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.

Course Salad

Cuisine International

Diet Gluten Free, Vegetarian

Dietary Egg Free

Prep Time 10

Cook Time 10

Total Time 17

Servings people

Calories 78kcal

Author Amy Chung

Ingredients

250 g Conchiglie Rigate pasta
¼ cup black olives pitted, halved
¼ cup basil
2 tbsp pistachio chopped
150 g semi-dried tomato in marinated oil
3 tbsp pesto
salt to taste
pepper to taste
1 burrata

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

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.

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.

Nutrition