Pea, Prosciutto, & Burrata Pasta Salad

5 from 4 votes

This Pea, Burrata, and Prosciutto Pasta Salad has got it all. It's bright, herby, and hearty. The combination of creamy burrata and oven-roasted prosciutto is delicious! This pasta salad perfect for a summer picnic, BBQ, or party.

Prep Time 15

Cook Time 15

Fridge Time 30

Total Time 1

Servings servings

Calories 339

Author Jessica Kwon

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

US Customary - Metric

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