Summer Pasta Salad with Burrata and Sun-Dried Tomatoes

This isn’t your average pasta salad. I tossed my favorite pasta shape in a sun-dried tomato vinaigrette that coats every bite with flavor, then added cherry tomatoes, shallots, castelvetrano olives, arugula, and the real stars: torn burrata and bunches of crispy prosciutto. It’s the kind of dish people return for seconds… and thirds. Be sure to include this Summer Pasta Salad at your next summer gathering—your guests will love it!

Why This Summer Pasta Salad is Delish

This salad is proof that pasta salad doesn’t have to be an afterthought. The sun-dried tomato vinaigrette does double duty as both dressing and flavor bomb, the roasted cherry tomatoes bring a jammy sweetness, and the crispy prosciutto adds that salty crunch you keep going back for. Torn burrata melts slightly into the warm pasta, making every bite creamy and rich. It’s bright, savory, a little indulgent, and comes together in about 45 minutes — perfect for a summer table.

How to Make Summer Pasta Salad with Burrata and Sun-Dried Tomatoes

Preheat your oven to 400°F. Toss the cherry tomatoes with olive oil, garlic, chili flakes, salt, and pepper on a baking sheet, then roast for 20–25 minutes until blistered and caramelized. Let cool.

On a separate parchment-lined baking sheet, lay out the prosciutto slices and bake at 400°F for 10–12 minutes until crisp. Let cool, then break into small pieces.

Boil the pasta in salted water according to package directions until al dente. Drain, let cool, and toss with a little olive oil if needed to prevent sticking.

In a small bowl or jar, whisk together the sun-dried tomato oil, olive oil, Dijon mustard, olive brine, honey, Italian seasoning, salt, and pepper until well combined.

In a large bowl, combine the cooked pasta, chopped sun-dried tomatoes, arugula, chopped artichokes, olives, and roasted cherry tomatoes. Pour about ¾ of the vinaigrette over the salad and toss to coat, adding more if desired. Tear the burrata over the top and finish with the crispy prosciutto.

Finish with a drizzle of balsamic glaze, torn fresh basil, a few cracks of black pepper, a drizzle of olive oil, and a pinch of chili flakes. Enjoy!

Variations That Spice Summer Pasta Salad with Burrata and Sun-Dried Tomatoes Up

• Add grilled shrimp or sliced chicken to turn this into a heartier main dish.
• Swap the burrata for fresh mozzarella pearls if burrata isn’t available.
• Toss in roasted red peppers or marinated mushrooms for extra depth.

Substitutions For Your Dietary Needs

• Use gluten-free pasta to make this fully gluten-free.
• Skip the prosciutto and use crispy chickpeas for a vegetarian version.
• Swap the burrata for a dairy-free mozzarella alternative if needed.

Recipe Hacks & Tips

• Let the roasted tomatoes cool slightly before adding them so they don’t wilt the arugula.
• Save the sun-dried tomato oil from the jar — don’t buy separate oil if you can help it, it’s packed with flavor.
• Tear the burrata right before serving so it stays creamy instead of soaking into the pasta too early.
• Make the vinaigrette a day ahead — it only gets better as the flavors meld.

Serve These Delicious Dishes

• Garlic Scape Pesto Pasta Salad
• Italian Pasta Salad with Marinated Bocconcini
• Caprese Pasta Salad with Crispy Prosciutto

How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 2 days. The pasta will soak up the vinaigrette as it sits, so add a drizzle of olive oil or a splash of extra vinaigrette when reheating or serving cold. Note that the prosciutto will lose its crispness once refrigerated.

Common Questions

Summer Pasta Salad with Burrata and Sun-Dried Tomatoes

A vibrant summer pasta salad tossed in sun-dried tomato vinaigrette with roasted cherry tomatoes, crispy prosciutto, castelvetrano olives, and torn burrata.

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Prep Time:15 minutes mins

Cook Time:20 minutes mins

Total Time:35 minutes mins

Yields: 4 Servings

Ingredients

FOR THE SALAD

• 1 Box Pasta of choice
• ½ Cup Sun Dried Tomatoes chopped
• 2 Burrata
• 1/3 Cup Castelvetrano Olives chopped (pits removed)
• 5-6 Slices Prosciutto
• 1 Can Artichoke Hearts chopped
• 1 Handful Arugula

Roasted Tomatoes

• 1 Cup Cherry Tomatoes
• 1 Clove Garlic finely diced
• Salt & Pepper
• ½ Teaspoon Chili Flakes
• 2 Tablespoons Olive Oil

FOR THE SUN DRIED TOMATO VINAIGRETTE

• ½ Cup Sun Dried Tomato Oil from the jar
• ½ Cup Olive Oil
• 1 Teaspoon Italian Seasoning
• Salt & Pepper
• 1 Tablespoon Dijon Mustard
• 2 Teaspoon Olive Brine JUice
• 2 Tablespoons Honey

FOR GARNISH

• 1 Handful Fresh Basil torn
• Salt & Pepper
• ½ Teaspoon Chili Flakes
• Balsamic Glaze

Instructions

Roast the Cherry Tomatoes

• Preheat your oven to 400°F (200°C)
• Place cherry tomatoes on a baking sheet and toss with olive oil, garlic, chili flakes, salt, and pepper
• Roast for 20–25 minutes, until the tomatoes are blistered and caramelized
• Let cool

Crisp the Prosciutto

• On a parchment-lined baking sheet, lay out the prosciutto slices.
• Bake at 400°F for 10–12 minutes or until crisp.
• Let cool, then break into small pieces.

Cook the Pasta

• Boil pasta in salted water according to package directions until al dente.
• Drain and let cool.
• Toss with a little olive oil if needed to prevent sticking.

Make the Vinaigrette

• In a small bowl or jar, whisk together the sun-dried tomato oil, olive oil, Dijon mustard, olive brine, honey, Italian seasoning, salt, and pepper until well combined.

Assemble the Salad

• In a large bowl, combine cooked pasta, chopped sun-dried tomatoes, arugula, chopped artichokes, olives, and roasted cherry tomatoes.
• Pour about ¾ of the vinaigrette over the pasta salad and toss to coat.
• Add more if desired.
• Tear burrata over the top and finish with crispy prosciutto.

Garnish

• Finish with balsamic glaze, torn fresh basil, a few cracks of black pepper, a drizzle of olive oil and chili flakes.
• Enjoy!