Burrata Tortellini Salad
I’m such a pasta salad girly, especially in the summer months. I love a meal that can be made ahead and enjoyed for multiple days, and one that’s versatile. This burrata tortellini salad packs in a delicious combination of flavors, and comes together so easily.
It’s made with cheese tortellini, creamy burrata, sauteed zucchini, fire-roasted corn, and a sweet homemade honey vinaigrette.
This dish is perfect for summer and packed with so many flavors. Adding beans like chickpeas or cannellini beans can add some more texture and protein, or serving this with grilled salmon or chicken can easily turn it into a complete meal.
What to serve with burrata tortellini salad
What you’ll need to make burrata tortellini salad
- Tortellini– I used cheese tortellini
- Sauteed zucchini
- Corn– canned or grilled
- Arugula, or greens of choice
- Red onion
- Burrata
- Homemade honey vinaigrette
- Cook the tortellini as instructed on the package
- Saute the zucchini in olive oil until browned, and thinly slice the red onion using a mandolin
- Prepare the honey vinaigrette by shaking the ingredients together until creamy
- Add the zucchini to a salad bowl with the tortellini, zucchini, corn, and onion and toss with the dressing
- Top with the burrata and any remaining dressing
Storing and serving leftovers
This salad is best enjoyed the day its made, but leftovers can stay fresh in the fridge for up to 2 days. To serve, you can eat it cold straight from the fridge, or let it sit out for 30 minutes before serving to reach room temperature.
This recipe is perfect as an easy weeknight dinner for your family or for a crowd. I can’t wait for you guys to try it!
More summer recipes:
Eggplant and Zucchini Rollatini
Basil Whipped Feta with Pan-seared Zucchini
Arugula Steak Salad
Summer Tortellini Salad
Ingredients
- 20 oz cheese tortellini
- 2 zucchini chopped
- 4 scallions chopped
- 1 cup corn – I used frozen fire-roasted corn. You can use canned corn or grilled corn cut off the cob
- 1/2 red onion thinly sliced with a mandolin or sharp knife
- 6 oz arugula
- 1-2 burrata balls 4 oz each
- Olive oil
Honey Vinaigrette
- 1/4 cup olive oil
- Juice from 1 lemon
- 1 tbsp honey I used hot honey for a kick
- 1 tbsp dijon mustard
- 1 tbsp white wine vinegar
- 1 clove garlic crushed
- Salt & pepper
Directions
- Cook the tortellini as instructed on the package. Drain and set aside.
- Heat a large skillet on medium heat with about 2 tbsp of olive oil.
- Add in the diced zucchini and scallions. Saute for about 10-12 minutes, until browned, stirring every couple of minutes. Season lightly with salt and pepper.
- Prepare the vinaigrette by adding all of the dressing ingredients to a jar and shaking well until thick.
- Add the arugula and thinly sliced red onion to a salad bowl and toss with 1/2 of the dressing.
- Add the cooked tortellini, sauteed zucchini and scallions and corn and toss with remaining dressing.
- Top with the burrata before serving with extra cracked black pepper.
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