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5 from 2 votes

Strawberry Burrata Pasta Salad

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 4 Servings
Calories: 448kcal

Ingredients

  • 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