Blistered Tomato Burrata Pasta Salad
This Blistered Tomato Burrata Pasta Salad bursts with fresh, creamy, and smoky flavors. Perfect for a light lunch or vibrant side dish that's easy to make and sure to impress!
Servings: 4 servings
Ingredients
- 8 ounces pasta fusilli or penne work beautifully
- 2 cups cherry tomatoes halved
- 2 tablespoons olive oil
- salt and pepper to taste
- 8 ounces burrata cheese
- 1/4 cup fresh basil leaves torn
- 1 clove garlic minced
- 1/4 teaspoon red pepper flakes optional
- 1 tablespoon balsamic vinegar
- turkey bacon cooked and crumbled (optional topping)
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down for the salad. Set aside.
Blistering the Tomatoes
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the halved cherry tomatoes cut side down in a single layer. Let them cook undisturbed for about 3-4 minutes until the skins are blistered and slightly charred. Remove from heat.
Preparing the Dressing
- In a small bowl, whisk together minced garlic, balsamic vinegar, red pepper flakes (if using), and a pinch of salt and pepper. Slowly drizzle in about 1 tablespoon more olive oil while whisking to emulsify the dressing.
Assembling the Salad
- In a large mixing bowl, combine the cooled pasta and blistered tomatoes along with their flavorful oil from the pan. Toss gently to combine. Pour the garlic-balsamic dressing over the pasta mixture and toss again to coat evenly.
- Tear the burrata into chunks and add it to the salad. Toss gently so the cheese doesn’t completely break down but mixes slightly to create creamy pockets throughout the salad. Add the torn fresh basil leaves and fold them in to distribute their fragrance and flavor.
- For an extra layer of texture and savory goodness, sprinkle cooked and crumbled turkey bacon over the top of the salad. This adds a smoky crunch that pairs beautifully with the creamy burrata and sweet tomatoes.
- Serve the salad immediately at room temperature or chilled. It pairs wonderfully with grilled chicken or fish for a complete meal, or as a standout side dish at your next gathering.
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
- Small Bowl
Notes
- Cook pasta al dente to prevent mushiness in the salad.
- Blistering the tomatoes enhances their sweetness and adds smoky flavor.
- Add burrata cheese last to maintain its creamy texture in the salad.
- Adjust red pepper flakes to control the dish's heat level.
- Store leftovers in an airtight container and consume within 2 days for best freshness.