Course: Pasta Salad
Cuisine: Italian
Prep Time: 5 minutes minutes
Cook Time: 8 minutes minutes
Total Time: 13 minutes minutes
Servings: 4
Calories: 406kcal
Italian burrata pasta recipe with creamy burrata cheese, pasta, tomato, rocket, and basil sauce. The perfect summer meal ready in just 15 minutes!
Print Recipe
- 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
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.
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.
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