Who doesn’t love a good pasta salad. This lemon basil pasta salad is next level – bow ties, roasted asparagus, finely sliced radish and baby peas and of course topped with some creamy burrata. So so good! Add this to your next BBQ and watch it disappear!
The dressing for this lemon basil pasta salad would be great just to toss with roasted veggies or a veggie salad too, but today we are tossing it with delicious carbs! Have you noticed I’ve been posting a lot of pasta recipes lately…yeah me too. I should probably cut back on the carbs next week.
Who doesn’t love pasta salads? Well my kids for one. Like whaaaaaat? Are they even related to me? I can’t get two of my three boys to even try pasta salad! Why are kids so picky when it comes to food? I hope they grow out of it. I’m sure they will. In the meantime, I will keep trying to get them to taste new things.
This lemon basil pasta salad is best served at room temperature. I like to reserve a bit of the dressing too. Especially if you do a make ahead. It’s great to refresh the salad before serving with a little extra. Trust me the dressing is so good you will want more! Also if you do make ahead, you can leave out the burrata until serving. Burrata is super creamy and super delicious just break a little and serve right on top. If you haven’t tried it yet, you are missing out! Go find some immediately! Thank me later.
If you like this recipe you should try: Linguine with Tomatoes, Capers and Burrata
Lemon Basil Bow Tie Salad with Burrata
Ingredients
Lemon Basil Dressing
- 2 cloves garlic, crushed
- 2 tbsp honey
- 2 cups fresh basil
- 1 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- rind from 1 whole lemon
- 1 tbsp red wine vinegar
- 1/2 tsp salt
- few grinds or so of pepper
- 1 1/2 tsp dijon mustard
Pasta Salad
- 454 grams Bow Tie Pasta
- 1 whole Burrata
- 1 bunch Asparagus, Roasted and chopped
- 1 cup baby peas. refreshed in hot water just for a minute
- 4-5 whole radish, chopped fine
Instructions
- Put all the dressing ingredients in a food processor and blend until smooth. Set aside.
- Bring a large pot of water to a boil. Salt the water generously and cook the bow ties until al dente. Drain and rinse with cold water.
- Cook the peas just for a minute or so then rinse under cold water.
- Roast the asparagus coated with a little olive oil and salt and pepper on a baking sheet at 425F for about 7-9 minutes until tender. Remove and chop into pieces once cooled.
- Toss your pasta with your veggies and dressing. Reserve a little dressing for serving. Top with the Burrata and dig in. Best served at room temperature. If making ahead reserve some of the dressing to refresh when serving and bring to room temperature first.
