This salad includes three of my favorite ingredients: pasta, lemons, and burrata. This salad is an excellent option for those really warm summer days when you just can’t imagine eating a heavy, hot meal. I am not sure why, but during the warmer months, I tend to use lemons much more frequently than in cooler months. Any pasta shape would work here, but farfalle work really well.
The dressing boasts an intense lemon flavor that pairs perfectly with the fresh herbs and peppery arugula. You do not have to top the salad with burrata, but I chose to create a more satisfying salad to enjoy at dinner. You can throw in any of your favorite herbs. I chose dill and basil because I have them growing in my garden. I added lightly toasted pine nuts for a crunch, but pistachios or even walnuts would also work.
Buon Appetito!
Deborah Mele
Ingredients
- 2 Medium Zucchini, Cut Into Thin Coins
- 3 Tablespoons Olive Oil
- 4 Green Onions, Chopped
- 2 Handfuls Arugula
- 1 Cup Grated Parmesan Cheese
- 4 to 6 Ounces Fresh Burrata
- 1/3 Cup Lightly Toasted Pine Nuts
- 3/4 Pound Farfalle Pasta
Lemon Vinaigrette:
- 1/3 Cup Plus
- Zest of 1 Lemon
- Juice of 2 Lemons
- Handful Fresh Dill & Basil, Finely Chopped
- Salt & Pepper To Taste
Instructions
- Heat the olive oil in a skillet, then fry the zucchini coins in batches until lightly browned.
- Place of paper towels to drain oil and cool.
- Cook the pasta in a large pot of lightly salted water until it is “al dente”.
- Drain pasta and cool to room temperature.
- In a large bowl, gently toss the cooled pasta with the zucchini, onion, arugula, and Parmesan cheese.
- In a small bowl, whisk together the vinaigrette ingredients until blended, then drizzle over the salad, gently tossing to coat.
- Top the salad with torn Burrata and pine nuts and serve immediately.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 998Total Fat: 64gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 156mgSodium: 1652mgCarbohydrates: 54gFiber: 6gSugar: 14gProtein: 55g