Pasta Salad with Burrata and Sun-Dried Tomatoes

Now that I’m back in NYC after spending a little over a week in beautiful Belize, it’s time to get back to one of my absolute summer staples: Pasta Salad.

This summer pasta salad is so simple and yet so delicious (an ode to an Italian summer, of course). It’s made with perfectly cooked pasta, creamy burrata, sun-dried tomatoes, Italian meats, basil, and tomatoes.

I also threw together a simple dressing, and BOOM — absolute perfection.

Pasta Salad with Burrata Ingredients

You can add any additions you’d like (or omit anything you don’t love), but here’s what I added to this dish:

Pasta: I used fusilli, but you can use whatever shape makes you happy.

Burrata: Of course.

Sun-dried tomatoes: Drained (oil reserved).

Cherry tomatoes

Italian meats: I used crispy prosciutto, calabrese salami, and regular salami.

Parmigiano Reggiano: Because it goes on everything, haha!

Dressing: I just mixed some extra virgin olive oil, the reserved sun-dried tomato oil, Italian seasoning, salt, red pepper flakes, and red wine vinegar

Basil

For other ideas, feel free to add some spinach, pepperoncini, roasted peppers, etc.

How to Make Pasta Salad with Burrata

Here’s how to throw this easy pasta salad together.

Step 1: Cook your pasta (and prosciutto!)

Now’s the perfect time to preheat your oven to 350 degrees F and pop in 2-3 prosciutto slices. Cook this until crispy (about 15-20 mins), and then remove, let cool, and chop into pieces.

You can also add water to a pot and bring it to a boil. Once ready, salt the water and add your pasta. Stir it up, then cook until al dente. When done, make sure to drain the pasta and run it under some cold water.

Step 2: Chop, chop, chop!

Now you can chop up any ingredients that require a knife — this means you can cut the salami into small pieces and halve the cherry tomatoes. Julienne the basil into strips (you can easily do this by laying the basil leaves on top of each other, rolling them like a cute little cigar, and chopping them).

If your sun-dried tomatoes are precut, just make sure you’re draining them out of their oil and set them aside.

Step 3: Make the dressing.

Add all of the dressing ingredients together and mix! (I use extra virgin olive oil, sun-dried tomato oil (yes, the same one they were packed in!), Italian seasoning, salt, red pepper flakes, and red wine vinegar.

Step 4: Mix everything together.

Now just add everything (plus the Parmigiano) to a bowl and mix! Taste for seasoning and then add the beautiful burrata on top. I like to then sprinkle the cheese with some olive oil, red pepper flakes, Italian seasoning, and a little salt for a beautiful presentation.

Print Recipe

Pasta Salad with Burrata

This pasta salad is so simple and yet so delicious (an ode to an Italian summer, of course). It's made with creamy burrata and sun-dried tomatoes.

Cook Time15 minutes mins

Course: Side Dish

Cuisine: Italian

Keyword: italian pasta salad, pasta salad

Servings: 6 people

Ingredients

• 8 oz pasta uncooked
• 1.5 cups cherry tomatoes halved
• 2-3 slices prosciutto
• 4 oz julienned sun-dried tomatoes packed in oil drained
• 2.5 oz salami chopped (I mix spicy and regular)
• 2 tbs grated Parmigiano-Reggiano
• 8 oz burrata
• 6-10 basil leaves julienned, plus more for garnish

For the dressing

• ¼ cup extra virgin olive oil
• ¼ cup oil from the sun-dried tomato jar
• 1 garlic clove minced
• 1-2 tbs red wine vinegar
• 1.5 teaspoon Italian seasoning
• 1 teaspoon kosher salt plus more to taste
• ¼ teaspoon black pepper
• Pinch red pepper flakes

Instructions

• Preheat over to 350 degrees F and add 2-3 slices of prosciutto to a baking tray. Cook for ~15-20 minutes or until crispy. Remove and let cool before chopping into small pieces.
• Meanwhile, add a pot of water to the stove over high heat. Once boiling, add a big pinch or 2 of salt, then add the pasta. Stir to that it doesn't clump, then cook until al dente. Once done, drain, and rinse with cold water. Set aside.
• Make the dressing by combining all of the ingredients. Shake up and taste test along the way and add more salt, pepper, or red wine vinegar per your preference.
• Add the pasta, chopped meats, tomatoes, sun-dried tomatoes, basil, and Parmigiano to a big bowl. Stir to combine, then pour the dressing over it and stir again. Then, break apart the 8 oz burrata (it may be in 2 pieces in the package), and place on top of the pasta. Finish by drizzling with a bit of olive oil and sprinkling with salt, red pepper flakes, and Italian seasoning.