Burrata Pasta Salad
Italian burrata pasta recipe with creamy burrata cheese, pasta, tomato, rocket, and basil sauce. The perfect summer meal ready in just 15 minutes!
Serving: 4
Calories: 406kcal
Ingredients
- 350 g penne pasta
- 2 burrata cheese balls, (125 g each)
- 80 g rocket leaves
- 250 g cherry tomatoes, cut into quarters
- 6 basil leaves
- sea salt
Basil oil:
- 15 g basil leaves, (roughly 30 leaves)
- 3 tablespoon extra-virgin olive oil
- 1 garlic clove, chopped
- 1 teaspoon cold water
- a pinch of sea salt
Instructions
- Cook the pasta in a large pot of lightly salted boiling water, until al dente, about 2-3 minutes shy of the time on the package instructions.
- Transfer the pasta to a strainer 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
Storage tips
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.
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Nutrition
Calories: 406kcal | Carbohydrates: 31g | Protein: 17g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 14mg | Potassium: 260mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1447IU | Vitamin C: 18mg | Calcium: 383mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.