Roasted Pepper and Burrata Pasta Salad

Grill some chicken and serve it alongside this amazing Roasted Pepper and Burrata Pasta Salad! It’s an alfresco dinner made easy!

You’ll want to make this pasta salad on repeat all summer long because it’s so quick and easy to put together. It’s a vegetarian meal in itself but even better with grilled chicken or fish…or even shrimp! Filled with healthy roasted peppers, lots of fresh basil, red onion and creamy burrata and topped with a honey vinaigrette…this pasta couldn’t get any better…creamy and delicious! Be sure to make extra vinaigrette to toss with a green salad!

If you’re a basil lover as I am…use as much as you like! The flavor of the basil really compliments the salad and makes it so healthy! I’ve been cooking with basil so often lately that I decided to plant some in my yard so I could have as much as I like! I’ll be making pesto to freeze for winter so we can enjoy the fresh taste of basil all year long!

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Roasted Pepper and Burrata Pasta Salad

Yield: 5

Author: Suzanne Smith

The honey vinaigrette along with Burrata cheese create an intense and delicious creaminess to make this pasta melt in your mouth!

Ingredients

• 1 pound pasta such as rigatoni
• 6 bell peppers - a mix of red, yellow and orange
• Olive oil to drizzle over peppers
• 1/2 red onion, thinly sliced
• Lots of fresh basil, roughly chopped
• 2 balls of fresh Burrata Cheese
• Salt and freshly ground black pepper
• Honey Vinaigrette
• For the dressing - combine the following ingredients except olive oil. Slowly whisk in oil until the dressing is emulsified
• 4 cloves garlic, finely minced
• 2 heaping teaspoons Dijon mustard
• 1 teaspoon honey
• 8 tablespoons red wine vinegar
• 1/2 cup olive oil or more to taste
• 2 teaspoons oregano
• 1 teaspoon salt

Instructions

1. Preheat the oven to 400 degrees. Slice the peppers in half lengthwise and remove insides and seeds. Place face down on a parchment lined baking sheet. Drizzle with olive oil and salt. Bake for 20 to 30 minutes until peppers are tender and slightly charred. You may want to turn on the broiler at the end but be sure to watch so the peppers don't burn. Let cool and cut into thin strips.
2. While the peppers are roasting, cook pasta according to package directions. Drain and toss with a little olive oil to keep the pasta from sticking together.
3. Assemble the pasta - place pasta in a large bowl, add roasted peppers, red onion, and basil along with a little salt and pepper. Toss with the dressing to coat the pasta. Top with torn pieces of Burrata and serve with a dry white wine! Enjoy!

Created using The Recipes Generator

This salad comes together really quickly but if you want to save more time, roast your peppers early in the day or the day before. Just be sure to bring them to room temperature before adding to the warm pasta. I like to toss everything but the basil and Burrata while the pasta is warm so that it really absorbs the delicious vinaigrette. As you toss, the pasta will cool slightly and you can add the basil and then top with the Burrata and more salt and pepper. The Burrata will start to melt slightly and create even more creaminess! I promise this pasta will melt in your mouth!

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Thanks so much for reading! Let me know if you’re planning to try this! Happy Sunday!