Description
A refreshing and vibrant salad featuring girelle pasta, creamy burrata, and a zesty lemon vinaigrette.
Ingredients
Scale
- ½ lb girelle (spiral‑shaped) pasta
- ½ cup extra‑virgin olive oil
- Juice of 1–2 lemons
- 2 cups fresh arugula
- 1 cup Parmigiano Reggiano, grated
- 8 oz burrata cheese (1 ball)
- ¼ cup chopped pistachios
- Basil pesto, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and let it cool slightly.
- In a small jar or bowl, whisk or shake together olive oil, lemon juice, salt, and pepper to make the vinaigrette.
- In a mixing bowl, combine the warm pasta with vinaigrette, arugula, and grated Parmigiano. Adjust lemon, salt, or pepper to taste. Let pasta cool to room temperature.
- Transfer to a serving plate or bowl. Top with the whole burrata ball. Drizzle extra olive oil and basil pesto over the top. Scatter chopped pistachios and extra Parmigiano around burrata.
Notes
- For a more intense lemon flavor, add more lemon juice to the vinaigrette.
- Feel free to substitute arugula with spinach or mixed greens if desired.
- This salad is best served fresh but can be stored in the refrigerator for a day.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Lemon Burrata Girelle Salad, burrata and lemon salad