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Easy Burrata Pasta Salad with Sun-Dried Tomatoes
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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.
Course Appetizer, dinner, lunch, Main Course, pasta, Salad, Side Dish
Cuisine Italian, Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 Servings
Calories 902kcal

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!

Nutrition

Calories: 902kcal | Carbohydrates: 109g | Protein: 20g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 578mg | Potassium: 1094mg | Fiber: 8g | Sugar: 18g | Vitamin A: 835IU | Vitamin C: 29mg | Calcium: 82mg | Iron: 4mg