This Roasted Pepper Pasta Salad with Burrata is a delightful dish that combines vibrant Mediterranean flavors, making it perfect for summer gatherings, picnics, or as a healthy lunch option. The creamy burrata adds a rich texture, while the roasted peppers bring sweetness and depth.
Ingredients
Scale:
8 ounces of farfalle (bowtie pasta) or your preferred pasta
2 large red bell peppers
1 tablespoon olive oil
Salt and pepper to taste
1 cup cherry tomatoes, halved
1 small red onion, finely diced
1 cup fresh spinach, roughly chopped
8 ounces burrata cheese
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon garlic, minced
Instructions
Preheat your oven to 450°F (230°C). Cut the red bell peppers in half, remove the seeds and stems, place them on a baking sheet, and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 20-25 minutes until the skins are charred and the peppers are tender.
In a large pot of salted boiling water, cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper. Set aside.
In a large mixing bowl, combine the cooked pasta, roasted peppers (chopped into strips), cherry tomatoes, red onion, and spinach. Pour the dressing over the salad and toss gently.
Tear the burrata into smaller pieces and gently fold it into the pasta salad.
Sprinkle the chopped basil and parsley over the salad and toss lightly.
Cover the salad and refrigerate for at least 30 minutes before serving.
