Semi-dried Tomato Pesto Pasta Salad with Burrata
This semi-dried tomato pesto pasta salad with burrata, olives, basil and pistachios is rich, easy and ready in 20 minutes. The ultimate pasta salad recipe.
The Pasta Salad That Ruins All Other Pasta Salads for You
This semi-dried tomato pesto pasta salad is not your average pasta salad.
For this recipe, we used conchiglie rigate, those beautiful shell-shaped pasta pieces that scoop up every drop of dressing, and are tossed in a rich combination of pesto and semi-dried tomatoes with their marinated oil, briny olives, fresh basil, and roughly chopped pistachios.
Then, placed right in the centre of the platter, a whole burrata. Creamy, delicate, and impossibly lush, it is the ingredient that takes this pesto pasta salad from great to unforgettable.
What makes this pasta salad with pesto and semi-dried tomatoes so special is how every element has been chosen to do a specific job.
The semi-dried tomatoes bring intense, concentrated sweetness and a deep umami richness. The marinated oil they come in goes straight into the bowl, so do not throw it away, because it is liquid flavour.
The pesto weaves through everything and coats every shell.
The olives cut through the richness with their briny saltiness.
The pistachios add crunch and a beautiful pop of green.
And the burrata? It is the moment of theatre when the salad hits the table. Cream pooling out as it is broken open, ribboning through the pasta in the most indulgent, glorious way.
The best part is that this is a genuinely simple pasta salad recipe that takes just 20 minutes from start to finish, with most of that being the pasta cook time.
For pasta salad lovers, do try our Asparagus Pasta Salad or Shrimp Macaroni Pasta Salad.
Why Burrata Is the Move That Changes Everything
Burrata is one of those ingredients that feels extravagant but is more accessible than most people realise. It is what elevates this pesto pasta salad from a delicious weeknight dish into something genuinely special.
Originally from Puglia in southern Italy, burrata is a fresh cheese made from mozzarella and cream. The outer shell is solid mozzarella, but when you cut or tear into it, the inside, called stracciatella, spills out as a rich, creamy, almost custard-like filling.
That contrast of textures is what makes it so extraordinary. In this semi-dried tomato pesto pasta salad, the burrata is added whole to the platter and broken open at the table, allowing the creamy interior to ribbon through the warm pasta and merge with the pesto and semi-dried tomato oil into a sauce.
For our burrata fans, you should also check out Peach Burrata Salad and Tomato Burrata Salad.
Conchiglie pasta tossed in basil pesto and semi-dried tomatoes with their marinated oil, halved olives, fresh basil, and chopped pistachios. Served on a platter with a whole burrata. Ready in 20 minutes. Vegetarian.
Recipe Overview
Flavour/Texture: Rich, deeply savoury, and layered with Italian flavour. The pesto is herby and aromatic.
The semi-dried tomatoes are intensely sweet and concentrated. The olives bring briny saltiness. The pistachios add crunch and nuttiness.
And the burrata delivers a cool, creamy contrast to everything else on the platter that makes every bite feel indulgent and complete.
The conchiglie shells trap pockets of pesto and oil in every curve — it is pasta salad designed to maximise flavour in every single mouthful.
Ease: As simple as pasta salads get. Cook, drain, cool, toss, plate.
The most technical step is remembering to taste for seasoning before it hits the platter. If you can boil water and use a mixing bowl, you can make this easy pasta salad look and taste completely impressive.
Time: Twenty minutes total. 10 minutes prep, 10 minutes pasta cook time.
Most of that time is hands-off while the pasta cooks. It is one of the fastest, impressive dishes you can make.
Ingredients For Pesto Pasta Salad with Burrata
Pasta: Conchiglie rigate are shell-shaped pasta with ridged surfaces, and they are the right choice for this recipe.
The shell shape scoops and holds pesto, oil, and dressing inside each piece, while the ridged exterior grips onto everything it is tossed with.
Find conchiglie rigate at Italian delis, specialty food stores, and the pasta aisle of most major supermarkets. Cook to al dente for the best texture in a pasta salad.
Olives: Use good quality olives. Kalamata, Ligurian, or Sicilian varieties all work beautifully with the Italian flavour profile of this pesto pasta salad.
Pre-pitted olives from a jar or deli work equally well. Avoid canned black olives as they are bland and will add nothing.
Basil Leaves: Fresh basil is essential. It adds aromatic freshness that lifts the richness of the pesto and semi-dried tomatoes. Look for bright green, perky bunches with no yellowing. Tear rather than chop to avoid bruising.
Pistachios: Roughly chopped pistachios add crunch, nuttiness, and a pop of vivid green colour that looks beautiful against the deep red of the semi-dried tomatoes.
Use raw or roasted unsalted pistachios, as salted pistachios can tip the seasoning of the whole dish. Chop them roughly so you get irregular pieces rather than a fine powder.
Semi-dried Tomatoes in Marinated Oil: This is one of the hero ingredients of this recipe and quality matters. Look for semi-dried tomatoes packed in a good quality olive oil with herbs.
The marinated oil goes directly into the pasta salad and becomes part of the dressing, so a well-flavoured oil makes a significant difference.
Find them at Italian delis, specialty food stores, and in the antipasto section of major supermarkets. Do not use semi-dried tomatoes packed in brine. They lack the richness and flavour that make this recipe so good.
Pesto: Store-bought pesto works perfectly well for this recipe. Use a good quality fresh pesto from the refrigerated section of the supermarket rather than a shelf-stable jar, which tends to taste flat and oily.
Salt and Pepper: Season generously. Pasta absorbs a lot of seasoning, and the other ingredients such as the pesto, semi-dried tomatoes, and olives are already quite flavourful, so taste carefully before adding more salt. Fresh cracked black pepper over the top before serving adds a little heat and visual appeal.
Burrata: The showstopper. Choose a fresh burrata from a good deli or the cheese section of a major supermarket.
It should be stored in water and have a use-by date close to today, as freshness is everything with burrata.
Take it out of the fridge 15–20 minutes before serving so it comes to room temperature, which makes the creamy interior runnier and more luxurious when broken open. Handle it gently as it tears easily.
250g conchiglie rigate pasta, pitted and halved olives, fresh basil leaves, roughly chopped pistachios, 150g semi-dried tomatoes in their marinated oil, 3 tbsp basil pesto, salt and pepper, and one whole burrata placed on the platter at serving.
Variations And Substitutions
Different pasta shapes: Farfalle (bow ties), orecchiette, or fusilli all work well in this pesto pasta salad recipe. Avoid long pasta like spaghetti or linguine. They do not toss well with chunky ingredients and are awkward to serve as a salad. The key is a shape that holds dressing and pairs well with the other components.
Make it vegan: Swap burrata for a good quality vegan cream cheese or whipped cashew cheese placed on the platter in the same way or in a separate bowl on the side.
Use a vegan pesto, as most store-bought pesto contains Parmigiano, so check the label or make your own without cheese. For more plant-based inspiration, browse our Vegan Salad Recipes collection.
Add protein: This vegetarian pasta salad becomes a complete meal with the addition of shredded poached chicken, flaked hot-smoked salmon, or pan-fried prawns tossed through at the end. See our Sides for Chicken for serving inspiration.
No burrata? Fresh buffalo mozzarella torn over the top is the closest substitute. Ricotta spooned onto the platter works for a lighter, less rich result. Goat’s cheese crumbled through adds a different kind of creaminess with more tang.
Swap the nuts: Pine nuts are the classic Italian alternative to pistachios here and work beautifully. Toasted walnuts add a more bitter, earthy quality. Leave them out entirely for a nut-free version. Browse our Nut Free Side Dishes collection for more inspiration.
Red pesto instead of basil pesto: Semi-dried tomato pesto (rosso) doubles down on the tomato flavour and creates a richer, more intense dish. Use the same quantity as the green pesto.
We also have a Basil Mint Pesto which you might like to use instead.
Add vegetables: Halved cherry tomatoes, roasted capsicum strips, or marinated artichoke hearts all work well stirred through this pasta salad with semi-dried tomatoes for extra colour and flavour.
Instructions For Making Pesto Pasta Salad
Cook pasta according to the packet/box. For al dente, test the pasta 1-2 minutes before end of cook time.
Drain and run under cold water to stop the cooking process.
Cut pitted olives in half.
Pick basil leaves to yield ¼ cup.
Roughly chop pistachio kernels.
In a large mixing bowl, add all ingredients except burrata. Be sure to also add the marinated oil from the semi-dried tomatoes.
Mix until well combined.
Place on serving platter.
Add burrata to one side of the pasta salad.
Serve.
Cook pasta al dente according to packet instructions. Drain and rinse under cold water. Halve the olives, pick basil leaves, and roughly chop pistachios. In a large bowl, combine all ingredients except burrata, including the tomato marinating oil. Toss well, transfer to a serving platter, and place burrata on the side. Serve immediately.
How to Make This Salad Perfectly [Expert Tips]
Use the semi-dried tomato oil — all of it: This is the most important tip in this whole recipe. The marinated oil from the semi-dried tomatoes is packed with flavour from the tomatoes, herbs, and garlic it has been sitting in.
It goes directly into the bowl and becomes the backbone of the dressing. Do not drain it off. Do not discard it. It is liquid gold.
Cook the pasta to al dente, not soft: Pasta continues to absorb moisture after it is dressed. If you cook it to fully soft, it will be mushy by the time the salad reaches the table.
Pull it out 1–2 minutes before the packet suggests and it will be perfectly tender once dressed and rested.
Run the pasta under cold water immediately: This stops the cooking process and prevents the pasta from sticking together as it cools.
Do it quickly as you want to cool it fast, not wash away the starch that helps the dressing adhere.
Bring the burrata to room temperature. Cold burrata straight from the fridge is firmer and less runny.
At room temperature, the interior becomes almost liquid and spills beautifully when broken. Take it out 15–20 minutes before you plate the salad.
Season at the end. Pesto, semi-dried tomatoes, and olives are all already salty. Taste the dressed pasta before adding any extra salt as you may need very little, or none at all.
Tear the basil; don’t cut it. Cutting basil with a knife causes it to bruise and blacken quickly. Tear the leaves by hand just before adding to the salad as they will stay bright green and aromatic much longer.
Dress the pasta while it is still slightly warm. Not hot, but not completely cold either. Slightly warm pasta absorbs the pesto and semi-dried tomato oil more deeply and the flavours penetrate right through each piece rather than just coating the surface. Allow it to cool to room temperature after tossing, then add the fresh basil and pistachios at the very end so they stay bright and crisp.
Frequently Asked Questions
Yes and it travels well. Make it up to a few hours ahead without the burrata and basil, cover, and refrigerate. Add a drizzle of extra olive oil and toss before serving if the pasta has absorbed too much of the dressing. Add fresh basil and the burrata only at serving time.
Shapes that hold dressing are the goal. Conchiglie (shells), fusilli (spirals), orecchiette (little ears), and farfalle (bow ties) all work well. Avoid long pasta. It is awkward to toss with chunky ingredients and difficult to serve in a salad format.
Absolutely, and it will taste noticeably better than store-bought. A simple blend of fresh basil, toasted pine nuts, Parmigiano Reggiano, garlic, and good olive oil takes about 5 minutes in a food processor.
Burrata is a fresh Italian cheese which essentially is a mozzarella shell filled with stracciatella, a mixture of cream and soft mozzarella curds. When broken open, the creamy interior spills out. Find it at good delis, Italian specialty stores, and in the cheese section of major supermarkets. It is best eaten the day you buy it.
It is a satisfying, flavour-packed pasta salad made with real, whole ingredients such as good quality pasta, fresh basil, olive oil, and vegetables.
The burrata and semi-dried tomato oil do add richness, but used in the quantities in this recipe, they contribute flavour rather than excess. It is the kind of food that is genuinely nourishing and deeply enjoyable.
Yes. Red pesto (semi-dried tomato pesto) doubles down on the tomato flavour of this salad and creates a richer, more intensely flavoured dish.
Rocket pesto adds a peppery bite. Any pesto you enjoy will work. The key is using a good quality one where you can taste the fresh ingredients.
This semi-dried tomato pesto pasta salad has been made and refined in our kitchen to make sure the pasta shape, dressing ratio, and ingredient balance are exactly right every time. We believe the best pasta salad ideas start with quality ingredients treated simply, and this recipe is exactly that. Twenty minutes, one bowl, and a platter that makes people genuinely excited to eat their sides.
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Semi-dried Tomato Pesto Pasta Salad with Burrata
Ingredients
Click on the toggle below for conversion to US Cooking Units.
Instructions
- Cook pasta according to the packet/box. For al dente, test the pasta 1-2 minutes before end of cook time.
- Drain and run under cold water to stop the cooking process.
- Cut pitted olives in half.
- Pick basil leaves to yield ¼ cup.
- Roughly chop pistachio kernels.
- In a large mixing bowl, add all ingredients except burrata. Be sure to also add the marinated oil from the semi-dried tomatoes.
- Mix until well combined.
- Place on serving platter.
- Add burrata to one side of the pasta salad.
- Serve.
Notes
- Different pasta shapes: Farfalle (bow ties), orecchiette, or fusilli all work well in this pesto pasta salad recipe. Avoid long pasta like spaghetti or linguine. They do not toss well with chunky ingredients and are awkward to serve as a salad. The key is a shape that holds dressing and pairs well with the other components.
- Make it vegan: Swap burrata for a good quality vegan cream cheese or whipped cashew cheese placed on the platter in the same way or in a separate bowl on the side. Use a vegan pesto, as most store-bought pesto contains Parmigiano, so check the label or make your own without cheese. For more plant-based inspiration, browse our Vegan Salad Recipes collection.
- Add protein: This vegetarian pasta salad becomes a complete meal with the addition of shredded poached chicken, flaked hot-smoked salmon, or pan-fried prawns tossed through at the end. See our Sides for Chicken for serving inspiration.
- No burrata? Fresh buffalo mozzarella torn over the top is the closest substitute. Ricotta spooned onto the platter works for a lighter, less rich result. Goat’s cheese crumbled through adds a different kind of creaminess with more tang.
- Swap the nuts: Pine nuts are the classic Italian alternative to pistachios here and work beautifully. Toasted walnuts add a more bitter, earthy quality. Leave them out entirely for a nut-free version. Browse our Nut Free Side Dishes collection for more inspiration.
- Red pesto instead of basil pesto: Semi-dried tomato pesto (rosso) doubles down on the tomato flavour and creates a richer, more intense dish. Use the same quantity as the green pesto. We also have a Basil Mint Pesto which you might like to use instead.
- Add vegetables: Halved cherry tomatoes, roasted capsicum strips, or marinated artichoke hearts all work well stirred through this pasta salad with semi-dried tomatoes for extra colour and flavour.
- Use the semi-dried tomato oil — all of it: This is the most important tip in this whole recipe. The marinated oil from the semi-dried tomatoes is packed with flavour from the tomatoes, herbs, and garlic it has been sitting in. It goes directly into the bowl and becomes the backbone of the dressing. Do not drain it off. Do not discard it. It is liquid gold.
- Cook the pasta to al dente, not soft: Pasta continues to absorb moisture after it is dressed. If you cook it to fully soft, it will be mushy by the time the salad reaches the table. Pull it out 1–2 minutes before the packet suggests and it will be perfectly tender once dressed and rested.
- Run the pasta under cold water immediately: This stops the cooking process and prevents the pasta from sticking together as it cools. Do it quickly as you want to cool it fast, not wash away the starch that helps the dressing adhere.
- Bring the burrata to room temperature. Cold burrata straight from the fridge is firmer and less runny. At room temperature, the interior becomes almost liquid and spills beautifully when broken. Take it out 15–20 minutes before you plate the salad.
- Season at the end. Pesto, semi-dried tomatoes, and olives are all already salty. Taste the dressed pasta before adding any extra salt as you may need very little, or none at all.
- Tear the basil; don’t cut it. Cutting basil with a knife causes it to bruise and blacken quickly. Tear the leaves by hand just before adding to the salad as they will stay bright green and aromatic much longer.
Nutrition
*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.
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