories: 448kcal
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Print Recipe Add to CollectionIngredients
- 1/2 lb gluten-free fusilli or any short pasta of choice
- 3 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 2 cups arugula
- 1/2 lb strawberries sliced in half
- 1/2 cup torn basil
- 1/4 cup toasted pine nuts
- 4 oz. burrata ball
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Bring a pot of water to a boil. Pour in the fusilli and cook until al dente, about 10 minutes.
- Drain the pasta and pour onto a platter or serving bowl. Allow the pasta to cool for 15 minutes.
- While pasta cools, whisk together olive oil and balsamic vinegar.
- Toss together arugula and pasta with half of the vinegar mixture. Top with strawberries, basil, toasted pine nuts, and burrata.
- Drizzle the salad with the rest of the vinegar and top with salt and pepper.
Nutrition
Serving: 188g | Calories: 448kcal | Carbohydrates: 51g | Protein: 11g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 343mg | Fiber: 3g | Sugar: 6g | Vitamin C: 36mg
One Comment on “Strawberry Burrata Pasta Salad”
Kristalyn
June 29, 2021 at 12:29 amBeautiful AND delicious. Ratios were good. Easy to make. I did add a touch more oil and balsamic vinegar. The pine nuts were $10, so I used $5 candied pecans instead. Will make again using pine nuts another time to compare. Bestie gave it a big thumbs up. Found everything at Trader Joe’s.