Strawberry Burrata Pasta Salad

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

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 Servings
Calories: 448kcal

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  • 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


  • 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.


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

June 29, 2021 at 12:29 am

5 stars
Beautiful 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.


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