Description
A comforting blend of creamy burrata, salty prosciutto, and tender pasta tossed in vibrant pesto with slow-roasted tomatoes.
Ingredients
Scale
- 12 oz radiatori pasta
- 4 oz prosciutto, sliced
- 8 oz burrata cheese
- 1 cup slow-roasted tomatoes
- 1 cup fresh basil leaves, packed
- 1/2 cup pesto
- 1/4 cup Parmigiano cheese, grated
- 1/4 cup pistachio nuts, chopped
- 3 tbsp aged balsamic vinaigrette
Instructions
- Cook the radiatori pasta according to package instructions. Drain and set aside.
- In a large bowl, combine the cooked pasta, prosciutto, burrata, slow-roasted tomatoes, and fresh basil.
- Add the pesto and toss gently to coat the pasta and ingredients.
- Sprinkle with grated Parmigiano and chopped pistachios for texture and flavor.
- Drizzle with aged balsamic vinaigrette and gently toss once more to combine the flavors.
- Serve chilled or at room temperature, allowing the flavors to meld beautifully.
Notes
This salad holds up well in the fridge for up to 3 days and can be made ahead of time for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No Cooking Required (except pasta)
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg