Pasta Salad with Burrata and Lemon Basil Vinaigrette
Pasta salad with a lemon basil vinaigrette and burrata.
Servings: 6
Ingredients
- 250g / ½lb short pasta I used fusili
- 45g / ¼ cup olives
- 4-5 This is an affiliate link.sun-dried tomatoes sliced
- 10 cherry tomatoes halved
- 2 roasted red peppers jarred, sliced
- 5 marninated artichokes chopped
- 1 burrata ball
For the vinaigrette
- 10 leaves fresh basil
- ½ clove garlic
- ½ lemon zest only
- 1 lemon juice only
- 3 tbsp This is an affiliate link.olive oil
- Salt to taste
Instructions
- Cook the pasta in a pot of salted boiling water according to package instructions.
- Meanwhile make the lemon basil vinaigrette by combining the zest of half a a lemon and and juice of a whole lemon, garlic, olive oil, a healthy pinch of salt and chopped basil in a mason jar. Put the lid on and shake until the dressing is emulsified.
- Slice the olives and cherry tomatoes in half or quarter them, slice the marinated red peppers and chop up the artichokes into bite-sized pieces.
- When the pasta is done, drain and dress with the vinaigrette while still hot, cover with plastic wrap to prevent from drying out and allow it to come to room temperature.
- Once the pasta is at room temperature, add the remaining ingredients but the burrata. Mix well to combine and add more salt to taste. Refrigerate for a couple of hours for the flavours to blend. Top with the burrata cheese and sprinkle with more chopped basil before serving.
Notes
The pasta will absorb more flavour if dressed while hot.
Nutrition
Calories: 279kcal | Carbohydrates: 36g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 0.1mg | Sodium: 817mg | Potassium: 228mg | Fiber: 3g | Sugar: 3g | Vitamin A: 648IU | Vitamin C: 22mg | Calcium: 35mg | Iron: 1mg