Pair with this Grilled Halloumi Burger for the perfect summer meal! Remember the pasta salads you grew up with? Maybe you remember them fondly, but the ones I recall were almost always a bit disappointing. It’s not that they were bad, it’s just that they were mediocre. But other pasta dishes can be stunningly good, so why not pasta salad? It’s time to revisit this classic dish, which I have done here with Pasta Salad with Burrata and Lemon Basil Vinaigrette! There’s nothing bland in this version, with the zesty flavours of sun-dried tomatoes, roasted red peppers, artichokes and fresh basil! It’s crowned by a creamy burrata and dressed with flavourful lemon basis vinaigrette. I can’t think of anything better for your next picnic or barbecue!
Cold pasta salad
One reason why so many pasta salads go wrong is because people don’t consider how much flavour pasta can absorb. It’s made even harder because cold pasta absorbs less flavour than hot pasta. Added together, this means that what seems like enough dressing to make a good dish just isn’t enough to make it very flavoursome. My top tip is to always add the dressing when the pasta is hot. If you let it cool down it will just not take in enough. And then don’t skimp on the other ingredients. I’ve packed this salad full of sun-dried tomatoes, artichokes, basil, fresh tomatoes, roasted red pepper and fresh basil. And that’s before the cheese! A pasta salad needs a lot of additions to be interesting! Fortunately, these are all fantastic ingredients that come packed with flavour. The result is not just delicious, it’s fun!
Lemon basil vinaigrette
A good vinaigrette can make all the difference in all sorts of recipes. I go back to the classics regularly as they can be used in so many ways, and in so many recipes. This lemon basil vinaigrette is outstanding, and can be used to dress all sorts of salads. And as with all good vinaigrettes, it is very easy to make, especially if you have a jam jar available. All you need to do is add the minced garlic, thinly sliced basil, lemon juice and oil together with salt to a jar. Close the lid well and give it a good shake. Give it a taste to make sure you are happy with the taste and add salt if you think it needs it. Pour it over warm pasta and mix it in thoroughly to combine.
Storage and leftovers
One of the reasons pasta salad became such a classic at potlucks and barbecues is because it can be prepared ahead of time. Put the whole thing together and keep it in the fridge until it is needed. If refrigerated in an airtight container it will keep for up to 4 days. I’m a fan of making vinaigrette in a mason jar so it can be shaken to combine. But it’s also convenient for storing the vinaigrette later. It’ll keep in the fridge for a week. If you love a delicious pasta salad as much as we do, take a look for my suggestions below.
