This pasta salad with burrata and asparagus is the perfect dish for any occasion, combining bright, fresh flavours with a hint of indulgence. Whether you stick to the original recipe or mix it up with your own variations, it’s a guaranteed hit! Try this meal for your meat-free lunch or dinner.
This pasta salad with burrata and asparagus combines simple ingredients with gourmet flavours, making it an easy go-to dish for summer picnics, weeknight dinners, or lovely gatherings. With a homemade almond pesto (this is a spin on a classic recipe) to tie everything together. Whether you’re a pasta lover or a burrata fanatic, this salad will surely become a new favourite!
The inspiration for this pasta salad came from my love of fresh, seasonal ingredients and the creamy indulgence of burrata. I wanted to create a dish that would feel light yet satisfying. The grilled asparagus and corn add a smoky, sweet flavour, while the burrata provide a creamy, luscious texture that melts into the pasta.
Pasta salads in general are a staple in my kitchen because it’s so easy to throw together, and they impress every time. This, pasta salad with burrata recipe is the same and checks all the boxes: quick, healthy, and packed with flavour. Plus, the almond pesto adds an earthy depth and gives the salad an unexpected twist, elevating the dish from simple to gourmet.
One of the best things about this recipe is its versatility. Whether you’re hosting a casual dinner or looking for a dish to bring to a picnic, this pasta salad is crowd-pleasing and can easily be adjusted based on your preferences or what’s in season. I think you’ll find that the combination of grilled vegetables, creamy burrata, and flavourful pesto will leave you wanting seconds.
Pasta Salad with Burrata and Asparagus: Recipe Variations
What I love most about this pasta salad is how customizable it is. Feel free to experiment with different vegetables or grains depending on what you have on hand.
- The grilled corn and asparagus are delicious in this recipe, but you could easily swap them out for grilled zucchini, roasted cherry tomatoes, or even charred bell peppers for a slightly different flavour profile.
- As for the pasta, I used regular pasta here, but you can use whole wheat, gluten-free, or even a grain like quinoa if you’re looking for something a little lighter or more nutritious. If you want to make it more of a protein-packed meal, you could even add some grilled chicken, shrimp, or chickpeas.
- If you’re not a fan of burrata, don’t worry! Fresh mozzarella or soft goat cheese would work perfectly in its place.
- The almond pesto is also flexible—try using basil instead of parsley or substitute walnuts or pine nuts for the almonds. The key is to keep the balance of creaminess from the cheese, crunch from the grilled veggies, and brightness from the pesto.
Pasta Salad with Burrata and Asparagus: Tips for Making the Salad
- Cook the pasta al dente: Overcooked pasta can make the salad too mushy. Be sure to cook it until it’s just al dente (1-2 minutes less than it says on the packaging).
- Grill the vegetables: Grilling the asparagus and corn adds a smoky, charred flavour that complements the fresh and creamy elements of this salad. Also, you don’t need a grill, you can roast the veggies in the oven or use a preheated pan without any oil.
- Make the pesto in advance: If you want to save time, you can prepare the almond pesto a day or two ahead of time. It will keep well in the fridge and can also be used as a spread for sandwiches or a sauce for other dishes.
- Room temperature burrata: Burrata is best served at room temperature so that it’s creamy and soft. Take it out of the fridge for about 15-20 minutes before assembling the salad.
- Season well: Don’t be afraid to taste and adjust the seasoning. The pesto will provide a lot of flavour, but make sure you add enough salt and pepper to bring everything together.
If you are looking for different meat-free recipes, try these ones:
Roasted Pepper Pasta with Burrata
Parsley and Chive Oil Noodles
Chickpea Stew with Coconut Milk
Dumplings or ‘Koldūnai’ with Potato Filling
Potato Pancakes with Veggie Sauce
Recipe
Ingredients
Almond Pesto:
1 bunch parsley
50g almonds
50g Parmesan cheese
100ml olive oil
Salt and pepper
Pasta Salad:
400g pasta (penne, fusilli, or your choice)
1 corn
125g asparagus
1 ball of burrata (my favourite burrata)
Olive oil
Salt and pepper
Method
Make the almond pesto:
- In a food processor, combine parsley, almonds, and Parmesan cheese.
- Pulse until the mixture is finely chopped. With the motor running, slowly drizzle in olive oil until the pesto reaches a smooth consistency.
- Season with salt and pepper to taste and set aside.
Prepare the pasta salad:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and let the pasta cool down.
- Cut the asparagus into the same-sized bites (around 1-2cm length). Slice the kernels off the corn.
- Preheat the pan and grill your veggies for 5-7 minutes until slightly charred.
- In a large bowl, toss the cooked pasta with the grilled asparagus and corn. Add a few spoonfuls of the almond pesto and toss to coat.
- Add burrata in the middle of the pasta salad. Drizzle with a little more olive oil and season with salt and pepper to taste.
