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Lemon Burrata Pasta Salad Recipe
Ash Tyrrell

Lemon Burrata Pasta Salad Recipe

I recently made this lemon burrata pasta salad on a warm afternoon, and it instantly became my favorite summer dish. I was craving something fresh, creamy, and light but still satisfying enough to feel like a full meal.
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Total Time 30 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • pasta 12 oz / 340g – use short pasta like fusilli or farfalle so the dressing clings well
  • burrata cheese 8 oz / 225g – tear it fresh for a creamy, rich texture that melts into the salad
  • cherry tomatoes 1.5 cups, halved – choose ripe, sweet tomatoes for a juicy burst in every bite
  • baby arugula 2 cups – adds a peppery freshness that balances the creamy burrata
  • olive oil 1/4 cup – use extra virgin for a smooth, fruity base in the dressing
  • lemon juice 3 tbsp, fresh – fresh-squeezed is essential for bright, tangy flavor
  • lemon zest 1 tsp – enhances citrus aroma and deepens lemon flavor
  • garlic 1 small clove, grated – adds a subtle savory kick without overpowering
  • parmesan cheese 1/3 cup, freshly grated – gives salty depth and umami richness
  • salt to taste – enhances all the fresh flavors in the salad
  • black pepper 1/2 tsp – adds gentle heat and balance
  • red pepper flakes optional, 1/4 tsp – for a light spicy finish

Method
 

  1. Boil a large pot of salted water until it reaches a rolling boil. Add your pasta and cook until al dente for the best texture. Drain and rinse lightly with cool water to stop cooking.
  2. In a bowl, whisk together olive oil, lemon juice, lemon zest, and garlic. Season with salt, pepper, and optional chili flakes for heat. Mix until smooth and slightly thickened for better coating.
  3. Slice cherry tomatoes in half and wash baby arugula thoroughly. Keep burrata chilled until ready to serve for best creaminess. This keeps everything fresh and vibrant when mixed.
  4. Add cooled pasta into a large mixing bowl and pour dressing over it. Toss well so every piece is coated evenly with lemon flavor. Let it sit for a few minutes to absorb the dressing.
  5. Gently fold in tomatoes and arugula without breaking them. Add parmesan cheese for a salty, nutty depth. Mix lightly to keep the salad airy and fresh.
  6. Tear burrata over the top so it melts into the warm pasta. Drizzle a little olive oil for shine and richness. Serve immediately for the best creamy texture experience.

Notes

  • I always let the pasta cool slightly so burrata doesn’t melt too fast
  • I prefer fresh lemon juice over bottled because it tastes brighter and cleaner
  • I add burrata at the very end so it stays creamy and visually appealing
  • I sometimes roast cherry tomatoes for a deeper, sweeter flavor
  • I drizzle extra olive oil just before serving for a restaurant-style finish