Peach Burrata Pasta Salad Basil (Printable Version)
# What You Need:
→ Pasta
01 -
10 oz (280 g) bowtie (farfalle) or orecchiette pasta
02 -
Salt, for cooking water
→ Fruit & Vegetables
03 -
2 large ripe peaches, pitted and thinly sliced
04 -
1 cup (150 g) cherry tomatoes, halved
05 -
3 cups (75 g) arugula or baby spinach, lightly packed
→ Cheese
06 -
2 (4 oz/115 g each) balls fresh burrata or 6 oz (170 g) mozzarella torn into pieces
→ Herbs
07 -
1/2 cup fresh basil leaves, torn or sliced
→ Balsamic Drizzle
08 -
1/3 cup (80 ml) balsamic vinegar
09 -
1 tablespoon honey
→ Dressing
10 -
3 tablespoons extra-virgin olive oil
11 -
1 tablespoon fresh lemon juice
12 -
1/2 teaspoon fine sea salt
13 -
1/4 teaspoon freshly ground black pepper
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, rinse under cool water, and set aside to cool completely.
02 -
In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook, stirring occasionally, until reduced by half and syrupy (about 5–7 minutes). Remove from heat and let cool.
03 -
In a large serving bowl, whisk together olive oil, lemon juice, salt, and pepper.
04 -
Add the cooled pasta, peaches, cherry tomatoes, and arugula to the bowl. Toss gently to coat with the dressing.
05 -
Arrange torn burrata over the salad. Scatter basil leaves on top.
06 -
Drizzle with the cooled balsamic reduction before serving.
07 -
Serve immediately, or chill for up to 1 hour for a colder salad.
# Additional Notes:
01 -
Substitute nectarines for peaches if preferred.
02 -
For extra crunch, add toasted pine nuts or sliced almonds.
03 -
Add grilled chicken or prosciutto for a non-vegetarian option.
04 -
Pairs beautifully with a crisp rosé or Sauvignon Blanc.