Lemon Burrata Pasta Salad is summer in a bowl — bright, creamy, and ridiculously easy. Short pasta gets tossed in a zippy lemon-olive oil dressing with juicy cherry tomatoes, peppery arugula, and fresh basil, then crowned with torn creamy burrata that melts into every bite. It comes together in about 25 minutes and looks like it belongs at a fancy garden party.
This is the dish I bring to every cookout and potluck because it’s the first bowl to empty. It’s fresh enough for a hot day, hearty enough to be a light meal, and that burrata makes it feel special with almost zero effort. Serve it slightly warm or chilled — it’s gorgeous either way.
Why you’ll love this lemon burrata pasta salad
- Bright and creamy at once. Fresh lemon cuts through rich, milky burrata for the perfect summer balance.
- Make-ahead friendly. Toss the pasta and dressing ahead, then add burrata and herbs right before serving.
- A guaranteed crowd-pleaser. It’s a showstopper on any table yet takes one pot and a few fresh ingredients.
Ingredient notes
Use a short pasta with ridges or curls — fusilli, rotini, or casarecce hold the dressing best. Fresh burrata is the star, so buy it as fresh as you can and tear it over the salad at the last minute so it stays creamy. Real lemon matters here: you want both the zest and the juice for brightness. And don’t skip a good, fruity extra-virgin olive oil — it ties the whole thing together.
Lemon Burrata Pasta Salad
A bright, creamy summer pasta salad with lemon dressing, cherry tomatoes, arugula, basil and torn burrata — ready in 25 minutes.
Ingredients
- 12 oz short pasta (fusilli or rotini)
- 2 cups cherry tomatoes, halved
- 2 cups baby arugula
- 1/2 cup fresh basil leaves, torn
- 8 oz fresh burrata (1-2 balls)
- 1/3 cup extra-virgin olive oil
- 1 large lemon, zested and juiced
- 2 cloves garlic, finely grated
- 1/4 cup grated parmesan cheese
- 1/4 cup toasted pine nuts (optional)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just al dente. Drain and rinse briefly under cool water to stop the cooking, then let it drain well.
- In a large bowl, whisk together the olive oil, lemon zest, lemon juice, grated garlic, salt, pepper, and red pepper flakes (if using) to make the dressing.
- Add the cooled pasta to the bowl and toss until evenly coated in the dressing.
- Gently fold in the cherry tomatoes, arugula, parmesan, and most of the basil until just combined.
- Transfer to a serving platter or bowl. Tear the fresh burrata over the top so the creamy center spills onto the salad.
- Finish with the remaining basil, toasted pine nuts, a drizzle of olive oil, and a little extra cracked pepper. Serve right away, slightly warm or chilled.
Tips for the best results
- Don’t overcook the pasta. Cook it just to al dente — it firms up as it cools and stays perfect in a salad.
- Add burrata last. Tear it over the salad right before serving so it stays creamy and luscious instead of breaking down.
- Season the water and the salad. Well-salted pasta water plus a final taste-and-adjust keeps every bite bright, not flat.
What to serve with it
This salad is a star on any summer table. Serve it alongside grilled chicken, shrimp, or a simple piece of salmon for a full meal, or bring it to a barbecue next to burgers and corn. A glass of crisp white wine and some crusty bread to mop up the burrata never hurt either. Want more easy pasta on the table? Try our viral Baked Feta Pasta or creamy Garlic Parmesan Chicken Pasta.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Because burrata is best fresh, it’s ideal to add it only to the portion you’re serving and keep the dressed pasta separate. Refresh leftovers with a squeeze of lemon and a drizzle of olive oil before eating.
Frequently Asked Questions
Can I make lemon burrata pasta salad ahead of time?
Yes — this is a great make-ahead dish. Toss the pasta with the dressing, tomatoes, and herbs up to a day in advance and keep it chilled. Add the fresh burrata and a little extra lemon and olive oil right before serving so the cheese stays creamy.
What is burrata, and can I substitute it?
Burrata is a fresh Italian cheese with a soft mozzarella shell and a creamy center of curd and cream. If you can’t find it, fresh mozzarella (torn) or small dollops of ricotta are the closest swaps, though you’ll miss a little of that signature ooze.
Is this pasta salad served warm or cold?
Either works beautifully. It’s lovely slightly warm just after tossing, and equally good chilled from the fridge, which makes it perfect for picnics, potlucks, and barbecues.
What pasta shape is best for pasta salad?
Short pasta with ridges or curls — like fusilli, rotini, or casarecce — works best because it grabs and holds the lemon dressing in every bite. Avoid long noodles, which clump as they cool.
How do I keep the salad from drying out?
Cooled pasta soaks up dressing as it sits, so reserve a little olive oil and lemon juice to toss in just before serving. A splash brings everything back to bright and glossy.
Can I make it a full meal?
Absolutely. Add grilled chicken, shrimp, or chickpeas for protein, and a handful of greens to bulk it up. It easily goes from a side dish to a satisfying light summer dinner.
Fresh, creamy, and bright with lemon, this is the summer pasta salad you’ll make on repeat. Give it a try and let us know how it goes!
