Burrata Pasta Salad (Print Version)

# Ingredients:

→ Pasta Salad Base

01 - 1 cup freshly grated Parmigiano Reggiano
02 - 1-2 cups fresh arugula
03 - 8 oz. burrata cheese
04 - 1/4 cup roughly chopped pistachios
05 - 1/2 lb. girelle pasta (or use any short-cut pasta)
06 - Add basil pesto as much as you'd like (store-bought or homemade version works great)

→ Lemon Dressing

07 - Fresh lemon juice (1 or 2 lemons, adjust based on your tanginess preference)
08 - 1/2 cup extra virgin olive oil, and a bit more to drizzle if needed
09 - Salt and black pepper, freshly ground, to taste

# Instructions:

01 - Boil a big pot of water until it's bubbling away. Add in a good sprinkle of salt so the water tastes salty like the ocean. Dump in the girelle pasta (or any short pasta you picked) and cook until it's got a slight bite but isn't mushy. Follow the package instructions for timing.
02 - Drain the cooked pasta using a colander but skip rinsing—you want the starches to help the dressing stick! Lay the pasta out on a wide bowl or sheet to cool completely. This way, your burrata won't melt, and your fresh greens won't get soggy.
03 - Time to mix your zingy vinaigrette! Grab a lidded jar or a container that seals well. Pour in olive oil, squeeze lemon juice (begin with one lemon and add more based on taste), and toss in a pinch of salt along with some grinds of pepper. Pop the lid on, shake it up until thickened a bit, then taste and tweak as needed.
04 - In a big bowl, mix your cooled pasta with the arugula and most of the Parmigiano Reggiano. Pour in about two-thirds of your zingy lemon dressing. Gently toss everything together, and take a taste. Want more cheese, arugula, or dressing? Tweak it until you’re happy!
05 - Move the pasta mix to a serving dish or individual plates. Pull apart the burrata for a rustic look or plop it whole in the center—it’s up to you! Spoon some basil pesto around, sprinkle over the pistachios, drizzle with olive oil, and top with the leftover Parmigiano. It’s all about those finishing touches!
06 - Enjoy this beauty as soon as it's ready. The mix of creamy burrata and room-temperature pasta is unbeatable! It’s perfect for a summer meal, as a side for your cookouts, or an elegant appetizer for guests.

# Notes:

01 - This dish combines creamy burrata, tangy lemon, and fresh greens, making each bite light and flavorful.
02 - Feel free to play with pasta shapes like fusilli, penne, or bow ties—they're all great options.
03 - This dish tastes best at room temperature, so skip chilling it before serving.
04 - If prepping ahead, leave out the burrata, pesto, and pistachios until serving for the best texture and look.

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