Pasta Salad with Asparagus, Burrata and Pesto Vinaigrette
We’re in the middle of a heat wave here in Southern California and it feels like mid summer but this salad truly is made for early Spring. It would be great on an Easter brunch table or as an easy weeknight dinner. It was intended to be room temp but it would also work as a warm pasta dish.
The asparagus is raw here and it cooks just a touch with the fresh lemon. This is my preference because I like it nice and crunchy but you could also blanch it by adding it to the pasta for the last 30 seconds or so of cook time, and then cool rapidly with the pasta before drying it on a towel. The vinaigrette is really light with just three ingredients, and not meant to overpower the salad. The finishing touch of creamy burrata makes the salad feel a little festive and decadent. Be sure to season this appropriately because different prepared pestos have different salt levels so this may need a sprinkle of flaky salt over the top before serving. Make sure you use good olive oil and a pasta shape that will hold the dressing in its crevices. Add crispy prosciutto if you feel so inclined!
Have fun!
- 8 oz pasta
- 3 Tbsp pesto
- 3 Tbsp fresh lemon juice
- 1 Tbsp olive oil, extra for drizling
- 12 oz trimmed asaparagus, chopped on a diagonal
- 2 big handfuls arugula
- 2 balls (8 oz total) burrata
- salt and pepper to taste
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Cook pasta according to directions and then cool under cold running water, lay out on a towel to dry while you prep the rest.
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In a large bowl combine the pesto, lemon juice and olive oil. Whisk together and then add pasta and asparagus. Combine gently until the vinaigrette coats everything.
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Add asparagus and toss together gently.
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Lay salad out of a platter and top with bit of torn burrata (or keep it whole and take a chunk with each serving), season with salt and pepper and drizzle with a little olive oil. Serve immediately.
To make this ahead, do step one and two adding the asparagus but stopping before adding the arugula. Store in the fridge for a few hours, adding the arugula and burrata right before serving.
