Farfalle Lemon Pasta Salad
This vibrant Farfalle Lemon Pasta Salad features fresh zucchini, arugula, and a zesty lemon dressing, all complemented by creamy burrata and crunchy pine nuts.
Equipment
- Skillet
- Large pot
- Large Bowl
- Small bowl
- Paper towel
Ingredients
- 2 Medium Zucchini Cut Into Thin Coins
- 3 Tablespoons (45ml) Olive Oil
- 4 Green Onions Chopped
- 2 Handfuls (about 3 to 4 oz / 85g) Arugula
- 1 Cup (100g) Grated Parmesan Cheese
- 4 to 6 Ounces (about 110 to 170g) Fresh Burrata
- ⅓ Cup (50g) Lightly Toasted Pine Nuts
- ¾ Pound (340g) Farfalle Pasta
- ⅓ Cup (80ml) Lemon Plus Zest of 1 Lemon
- 2 Lemon Juice Juice of 2 Lemons
- ¼ Handful Fresh Dill & Basil Finely chopped
- Salt & Pepper To Taste
Instructions
- Start by boiling a pot of water for the farfalle. Once it is bubbling, toss in the pasta and cook until it is just al dente. Aim for slightly firm pasta when bitten. Be careful not to overcook it, or you will end up with mushy pasta.
- Heat up 3 tablespoons of olive oil in a skillet and add in the zucchini coins. Sauté them until they are lightly golden, allowing the lovely smell to waft through the kitchen. Cooking in small batches may help keep them crisp, so avoid overcrowding the pan.
- Once the zucchini is ready, toss in the chopped green onions. Gently stir and allow them to soften just a bit and mix with the zucchini. This should not take long; you want that fresh, mild onion scent!
- Add your arugula to the pan and let it wilt for about a minute. It will turn a vibrant green. The warmth from the vegetables will coax out the earthy flavor of the arugula, giving the dish a delightful edge.
- In a small bowl, whisk together the lemon juice, lemon zest, and a sprinkle of salt and pepper. Adjust the taste to ensure it is bright and tangy. If it feels too sour, a touch of honey might mellow it out, so taste as you go.
- In a large bowl, toss the cooked pasta, sautéed zucchini, arugula, and green onions together with the dressing. Ensure everything is coated evenly for a burst of flavor in every bite, so take your time with this step.
- Gently fold in the grated Parmesan cheese and lightly toasted pine nuts. You will hear a delightful crunch as you mix. This step adds creaminess and that nutty texture; just be careful not to break the pasta as you do this!
- Finally, tear the burrata into pieces and toss it gently over the salad. The creamy texture will beautifully complement the other ingredients, being careful not to mash the burrata too much!
Notes
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2 days. Expert Tips: Cook pasta until just 'al dente' for the best texture to avoid overcooked, mushy pasta. Consider adding cold vegetables like cherry tomatoes and bell peppers for a refreshing summer meal. Feel free to swap in your favorite herbs to personalize the taste of your salad. Reheating Instructions: This salad is best served cold and does not typically require reheating. Serving Suggestions: Serve chilled as a side dish to grilled meats. Pair the salad with a crisp white wine for a refreshing dinner. Add extra lemon wedges for garnish and flavor. Recipe Variations: Replace burrata with feta cheese for a tangy twist. Add cherry tomatoes for extra juiciness. Mix in roasted red peppers for added flavor. Ingredient Notes: Look for fresh, firm zucchini for the best texture in your salad. If you are looking for alternatives, any pasta shape can work, but farfalle is recommended.