Ingredients
8 oz short pasta (fusilli, rotini, or penne)
2 cups broccoli florets
1 pint cherry tomatoes, halved
1/4 cup fresh basil, chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar or lemon juice
1 clove garlic, minced
Salt and black pepper, to taste
8 oz burrata cheese (1 large ball or 2 smaller ones)
Optional: crushed red pepper flakes, pine nuts, or shaved Parmesan
Instructions
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Cook the Pasta: Boil pasta in salted water according to package instructions. Add broccoli florets during the last 2–3 minutes of cooking. Drain and rinse under cold water to cool. Set aside.
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Prepare the Veggies: In a large bowl, combine the cooled pasta and broccoli with cherry tomatoes and basil.
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Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar (or lemon juice), garlic, salt, and pepper.
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Toss the Salad: Pour the dressing over the pasta mixture and toss gently to coat. Taste and adjust seasoning if needed.
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Add Burrata: Tear burrata into pieces and gently place on top of the salad. Garnish with optional red pepper flakes, pine nuts, or shaved Parmesan if desired.
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Serve: Serve immediately or chill briefly. Best enjoyed fresh to appreciate the creaminess of the burrata.