Pasta Salad with Burrata, Cherry Tomatoes, and Pesto

Recipe for Pasta Salad with Burrata, Cherry Tomatoes and Pesto

Hello! Let's prepare a dish that screams summer and freshness in every bite. This salad combines the soft texture of pasta with the irresistible creaminess of burrata and the aromatic touch of pesto, ideal for a quick but flavorful meal without complicating our lives.

Preparation time

Getting organized in the kitchen is essential to enjoy the process. Here's the time breakdown so you know exactly how long it will take to have this dish ready on your table.

• Preparation: 15 minutes
• Cooking: 10 minutes
• Total: 25 minutes
• Servings: 2 to 3 people
• Difficulty: Easy

Ingredients

For this recipe, the quality of the products makes all the difference. Since there are few ingredients, look for them to be fresh. Here's what we'll need:

• Dry short pasta (fusilli, penne or farfalle) – 250 g
• Fresh Burrata cheese – 1 large ball (approx. 200 g)
• Cherry Tomatoes (cherry tomatoes) – 200 g
• Basil pesto (homemade or good quality) – 100 g
• Extra virgin olive oil – 2 tablespoons
• Coarse salt for the pasta water – 1 generous tablespoon
• Freshly ground black pepper – to taste
• Fresh basil leaves (Optional) – for garnish

For the final dressing (Optional)

• Balsamic vinegar or balsamic reduction – 1 drizzle

If you can't find an ingredient at your local market, don't worry. If burrata is hard to find, you can substitute it in this pasta salad with burrata, cherry tomatoes, and pesto with fresh buffalo mozzarella cheese or even some bocconcinis (small mozzarella balls). The result will be less creamy inside, but equally delicious. If you don't have pesto on hand, an oil flavored with lots of chopped basil and garlic can work.

Utensils we will use

We don't need sophisticated equipment for this recipe; the basics you have in your kitchen drawers are enough. We are going to use:

• Large pot (for cooking pasta)
• Colander or pasta strainer
• Cutting board
• Serrated knife (ideal for tomatoes)
• Large bowl or wide salad bowl
• Large mixing spoon

Preparation

Let's get to work. Follow these steps calmly and you'll see how easy it is to get a restaurant-quality result in your own home.

1. Cooking the pasta

   • Boil the water: Fill the large pot with plenty of water and place it over high heat. Cover it so it boils faster.
   • Salt the water: When the water comes to a vigorous boil, add the coarse salt. It should taste like seawater.
   • Cook the pasta: Add the pasta and stir once to prevent sticking. Cook according to package directions, but I recommend tasting it 1 minute before. We are looking for the «al dente» point (firm to the bite), as it will absorb sauce later.
   • Drain and cool: Strain the pasta. If you are going to eat it cold immediately, run it under cold tap water to stop the cooking. If you prefer it warm, just drain it and add a drizzle of olive oil to prevent it from clumping.
2. Boil the water: Fill the large pot with plenty of water and place it over high heat. Cover it so it boils faster.
3. Salt the water: When the water comes to a vigorous boil, add the coarse salt. It should taste like seawater.
4. Cook the pasta: Add the pasta and stir once to prevent sticking. Cook according to package directions, but I recommend tasting it 1 minute before. We are looking for the «al dente» point (firm to the bite), as it will absorb sauce later.
5. Drain and cool: Strain the pasta. If you are going to eat it cold immediately, run it under cold tap water to stop the cooking. If you prefer it warm, just drain it and add a drizzle of olive oil to prevent it from clumping.

6. Vegetable preparation

   • Wash: Wash the cherry tomatoes under cold running water and dry them well.
   • Cut: On the cutting board, cut the tomatoes in half. If they are very large, you can cut them into quarters. This helps them release some of their juice and mix with the pesto.
7. Wash: Wash the cherry tomatoes under cold running water and dry them well.
8. Cut: On the cutting board, cut the tomatoes in half. If they are very large, you can cut them into quarters. This helps them release some of their juice and mix with the pesto.

9. Assembly and mixing

   • Mix the base: In the large bowl, place the drained pasta (cold or warm). Add the basil pesto and stir with enveloping movements until each piece of pasta is green and shiny.
   • Integrate the tomato: Incorporate the cut tomatoes and mix gently to distribute them.
   • Add the burrata: Place the whole burrata ball in the center of the salad bowl or break the burrata with your hands into large pieces and spread it over the top. Ideally, open it a little so that the creamy interior (the stracciatella) is visible.
10. Mix the base: In the large bowl, place the drained pasta (cold or warm). Add the basil pesto and stir with enveloping movements until each piece of pasta is green and shiny.
11. Integrate the tomato: Incorporate the cut tomatoes and mix gently to distribute them.
12. Add the burrata: Place the whole burrata ball in the center of the salad bowl or break the burrata with your hands into large pieces and spread it over the top. Ideally, open it a little so that the creamy interior (the stracciatella) is visible.

To finish and serve

Just before serving, add a drizzle of extra virgin olive oil over the burrata and tomatoes. Sprinkle a little freshly ground black pepper for aroma. If you decided to use balsamic reduction, this is the time to put a few drops on top. Serve immediately to enjoy the contrast of textures. You can accompany it with some slices of toasted bread to take advantage of the creaminess of the cheese.

Nutritional Information

Here is an estimate of what this dish provides to your body. Remember that burrata is a cheese rich in fats, which gives us that incredible texture.

• Calories: 550 kcal
• Proteins: 18 g
• Fats: 28 g
• Carbohydrates: 55 g
• Fiber: 4 g

Note: Values are approximate per serving and may vary depending on the brand of pesto and the type of pasta you use.

5 keys to make it perfect

Although it is a simple recipe, there are small details that elevate the dish from «good» to «spectacular.» Here I share my secrets:

1. The doneness of the pasta:

   It is vital that the pasta is al dente. If it is overcooked, it will break when mixed with the pesto and the texture will be pasty. Remember that pasta continues to soften slightly when mixed with the sauce.

2. Burrata temperature:

   Take the burrata out of the refrigerator about 20 minutes before serving. If it's too cold, we lose much of its milky flavor and silky texture. We want it to be at room temperature.

3. Pesto Quality:

   Pesto is the flavor driver. If you use a store-bought one, look for one that has Extra Virgin Olive Oil and real pine nuts on the label. If you dare to vary, you can try a pasta salad with cilantro pesto for a different and more herbal touch.

4. Cutting the tomatoes:

   Don't add the tomatoes whole. By cutting them, we allow their acidic juices to mix with the pesto oil, creating a delicious natural vinaigrette at the bottom of the bowl.

5. Mix at the end:

   If you prepare the salad in advance, store the pasta with the pesto on one side and the burrata on the other. Mix and break the cheese right at the table. This prevents the dish from looking messy or the burrata from releasing too much milk prematurely.

When is it ideal to enjoy it?

This salad is the queen of sunny days. It's perfect for a summer lunch on the terrace or in the garden, as it doesn't need to be eaten steaming hot. It also works wonderfully as a single dish for a light weekday dinner when you arrive tired and want something delicious in less than 30 minutes. Being visually very attractive due to the colors of the Italian flag (green, white, and red), it looks great as a shared appetizer at family gatherings or informal celebrations.

Comparison table

Sometimes we look for variations or confuse recipes. Here I show you how our salad compares to other popular options of cold pasta.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how this salad turned out for you. Did you dare to add any extra ingredients or use a special pesto? Leave your comment and share your own tips with the community! I'm very excited to read how you adapt recipes at home.

Culinary glossary

So you don't have any doubts, here I explain some terms we used today:

• Al dente: Italian expression meaning «to the tooth». It refers to cooking pasta until it is cooked but maintains a slight firmness or resistance when bitten, without being raw or mushy.
• Burrata: Fresh Italian cheese made from cow's (or buffalo's) milk. On the outside, it looks like solid mozzarella, but inside it's filled with cream and shredded pasta pieces (stracciatella).
• Emulsion: A mixture of two liquids that normally don't mix well (like oil and water or vinegar). In pesto, we achieve this by beating the oil with the basil and cheese.
• Pesto: Raw sauce originating from Genoa, Italy. Traditionally made by crushing basil, pine nuts, garlic, Parmesan cheese, and olive oil.
• Balsamic reduction: Balsamic vinegar that has been simmered until some of the water evaporates, resulting in a thick, shiny, and sweeter sauce.

Pasta Salad with Burrata, Cherry Tomatoes, and Pesto

Pasta Salad With Burrata, Cherry Tomatoes, and Pesto: creamy and very smooth step-by-step recipe. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Italian

Keywords: salad, pasta, with, burrata, cherry tomatoes, pesto, Italian, salads, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 200 kcal

Preparation Time: PT20M

Cooking Time: PT0M

Total Time: PT20M

Recipe Ingredients:

• 250 g short pasta (fusilli or penne)
• Salted water for cooking
• Ice and cold water for cooling
• 1 cup fresh basil leaves
• 1 clove of garlic
• ¼ cup pine nuts or cashews
• ½ cup extra virgin olive oil
• Salt and pepper to taste
• 200 g cherry tomatoes (red and yellow)
• 1 ball fresh burrata
• Additional basil leaves for garnish
• Extra virgin olive oil to finish

Recipe Instructions:

Preparation: :

Preparation: 20 minutes

Cooking: :

Cooking: 0 minutes

Total: :

Total: 20 minutes

Servings: :

Servings: 4

Difficulty: :

Difficulty: Easy

Freshness of ingredients: :

Freshness of the ingredients: Always use fresh tomatoes and burrata to ensure optimal flavor and texture.

Balance in the mix: :

Balance in the mix: Do not overload the pasta with pesto to allow each element to shine without one overshadowing the other.

Correct chilling: :

Correct cooling: Well-chilled pasta maintains its structure and prevents it from becoming sticky on the plate.

Final touch: :

Finishing touch: The burrata should be broken just before serving to release its creaminess and complement the salad.

Aromatic decoration: :

Aromatic decoration: Always add fresh basil leaves, not only for decoration, but to intensify the aroma.

Variety of tomatoes: :

Variety of tomatoes: Use red and yellow tomatoes to give it an attractive visual touch and balanced flavor.

Ideal pairing: :

Ideal pairing: Pairs with dry white or rosé wines to enhance its freshness and aroma.

Step 1 :

Always use the indicated type of pasta to prevent it from becoming soft or too hard. Cooking al dente is key.

Step 2 :

Pesto should be made with fresh ingredients and, if you want to intensify its flavor, remember to lightly toast the pine nuts.

Step 3:

Consume the salad the same day to better enjoy the freshness of the burrata and tomatoes, which can lose intensity over time.

Editor's Rating:
4.6