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.
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.