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This Citrus Cheese Pasta Salad brings together tangy lemon, smooth burrata, and peppery arugula, all mixed with al dente pasta and crunchy pistachios. The zingy citrus balances the rich cheese perfectly, while the arugula adds a nice peppery kick. The nuts give that satisfying crunch that turns a basic pasta dish into something you'll definitely remember.
I whipped up this pasta mix for my sister's baby shower a few weeks back and folks were fighting over the last bits. My brother-in-law, who usually runs from anything leafy, came back for more and wanted to know how to make it! There's just something about mixing rich cheese with bright lemon that makes everyone forget they're actually eating something good for them.
What You'll Need
- For The Salad: Parmigiano Reggiano, burrata, pistachios, girelle pasta, basil pesto, arugula.
- For The Dressing: Fresh lemon juice, extra virgin olive oil, pepper, salt.
Easy Cooking Guide
- Get Your Pasta Ready:
- Cook pasta in heavily salted water until tender but firm. Drain and let it cool completely before mixing everything.
- Whip Up The Citrus Dressing:
- Mix olive oil with fresh lemon juice, pepper, and salt until well combined.
- Put Everything Together:
- Mix the cold pasta with half the dressing and grated Parmigiano. Toss in arugula with more dressing and stir gently.
- Finish It Off:
- Put everything on a nice serving dish. Top with pieces of burrata, small spoonfuls of pesto, and chopped pistachios.
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Finding Perfect Flavor
This pasta dish shows off what Italians do best – balancing flavors and textures. You get creamy cheese with zingy lemon, soft pasta with crunchy nuts, and spicy greens with smooth pesto.
Switch Things Up
Feel free to toss in some cherry tomatoes, fresh figs, or thin slices of prosciutto for something different. The basic recipe stays the same, but small changes keep it interesting every time.
Change With The Seasons
Spring: Throw in asparagus and fresh peas. Summer: Add zucchini strips or grilled corn. Fall: Mix in roasted squash or apple chunks. Winter: Include roasted red peppers and sun-dried tomatoes.
Perfect Party Food
When you're having guests over, this dish really shines. You can prep most of it ahead, it doesn't need warming up, and it always looks fancy on the table.
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I've been cooking different versions of this pasta mix for about twenty years, ever since I tried something like it at a small restaurant in Florence. The owner saw me trying to figure out what was in it and kindly shared how she made the lemon dressing. She told me to use pasta water instead of regular water if I needed to thin the dressing – a trick I still use now. It's these small discoveries that make cooking so fun, linking us across years and miles through our shared love of good food.
Frequently Asked Questions
- → What pasta works if girelle isn't available?
- Short, twisted pastas like fusilli, rotini, or cavatappi are good stand-ins for girelle since they catch sauce well and have a similar texture.
- → Can I prepare it in advance?
- You can prep this the day before—cook the pasta, mix the dressing, and chop the toppings—but wait to add arugula and burrata until you're ready to eat.
- → What’s a good swap for burrata?
- Fresh mozzarella works as a swap, but for extra creaminess, mix small bits of mozzarella with ricotta or mascarpone for a texture close to burrata.
- → Is this dish served cold or at room temperature?
- Serve it cool or at room temperature so the flavors pop and the burrata stays creamy.
- → How can I add more to make it filling?
- Throw in some proteins like shrimp, grilled chicken, or prosciutto. Cherry tomatoes or roasted veggies make it heartier too.