Warm weather has finally graced us with its presence. And what better way to kick off BBQ season, then with this fancy smancy but oh so easy pasta salad?!
After what felt like an eternity of winter weather, what better way to celebrate the start of warmer temperatures than a summery, refreshing pasta salad?? As the sun glistens and temperatures rise, you will start to attend more and more outdoor events & parties. Some of you may even volunteer to make a dish or two.
What is one word that is synonymous with summer? BBQ! And that is why I say this next: It is time – ladies and gents – to take up our pasta salad game a notch or two. Say goodbye to the same old pasta salad you make each year. (well not goodbye, I am sure that is a crowd pleaser as well.)
Most of the ingredients I used can be found at Shoprite (or a local grocery retailer). I used truffle oil that I got from a specialty shop in NYC during the holidays & balsamic vinegar I got when I was in Italy. However, both of these ingredients are readily found in most supermarkets.
Feel free to make subsitutions. If you can not find burrata – substitute with cherry sized mozzarella balls. If you can not find truffle oil, simply use olive oil. You can not mess this recipe up! It is quick, simple & EASY! Yet it presents itself as the life of the party.
I hope you enjoy this recipe! Make sure to tag me on instagram or send me a picture if you make this! I love seeing all of your pictures.
Truffle & Pesto Pasta Salad w/ Burrata
Ingredients
- 3 garlic cloves minced
- 1/3 cup balsamic vinegar of Modena
- 1 tsp brown sugar
- 4 tbsps truffle oil
- 3 tsps Pesto store bought
- 1/2 tsp parsley dried
- 1/2 tsp oregano dried
- 1/4 tsp basil dried
- 1/2 tsp red pepper flakes
- 1 tsp siracha sauce
- 1/2 tsp garlic powder
- Salt & pepper to taste
- 1/3 cup fresh basil chopped
- 3 cups of dry Barilla Cellentani pasta cooked according to package instructions, drained and cooled
- 1/2 cup spinach chopped
- 1 cup grape tomatoes cut in half
- 1 8 oz package BelGioioso Burrata with Black Truffle
Extras for garnish
- 1-2 tbsps Truffle oil
Instructions
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In a large mixing bowl whisk together garlic, balsamic vinegar, brown sugar, truffle oil, pesto and all spices (parsley, oregano, basil, red pepper flakes, siracha sauce, garlic powder, salt and pepper.) Next add in fresh basil and mix again. Taste test mixture. If you do not like a strong balsamic taste, add a little bit of balsamic at a time and taste according to preference!
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Add in cooked pasta (let pasta cool before this step), spinach and cherry tomatoes. Fold all ingredients together. (An extra step I take before I add the pasta in: I like to drizzle some truffle oil on the cooked pasta to make sure the pasta is moist and not dry. Just drizzle and mix before adding in the pasta to the balsamic sauce.)
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Drizzle some more truffle oil on top of the combined pasta salad (about 1-2 tbsps) and a dash and shake of the spices: parsley, oregano, garlic powder and red pepper flakes. Mix one last time. (The additional shake and dash of spices is not necessary, I always like to sprinkle some more on top because I like spice!)
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Serve with sliced burrata on top, or mix in burrata right before serving!
Recipe Notes
- If you do not have truffle oil simply use olive oil
- If you can not find burrata, simply substitute with cherry sized mozzarella balls
