Burrata Pasta Salad

5 from 3 votes

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.

Prep Time15

Cook Time45

Total Time1

Course: Meatless Main Dish, Salad

Keyword: pasta, salad, vegetarian,

Servings:

Calories: 633kcal

Author: Sally Humeniuk

Ingredients

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