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–+ servings
Easy Burrata Pasta Salad with Sun-Dried Tomatoes
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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.
Servings 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!