Cook the pasta in a large pot of well-salted boiling water (1.5 tbsps of sea salt for 3.5 lt of water) , until al dente, about 2-3 minutes shy of the time on the package instructions.
Transfer the pasta in a colander and place it very quickly under cool running water for a couple of seconds. Drain the pasta, and let it cool slightly, before mixing it with the rest of the ingredients.
Place the pasta in a large serving bowl. Add in the tomatoes, followed by the rocket leaves and basil leaves. Mix all the ingredients.
Finally, top the pasta with burrata cheese. You can leave it whole or cut it open and give all the ingredients a quick mix. Drizzle the basil oil on top and serve.
For the basil oil:
Place the basil leaves, garlic, a generous pinch of sea salt, and a tiny bit of water in a blender or food processor.
Pulse for 30 seconds, slowly incorporating the olive oil into the jug/bowl, until all the ingredients are combined.
Notes
How to store:Place the pasta salad (without the burrata) in an air-tight container and store in the fridge up to 3 days. Add the burrata cheese just before serving.