This Pea, Burrata, and Prosciutto Pasta Salad has got it all - it's herby, bright, and hearty. The combination of creamy burrata and oven-roasted crispy prosciutto is delicious! And it's absolutely perfect for a summer picnic, BBQ, or party.
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The Best Summer Dish
Pasta salads are a must-have in the summer! They're light, versatile, comforting, and always satisfying. Whenever we have a picnic or BBQ, we always have to have at least one pasta salad on the menu.
This Pea, Burrata, and Prosciutto Pasta Salad is guaranteed to be the talk of the party. It's got sweet peas, salty prosciutto chips, fresh burrata, and a herby lemon vinaigrette. Golden spirals of pasta soak up the dressing so there's a burst of lemon in every bite. And the abundance of fresh and dried herbs keeps it light and aromatic. There's something for everyone in this recipe!
But the star of this dish has got to be the charred lemon in the vinaigrette. It makes the lemon sweeter and adds a subtle hint of smokiness. This extra step is definitely worth it! It's all ingredients we know and love, but we make sure to maximize each and every one of them to create an explosion of flavor.
Ingredients
Minimal ingredients are needed for this salad, and the best part? Most of them are pantry staples!
- Cavatappi pasta: One of my favorites for pasta salad! The ringlets are fun and also soak up a lot of the vinaigrette. I use chickpea pasta to keep it gluten-free.
- Prosciutto: When roasted, they turn crispy and are yummy salt bombs.
- Frozen peas: I love the little pops of sweetness.
- Fresh basil: You can use any soft herb like dill, tarragon, or cilantro. But basil is a classic.
- Green onion: White and red onions are too strong for this dish, so green is the way to go.
- Burrata: One of my favorite ingredients of all time! This creamy, soft cheese tastes most similar to mozzarella and is best served fresh.
For The Lemon Herb Vinaigrette
- Lemon: We char the lemons to caramelize the natural sugars and add a touch of smokiness - perfect for summer!
- Shallot: A staple in my vinaigrettes.
- Garlic powder, dill and oregano: For lots of flavor in the dressing! Again, you can experiment with different herbs here like dried parsley, rosemary, or Herbs de Provence.
- Dijon mustard: Helps emulsify the dressing.
- Honey: A little sweetness to balance the lemon.
- Extra virgin olive oil: Make sure to use a high-quality, finishing olive oil.
How To Make This Pasta Salad
This Pea, Burrata, and Prosciutto Pasta Salad is very easy to make! Just make sure to save the prosciutto and burrata for last to preserve their texture.
- Char the lemon. This is an extra step but I think it's so fun! You can char it on the grill, in a pan, or in the broiler. Grilling is my favorite method though.
- Make the vinaigrette. Whisk the lemon juice, shallots, seasonings, mustard, and honey. Then slowly pour in the oil. Alternatively, you can add everything to a jar and shake it up to mix.
- Bake the prosciutto. Keep an eye on them! Roast until they're stiff and as they cool, they'll continue to crisp.
- Cook the pasta until al dente. Rinse under cold water - never do this for hot pasta dishes. But for pasta salad, it helps stop the cooking and removes the starch so it isn't sticky.
- Combine and marinade. Mix the pasta, peas, basil, green onion, and some of the vinaigrette together. Let marinade in the fridge for at least 30 minutes.
- Assemble. Top the salad with the prosciutto chips, burrata, and remaining vinaigrette.
Top Tips
- Use the right pasta shape. You want something that will soak up the vinaigrette and match the size of the vegetables. For this particular dish, I'd recommend cavatappi, shells, penne, or fusilli.
- Season the pasta water very well. The pasta is the main component here so we want to make sure it's seasoned correctly! Bring a large pot of water to a boil, add a generous amount of salt (should taste similar to salty broth), then add the pasta. Stir immediately to prevent sticking and cook until it's al dente.
- Char several lemon halves at once to save for later. Grill them over direct heat for about 5 minutes until caramelized. They're great for spritzing over seafood or roasted veggies and make a fantastic addition to cocktails. They're a summertime staple in my house!
Storing Leftovers
If you have leftover Pea, Burrata, and Prosciutto Pasta Salad, store it in an air tight container in the fridge for 3-4 days. Due to the high acidity in the vinaigrette, the pasta can continue to "cook" as days pass - so it's better to consume it sooner than later. You can serve it cold or at room temperature.
I would not recommend freezing it as pasta salad does not freeze well.
Make It In Advance
If you want to make this in advance, I would recommend cooking and storing each item separately. First, cook the pasta until al dente and let it cool completely. Then, char the lemons and whisk together the vinaigrette. Store both separately in an air-tight container in the fridge for up to 4 days. When you're ready to serve, finish assembling as directed in the recipe.
Make It Yours
- Want to make it more hearty? Cut grilled or rotisserie chicken into cubes and add it in for more protein.
- Additional spring and summer veggies would go great in this pasta salad! Blanched asparagus, corn, cherry or sun-dried tomatoes, or leeks would be my pick.
- Double the dressing and use the extra to dress chicken, seafood, or another salad.
- To make this dairy-free, omit the burrata. For additional cheesy flavor, sprinkle in some nutritional yeast or dairy-free mozzarella.
- To make this vegetarian, omit the prosciutto. For crunch, I would recommend crushed hazelnuts or almonds.
- To make this vegan, leave out the burrata and prosciutto. Replace the honey with maple syrup or coconut sugar, then load it up with veggies.
FAQ
Yes, but only for pasta salad. Rinsing the pasta will stop it from cooking, cool it down, and .
Actually, I would recommend making it fresh. There's plenty of lemon juice in the vinaigrette, so the pasta will keep "cooking" as the days pass. Leave it in the fridge for too long and it'll get mushy. If you plan to make this pasta salad in advance, store each ingredient separately (see above section for more details).
I would recommend keeping this pasta salad in the fridge until you're ready to serve. It can be eaten cold or at room temperature, but don't leave it out for too long because of the fresh burrata.
Looking For More?
In need of more summer sides for your upcoming BBQ, picnic, or family gathering? Here are some of my favorites:
- Spinach and Strawberry Salad
- Tortellini Caprese
- Butternut Squash and Mushroom Empanadas
- Seafood Salad
- Lemon Chia Seed Muffins
📋 Recipe
Pea, Prosciutto, & Burrata Pasta Salad
Ingredients
- 8 oz cavatappi pasta I used chickpea pasta
- 2 oz prosciutto torn
- ½ cup frozen peas
- Small bunch fresh basil cut into thin strips
- 2 green onion thinly sliced
- 1 burrata
- Salt and pepper to taste
Lemon Herb Vinaigrette
- 1 lemon
- ½ tablespoon minced shallot
- ½ teaspoon garlic powder
- ¼ teaspoon dried dill
- ¼ teaspoon dried oregano
- ¼ teaspoon dijon mustard
- ½ teaspoon honey
- ¼ cup extra virgin olive oil
Instructions
- Cut the lemon in half and brush a little oil on the cut side. Then char the lemon.On the stovetop: Heat a pan or cast iron grill. When hot, place the lemon cut side down. Don't move it and let char for 3-4 minutes. Set aside and let cool.In the oven: Preheat the oven to 450°F. Place the lemon on a baking sheet, cut side down. Bake for 7-10 minutes. Let cool.
- Make the vinaigrette. Juice the lemon. Whisk 2 tablespoon lemon juice, shallots, garlic powder, mustard, honey, dill, oregano, and honey. Season with ¼ teaspoon salt and pepper each. Slowly stream in olive oil while whisking until emulsified. Season to taste.
- Crisp the prosciutto. Preheat oven to 400°F. Line a baking sheet with parchment paper. Lay prosciutto in a single layer and bake for 7-10 minutes until crispy. Set aside.
- Cook the pasta. Bring a large pot of heavily salted water to a boil. Cook the pasta until al dente. Drain into a colander and rinse with cold water. Let dry.
- In a large bowl, combine pasta, peas, and most of the green onion and basil. Season with salt and pepper. Pour in half the dressing and mix well. Cover with plastic wrap and let marinate in the fridge for at least 30 minutes.
- Assemble. Place burrata on top of the pasta and gently rip apart. Season it with salt and pepper. Top the salad with remaining green onion and basil. Pour remaining vinaigrette over the top and serve.
Notes
- Storing Leftovers: Store assembled pasta salad in an air tight container in the fridge for 3-4 days. I do not recommend freezing it.
- To Reheat: This is best served cold or at room temperature. Do not leave it out for too long due to the fresh burrata.
- Make It In Advance: First, cook the pasta until al dente and let it cool completely. Then, char the lemons and whisk together the vinaigrette. Store both separately in an air-tight container in the fridge for up to 4 days. When you're ready to serve, finish assembling as directed in the recipe.
- To make this dairy-free, omit the burrata. For additional cheesy flavor, sprinkle in some nutritional yeast or dairy-free mozzarella.
- To make this vegetarian, omit the prosciutto. For crunch, I would recommend crushed hazelnuts or almonds.
- To make this vegan, leave out the burrata and prosciutto. Replace the honey with maple syrup or coconut sugar, then load it up with veggies.
Nutrition
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