Peach Burrata Pasta Salad (Printable Version)

Juicy peaches, creamy burrata, and basil tossed with pasta for a refreshing, summery salad perfect for gatherings.

# What You'll Need:

→ Pasta

01 - 10 oz (280 g) bowtie (farfalle) or orecchiette pasta
02 - Salt, for cooking water

→ Fruit & Vegetables

03 - 2 large ripe peaches, pitted and thinly sliced
04 - 1 cup (150 g) cherry tomatoes, halved
05 - 3 cups (75 g) arugula or baby spinach, lightly packed

→ Cheese

06 - 2 (4 oz/115 g each) balls fresh burrata (or 6 oz/170 g mozzarella torn into pieces)

→ Herbs

07 - 1/2 cup fresh basil leaves, torn or sliced

→ Balsamic Drizzle

08 - 1/3 cup (80 ml) balsamic vinegar
09 - 1 tablespoon honey

→ Dressing

10 - 3 tablespoons extra-virgin olive oil
11 - 1 tablespoon fresh lemon juice
12 - 1/2 teaspoon fine sea salt
13 - 1/4 teaspoon freshly ground black pepper

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, rinse under cool water, and set aside to cool completely.
02 - In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook, stirring occasionally, until reduced by half and syrupy (about 5–7 minutes). Remove from heat and let cool.
03 - In a large serving bowl, whisk together olive oil, lemon juice, salt, and pepper.
04 - Add the cooled pasta, peaches, cherry tomatoes, and arugula to the bowl. Toss gently to coat with the dressing.
05 - Arrange torn burrata over the salad. Scatter basil leaves on top.
06 - Drizzle with the cooled balsamic reduction before serving. Serve immediately, or chill for up to 1 hour for a colder salad.

# Additional Tips::

01 -
  • Easy to prepare with just a handful of steps
  • Showcases ripe summer produce
  • Balanced sweet and tangy flavors
  • Can be made ahead for entertaining
  • Vegetarian and easy to adapt
02 -
  • Can be made gluten-free with your favorite pasta
  • Burrata is worth seeking out for its creamy center
  • Balsamic reduction keeps in the fridge for a week
03 -
  • Let the pasta cool completely before tossing with cheese or it might turn gluey
  • Use a ceramic or glass bowl for mixing to keep ingredients cool and crisp
  • Make the balsamic reduction ahead of time so you can drizzle it generously at the end

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