This Lemon Burrata Pasta Salad isn’t just a dish; it’s an experience – vibrant, refreshing, and incredibly satisfying. What makes it even better? Its surprising simplicity! With minimal steps and readily available ingredients, you can whip up this elegant pasta salad that tastes like sunshine in a bowl.

It’s the perfect centerpiece for a light lunch, a stunning side dish for summer barbecues, or even a sophisticated yet easy weeknight dinner. The combination of tangy lemon, rich cheese, and fresh components creates a flavour profile that’s both complex and utterly delightful. Try it tonight—you won’t believe how simple it is to create such a crowd-pleasing masterpiece! This Lemon Burrata Pasta Salad is destined to become a new favourite.

Ingredients:

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Pasta: 1 lb (450g) short pasta like fusilli, rotini, orecchiette, or penne (choose a shape that holds dressing well)
Burrata Cheese: 8 oz (225g) fresh burrata, preferably two 4oz balls
Extra Virgin Olive Oil: 1/2 cup (120ml), plus extra for drizzling
Lemons: 2 large, for zest and juice (about 1/4 cup or 60ml juice + 1 tbsp zest)
Garlic: 1-2 cloves, finely minced or grated
Fresh Basil: 1/2 cup packed, roughly chopped
Fresh Mint or Parsley: 1/4 cup packed, roughly chopped (optional, but adds freshness)
Cherry Tomatoes: 1 pint (about 2 cups), halved or quartered if large
Red Pepper Flakes: 1/4 – 1/2 teaspoon (optional, for a hint of heat)
Salt: To taste (for pasta water and dressing)
Black Pepper: Freshly ground, to taste

User Tip: For extra richness and a slightly different flavour profile, you could stir a tablespoon of good quality pesto into the vinaigrette.

Universal Tip: Salt your pasta water like the ocean! This is crucial for flavouring the pasta from the inside out. Don’t rely solely on seasoning the final dish.

Universal Tip: Use high-quality extra virgin olive oil; its flavour is prominent in the vinaigrette and makes a significant difference in the final taste of your Lemon Burrata Pasta Salad.

Step-by-Step Instructions

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Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (tender but still firm to the bite). Cooking it al dente ensures the pasta maintains a pleasant texture and doesn’t become mushy after absorbing the vinaigrette.
Reserve Pasta Water: Before draining, reserve about 1/2 cup of the starchy pasta water. This water is liquid gold and can be used later to adjust the consistency of the dressing if needed. This is a great way to enhance the silkiness of the dressing.
Drain and Cool Pasta: Drain the pasta well in a colander. You can rinse it briefly under cold water to stop the cooking process and cool it down slightly, which helps prevent the burrata from melting instantly upon contact. Drizzle with a touch of olive oil and toss gently to prevent sticking while it cools further. Set aside.
Prepare the Lemon Vinaigrette: While the pasta cooks or cools, prepare the dressing. In a medium bowl, whisk together the 1/2 cup extra virgin olive oil, the zest and juice of both lemons, and the minced garlic. Whisking vigorously helps emulsify the oil and lemon juice, creating a stable dressing that coats the pasta evenly.
Season the Vinaigrette: Season the dressing generously with salt, freshly ground black pepper, and red pepper flakes (if using). Taste and adjust seasonings as needed – it should be bright and zesty. Remember the pasta itself is relatively plain, so the dressing needs to be well-seasoned. A well-seasoned vinaigrette is the backbone of this salad.
Combine Pasta and Dressing: Pour the lemon vinaigrette over the cooled pasta in a large serving bowl. Add the halved cherry tomatoes and chopped fresh herbs (basil and mint/parsley, if using). Toss everything together gently until the pasta and tomatoes are evenly coated. If the salad seems a bit dry, add a tablespoon or two of the reserved pasta water to loosen it up.
Add the Burrata: Just before serving, gently nestle the burrata balls into the pasta salad or place them on top. You can leave them whole for a dramatic presentation or tear them open slightly. Tearing them just before serving allows the creamy interior to spill out, creating luscious pockets of richness throughout the Lemon Burrata Pasta Salad.
Garnish and Serve: Drizzle a little extra virgin olive oil over the burrata and the salad. Garnish with a few extra basil leaves and another sprinkle of black pepper or red pepper flakes. Serve immediately for the best texture and temperature contrast. The final drizzle of olive oil adds a luxurious sheen and enhances the overall flavour.

Serving Ideas

Serving your Lemon Burrata Pasta Salad is all about highlighting its fresh flavours and creamy star ingredient. Present it in a wide, shallow bowl to showcase the vibrant colours of the tomatoes, herbs, and the stunning burrata centerpiece. Before bringing it to the table, give the burrata a final drizzle of high-quality extra virgin olive oil and a sprinkle of flaky sea salt and freshly cracked black pepper. A few small basil leaves scattered over the top add a final touch of freshness.

For pairings, this Lemon Burrata Pasta Salad is wonderfully versatile. It stands beautifully on its own as a light main course, perhaps accompanied by slices of crusty artisan bread or focaccia for mopping up the creamy dressing remnants. If serving as part of a larger meal, consider pairing it with simple grilled proteins like chicken breast, shrimp skewers, or even grilled halloumi for a vegetarian option.

The bright lemon notes also complement flaky white fish like grilled cod or snapper beautifully. For a refreshing beverage pairing, a crisp Sauvignon Blanc, Pinot Grigio, or a dry Rosé wine cuts through the richness of the burrata perfectly. Non-alcoholic options like sparkling water with lemon slices or iced green tea work wonderfully too. Plating individually? Start with a bed of pasta salad and gently place a portion of torn burrata on top, ensuring some creamy stracciatella is visible.

FAQs

1. Can I make Lemon Burrata Pasta Salad ahead of time?

While pasta salad often benefits from sitting, this Lemon Burrata Pasta Salad is best enjoyed fresh, primarily because of the burrata. The burrata’s texture is optimal right after opening. You can prepare the pasta and vinaigrette separately a day ahead. Cook and cool the pasta (toss with a little olive oil to prevent sticking), store it in an airtight container in the fridge. Make the vinaigrette and store it separately. Toss the pasta, vinaigrette, tomatoes, and herbs together about 30 minutes before serving, and add the fresh burrata just before placing it on the table.

2. What’s the best type of pasta to use for this salad?

Short pasta shapes with plenty of nooks and crannies are ideal for catching the zesty lemon vinaigrette and bits of creamy burrata. Fusilli, rotini, cavatappi, orecchiette, or even medium shells work exceptionally well. Avoid long strands like spaghetti or linguine, as they don’t incorporate as nicely into this style of salad. Whole wheat or protein pasta can also be used for added nutrition, just cook according to package directions until al dente.

3. I can’t find burrata! What’s a good substitute?

While burrata’s unique creamy texture is hard to replicate exactly, fresh mozzarella is the closest substitute. Use good-quality fresh mozzarella balls (bocconcini or ciliegine) or tear a larger ball into bite-sized pieces. For a touch more richness, you could drizzle the mozzarella with a tablespoon of heavy cream or mix some ricotta cheese into the salad along with the mozzarella. Feta could also work for a saltier, tangier variation, though it changes the dish’s character significantly. Burrata offers The nutritional benefits of burrata cheese, including calcium and protein.

4. Can I add protein to this Lemon Burrata Pasta Salad?

Absolutely! This salad is a fantastic base for added protein. Grilled or shredded chicken, cooked shrimp, canned tuna (packed in oil, drained), or chickpeas (garbanzo beans) are excellent additions. For a vegetarian boost, white beans or lentils would also work well. Add the cooked protein when you toss the pasta with the vinaigrette and tomatoes.

5. How long will leftovers last?

Leftover Lemon Burrata Pasta Salad is best eaten within 1-2 days. Store it in an airtight container in the refrigerator. Note that the burrata will firm up and lose its signature creamy texture once refrigerated and mixed in. The herbs may also wilt slightly. It will still taste good, but it won’t be quite the same as when freshly made. It’s often best to store components separately if planning for leftovers.

6. Should I use fresh or bottled lemon juice?

Fresh lemon juice is highly recommended for this recipe! The bright, vibrant flavour of fresh lemon is a key component of the Lemon Burrata Pasta Salad. Bottled lemon juice often has a duller, sometimes slightly bitter taste and lacks the aromatic punch of fresh zest, which is also crucial here. Plus, lemons offer various Health benefits of lemons, adding more than just flavour.

Conclusion

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This Lemon Burrata Pasta Salad is more than just a recipe; it’s a celebration of fresh, simple ingredients coming together in perfect harmony. The zesty lemon vinaigrette cuts through the incredible richness of the creamy burrata, while fresh herbs and juicy tomatoes add bursts of flavour and colour. It’s an elegant yet easy dish that’s perfect for impressing guests at a summer gathering or simply treating yourself to a delicious and satisfying meal any night of the week.

The contrast between the warm (or room temperature) pasta, the cool, creamy burrata, and the bright dressing is truly sensational. If you enjoy vibrant flavours and delightful textures, this pasta salad is a must-try. For other delightful pasta ideas, you might enjoy our Garlic Butter Chicken Bites & Parmesan Pasta.

Pro Tip: For an extra layer of flavour, try grilling or blistering your cherry tomatoes before adding them to the salad. This intensifies their sweetness.

Pro Tip: Let the burrata sit at room temperature for about 20-30 minutes before serving; this enhances its creamy texture, making it even more luscious when opened over the salad.

Want to switch things up? Add a handful of peppery arugula along with the basil for a slightly bitter counterpoint. Toasted pine nuts or chopped pistachios would add a lovely crunch. For a heartier version, stir in some cooked asparagus or green beans. End the meal on a sweet note with something equally bright like our Luscious Lemon Raspberry Swirl Cheesecake Cups. Enjoy creating your perfect Lemon Burrata Pasta Salad!

The Ultimate Lemon Burrata Pasta Salad Recipe

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This bright and refreshing pasta salad features zesty lemon, creamy burrata, and fresh herbs — a perfect dish for warm days or anytime you want something light yet satisfying.

Author: Kiera
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Salad
Method: Boiled
Cuisine: Italian-Inspired

Ingredients

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300g pasta (fusilli or farfalle)
2 balls burrata cheese
1/4 cup extra virgin olive oil
Juice and zest of 1 lemon
1 cup cherry tomatoes, halved
1/4 cup fresh basil leaves, torn
1/4 cup chopped parsley
Salt and pepper to taste
Optional: red pepper flakes for heat

Instructions

Cook pasta according to package instructions. Drain and rinse under cold water to cool.
In a large bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper.
Add the cooled pasta, cherry tomatoes, basil, and parsley. Toss to coat.
Gently tear and place burrata over the salad.
Sprinkle with red pepper flakes if using, and serve immediately or chilled.

Notes

For best flavor, use high-quality olive oil and fresh herbs. This salad can be made a few hours ahead but add the burrata just before serving.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 4g
Sodium: 250mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 15g
Cholesterol: 35mg

Keywords: lemon pasta salad, burrata pasta, summer salad, lemon burrata, fresh pasta salad