Hailey’s Creamy Burrata Pesto Pasta Salad
Hailey’s Creamy Burrata Pesto Pasta Salad
Ingredients
- 12 ounces cavatappi pasta
- 1 burrata cheese, 8-ounce ball
- 1/2 cup basil pesto
- 1 1/2 cups cherry tomatoes, halved
- 1 pound cooked shrimp, peeled, deveined, and tails removed
- 1/4 cup mayonnaise
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 3 cups arugula, fresh
- 1 teaspoon salt, for pasta water, or as needed
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the cavatappi pasta and cook according to package directions until al dente, about 9-11 minutes. Drain well and set aside to cool slightly.
⏱️ 15 min
- 2
While the pasta cooks, place the ball of burrata cheese into a large mixing bowl. Using two knives, carefully cut open the burrata to expose its creamy interior. With a wooden spoon, mash and mix the burrata, incorporating its creamy center. Stir in the basil pesto until well combined and the mixture is a light green, creamy base.
⏱️ 5 min
- 3
Add the cooked and slightly cooled cavatappi pasta, halved cherry tomatoes, and cooked shrimp to the bowl with the burrata-pesto mixture.
⏱️ 3 min
- 4
Add the mayonnaise to the bowl. Grind fresh black pepper over all the ingredients.
⏱️ 2 min
- 5
Add the fresh arugula to the bowl. Using a wooden spoon or large tongs, thoroughly mix all the ingredients together until they are well combined and the pasta, shrimp, tomatoes, and arugula are evenly coated with the creamy burrata-pesto dressing.
⏱️ 5 min
- 6
Taste and adjust seasoning if necessary. Serve immediately, or chill for later enjoyment.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hailey’s Creamy Burrata Pesto Pasta Salad
- 12 ounces cavatappi pasta
- 1 burrata cheese, 8-ounce ball
- 1/2 cup basil pesto
- 1 1/2 cups cherry tomatoes, halved
- 1 pound cooked shrimp, peeled, deveined, and tails removed
- 1/4 cup mayonnaise
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 3 cups arugula, fresh
- 1 teaspoon salt, for pasta water, or as needed
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the cavatappi pasta and cook according to package directions until al dente, about 9-11 minutes. Drain well and set aside to cool slightly.
⏱️ 15 min - 2
While the pasta cooks, place the ball of burrata cheese into a large mixing bowl. Using two knives, carefully cut open the burrata to expose its creamy interior. With a wooden spoon, mash and mix the burrata, incorporating its creamy center. Stir in the basil pesto until well combined and the mixture is a light green, creamy base.
⏱️ 5 min - 3
Add the cooked and slightly cooled cavatappi pasta, halved cherry tomatoes, and cooked shrimp to the bowl with the burrata-pesto mixture.
⏱️ 3 min - 4
Add the mayonnaise to the bowl. Grind fresh black pepper over all the ingredients.
⏱️ 2 min - 5
Add the fresh arugula to the bowl. Using a wooden spoon or large tongs, thoroughly mix all the ingredients together until they are well combined and the pasta, shrimp, tomatoes, and arugula are evenly coated with the creamy burrata-pesto dressing.
⏱️ 5 min - 6
Taste and adjust seasoning if necessary. Serve immediately, or chill for later enjoyment.
⏱️ 5 min