Burrata Pasta Salad

This Burrata Pasta Salad is one of those summer recipes that feels special without being difficult. The creamy burrata, bright vegetables, fresh herbs, and silky shallot dressing make it perfect for everything from lunch on the patio to a cookout side dish.

Burrata Pasta Salad is fresh, colorful, and packed with summer flavor. Tender pasta, asparagus, green beans, tomatoes, and fresh herbs are tossed with a silky shallot Dijon dressing, then topped with creamy burrata for an easy dish that feels a little special. Serve it as a vegetarian main dish, an impressive side for entertaining, or one of the best pasta salads to make all summer long.

Why You’ll Love This Burrata Pasta Salad

• Fresh and full of summer flavor. The asparagus, green beans, tomatoes, and herbs keep this pasta salad light and bright.
• The burrata makes it extra special. Creamy burrata melts slightly into the pasta and dressing for an incredible finish.
• Perfect for entertaining. It looks beautiful on a platter and can be made mostly ahead of time.
• The dressing is unique and delicious. Simmering the shallots in oil creates a silky dressing with so much flavor.
• Works as a vegetarian main dish or side. Serve it for lunch, dinner, cookouts, or summer gatherings.

In Giada’s recipe, she calls for fregola, similar to Israeli Couscous, for the pasta and wax and green beans. In my first try, I found that the couscous didn’t do anything for the dish; it needed more chew and texture, so I swapped in a Torchiette pasta which not only is much more pretty than the little couscous balls, but it holds the dressing better and compliments the cut beans in the dish. For the wax beans, my taste testers and myself are not fans of that aptly named legume so I bought fresh asparagus and it was a huge win. I also tweaked quantities during testing to get the best and brightest flavor possible. Let’s dive in and make this delicious pasta recipe.

Ingredients in Burrata Pasta Salad

Green Beans, Asparagus, and Tomatoes

Fresh green beans and asparagus give this pasta salad great texture and color, while cherry tomatoes add freshness and acidity that balance the creamy burrata beautifully.

Edamame

Shelled edamame adds a slightly nutty flavor and hearty texture that makes the salad feel more substantial. It works surprisingly well with the fresh vegetables and herbs.

Pasta

Choose a pasta shape with ridges or curves that hold onto the dressing. Rotini, fusilli, cavatappi, or torchiette all work well.

Fresh Herbs

Fresh basil and tarragon give the salad its bright summer flavor. Tarragon adds a subtle lemon-anise flavor that pairs beautifully with the vegetables and creamy cheese.

Burrata

Burrata is what takes this pasta salad over the top. The outside is soft mozzarella while the center is creamy and rich. Spoon a little extra dressing over the burrata just before serving for the best flavor.

What Makes the Dressing So Good

This dressing is the real secret to this pasta salad. Shallots are slowly simmered in olive oil and avocado oil until completely soft, which gently infuses the oils with flavor. Once blended with Dijon mustard, apple cider vinegar, and salt, the result is a silky, rich dressing that still tastes light and fresh.

It’s simple, unique, and one of those dressings you’ll want to drizzle on everything all summer long.

Ingredients for the Shallot Dressing

Shallots

Shallots add a mild onion-garlic flavor that becomes sweet and mellow as they slowly cook in the oil.

Olive Oil and Avocado Oil

Simmering the shallots in a combination of olive oil and avocado oil gently infuses the oils with flavor while creating an incredibly silky dressing.

Apple Cider Vinegar, Dijon, and Salt

Apple cider vinegar keeps the dressing bright and fresh while Dijon mustard adds depth and helps everything blend together beautifully.

Why Burrata Works So Well in This Pasta Salad

Burrata is what makes this pasta salad feel extra special. The outside is soft mozzarella while the center is rich, silky cream that gently melts into the warm pasta and dressing. Spoon a little extra dressing over the burrata just before serving and it becomes incredibly luscious without feeling heavy.

Because the flavors in this salad are already bright and fresh, I actually skip black pepper here. The vegetables, herbs, creamy burrata, and tangy dressing are delicate in the best way, and too much pepper tends to overpower them.

Just before serving, finish the salad with a pinch of flaky salt like Maldon. That little bit of crunch and extra salt on top brings all the flavors together beautifully.

Best Pasta Shapes for Pasta Salad

Short pasta shapes with ridges or curves work best because they hold onto the dressing and vegetables. Rotini, fusilli, torchiette, or cavatappi are all great choices.

Avoid long pasta like spaghetti or linguine, which can make pasta salad difficult to serve and eat.

Tips for the Best Burrata Pasta Salad

• Salt the pasta water well for the best flavor.
• Don’t overcook the asparagus or green beans. They should stay bright and slightly crisp.
• Transfer the vegetables to ice water after blanching to stop the cooking and keep the color vibrant.
• Add the burrata just before serving so it stays creamy and fresh.
• Finish with flaky salt for extra texture and flavor.

Variations and Add-Ins

• Add grilled chicken for extra protein.
• Substitute mozzarella pearls if serving a larger crowd.
• Add arugula just before serving for a peppery bite.
• Swap asparagus for snap peas or zucchini in late summer.
• Try fresh mint along with the basil for an even brighter flavor.

For pairing this salad, try my Chicken Piccata, or Citrus Marinated Chicken Breasts.

Whether you serve this Burrata Pasta Salad as an easy summer dinner or a side dish for entertaining, it’s one of those recipes people immediately ask about after the first bite. The creamy burrata, bright vegetables, fresh herbs, and silky shallot dressing make every forkful feel fresh and special. If you’re looking for a pasta salad that’s a little different from the usual, this one is absolutely worth making all summer long.

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5 from 3 votes

Burrata Pasta Salad

Fresh vegetables, herbs, tender pasta, and creamy burrata are tossed with a silky shallot Dijon dressing in this beautiful summer pasta salad. Serve it as a vegetarian main dish or an impressive side dish for cookouts, lunches, or easy entertaining.

Course Meatless Main Dish, Salad

Keyword pasta, salad, vegetarian,

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 633

Author Sally Humeniuk

Cook ModePrevent your screen from going dark

Ingredients 

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Salad Dressing Ingredients

• 3 large shallots
• ¾ cup extra virgin olive oil
• ¾ cup avocado oil or other light oil like canola
• ¼ cup apple cider vinegar
• 1 tsp Dijon mustard
• ½ tsp kosher salt or sea salt

Pasta Salad Ingredients

• ½ pound haricots verts, French green beans or regular green beans, trimmed into 1-inch pieces.
• ½ pound asparagus spears trimmed into 1-inch pieces, using only the top 2 or 3 inches of the asparagus.
• ½ pound favorite pasta rotini or torchiette work well
• ¾ cup shelled edamame
• 1 cup cherry tomatoes, (quartered)
• 2 tbsp tarragon leaves chopped
• 2 tbsp fresh basil leaves chopped
• 1 pound fresh burrata 2 whole balls cut into thirds
• Flake salt like Maldon

Instructions

Make the dressing:

• Place the shallots, olive oil, and avocado oil in a small saucepan over low heat. Cook the shallots gently for 25 minutes, until a knife is easily inserted all the way through the shallots (the shallots should be very soft). Remove from the heat and allow them to cool to room temperature.
  3 large shallots, ¾ cup extra virgin olive oil, ¾ cup avocado oil
• Place the softened shallots along with ½ cup of the oil, the cider vinegar, Dijon mustard and kosher salt in a food processor. Process until smooth. Taste and add salt if needed. Set aside.
  ¼ cup apple cider vinegar, 1 tsp Dijon mustard, ½ tsp kosher salt

Make the salad:

• To prepare the salad, bring two medium saucepans of salted water to a boil. One will be for your pasta and one to blanch the beans and asparagus. Fill a bowl with cold water and ice, and set it aside.
• Add the pasta to one pot of boiling water, and allow to cook until al dente (you may add extra water to this one to flavor the pasta). In the second pan, add the green beans and let them boil for one minute. Add the asparagus to the green beans and boil two minutes more. Using a strainer or sieve, remove the beans and asparagus and place them in the ice water until the pasta is done cooking.
  ½ pound haricots verts, French green beans, ½ pound favorite pasta, ½ pound asparagus spears
• Drain the pasta, add to a large bowl and add ½ cup of the dressing. Drain the green beans and asparagus and add to pasta along with edamame, quartered cherry tomatoes, tarragon leaves and fresh basil. Season with ½ teaspoon kosher salt, and toss gently.
  ¾ cup shelled edamame, 1 cup cherry tomatoes, (quartered), 2 tbsp tarragon leaves, 2 tbsp fresh basil leaves
• Divide the salad onto serving plates, top with burrata thirds. Spoon more dressing as desired onto the burrata and sprinkle finished salad with flake salt. Enjoy.
  1 pound fresh burrata, Flake salt

Notes

• Use a pasta shape with ridges or curves like rotini, fusilli, cavatappi, or torchiette so the dressing clings well to the pasta.
• Be careful not to overcook the asparagus and green beans. They should stay bright and slightly crisp.
• Transfer the vegetables to ice water after blanching to stop the cooking and preserve the vibrant color.
• Simmer the shallots gently until completely soft for the smoothest dressing and best flavor.
• Add the burrata just before serving so it stays creamy and fresh.
• Finish with flaky salt like Maldon for extra texture and flavor.
• Fresh mozzarella pearls may be substituted for burrata if serving a larger crowd.
• This pasta salad keeps well refrigerated for up to 3 to 4 days, though you may want to add a little extra dressing before serving leftovers.

Nutrition Facts

Burrata Pasta Salad

Amount Per Serving (1.5 cup)

Calories 633 Calories from Fat 423

% Daily Value*

Fat 47g72%

Saturated Fat 14g88%

Polyunsaturated Fat 3g

Monounsaturated Fat 20g

Cholesterol 54mg18%

Sodium 215mg9%

Potassium 501mg14%

Carbohydrates 39g13%

Fiber 5g21%

Sugar 5g6%

Protein 22g44%

Vitamin A 1331IU27%

Vitamin C 15mg18%

Calcium 484mg48%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe slightly changed from Giadzy’s Sardinian Pasta Salad.