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!

Easy Burrata Pasta Salad with Sun-Dried Tomatoes

Mediterranean Sun-Dried Tomato Burrata Pasta

Sun Dried Tomato & Burrata Pasta Salad

A fresh and flavorful pasta salad featuring creamy burrata, sun-dried tomatoes, and crispy prosciutto, tossed in a homemade vinaigrette. Perfect for easy meals or gatherings.

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Yields: 4 people

Ingredients

Salad

• 1 box of your favorite pasta
• 1/2 cup sundried tomatoes chopped
• 2 burrata
• 1/3 cup Castelvetrano olives chopped (pits removed)
• 5-6 slices prosciutto
• 1 can artichoke hearts chopped
• 1 handful of arugula

Roasted Tomatoes

• 1 cup cherry tomatoes
• 1 garlic clove finely diced
• salt & pepper
• 1/2 tsp chili flakes
• 2 tbsp olive oil

Sun Dried Tomato Vinaigrette

• 1/2 cup sundried tomato oil from the jar
• 1/2 cup olive oil
• 1 tsp Italian seasoning
• salt & pepper
• 1 tbsp dijon mustard
• 2 tsp olive brine juice
• 2 tbsp honey

Garnish

• A handful of fresh basil torn
• A few cracks of black pepper
• salt & pepper
• 1/2 tsp chili flakes
• Balsamic Glaze

Instructions

Roast 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 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 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!

Watch the Recipe Below