Introduction

This Spring Salad with Burrata is the kind of fresh, green, “everything feels lighter” meal that still satisfies like a real lunch. Tiny pasta noodles give the salad a hearty base, while baby spinach, sweet peas, and mint make it taste crisp and alive. Then burrata steps in—cool, creamy, and rich—turning a simple bowl of greens into something that feels special enough for guests but easy enough for a weekday.

The best part is how the timing works in your favor: the pasta cooks quickly, gets dressed while warm so it absorbs flavor, and cools just enough to stay springy. When you fold in the vegetables and herbs, the whole salad feels bright and balanced—tender pasta, juicy peas, soft spinach, and that luxurious burrata you can tear right over the top.

Why You’ll Love This Recipe

• Fresh but filling: Pasta + peas make it satisfying, while greens and mint keep it light.

• Fast and low-stress: One pot for pasta, one bowl for mixing, and you’re basically done.

• Perfect for spring hosting: Looks beautiful in a bowl and tastes even better slightly chilled.

• Flexible and customizable: Add asparagus, snap peas, or a protein without changing the method.

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  Equipment

• Medium saucepan (for boiling pasta)

• Colander

• Large mixing bowl

• Small bowl or jar (for vinaigrette)

• Whisk or fork

• Measuring cups and spoons

• Cutting board + knife

• Microplane or zester (optional, for citrus zest)

• Serving bowl or platter

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  Ingredients

Main Ingredients

• 1⅓ cups (150 g) small pasta noodles (tiny shapes work best)

• Water, for boiling

• Salt, for the pasta water

• Vinaigrette (divided; some for warm pasta, some for finishing)

• ½ bunch mint, finely chopped (tender leaves)

• 3½ oz (100 g) baby spinach

• 1½ cups (250 g) cooked peas (cooled; thawed if frozen)

• 1 ball burrata cheese

Optional Ingredients

• Lemon zest (for a brighter, springy finish)

• A handful of snap peas (thinly sliced)

• Thinly sliced radishes (for crunch)

• Toasted pistachios or pine nuts (for texture)

• Chili flakes (for gentle heat)

• Extra-virgin olive oil (a final drizzle over burrata)

• Flaky salt + cracked black pepper (to finish)

Simple Vinaigrette (if you’re making your own)

• 3 tbsp extra-virgin olive oil

• 1½ tbsp lemon juice (or a mix of lemon juice + mild vinegar)

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup

• 1 small garlic clove, finely grated (optional)

• ½ tsp salt, plus more to taste

• Black pepper, to taste

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  Instructions

Step 1: Preparation

1. Bring water to a boil. Fill a medium saucepan with water and salt it well (it should taste pleasantly seasoned).

2. Prep the mix-ins while the water heats:

   • Chop the mint (tender leaves only).

   • Rinse and dry the spinach if needed.

   • Make sure peas are cooked and cooled (if using frozen peas, thaw and pat dry).

3. Make the vinaigrette in a small bowl or jar. Whisk or shake until glossy and emulsified.

Step 2: Mixing / Assembling

1. Cook the pasta over medium heat until tender but still pleasantly firm, about 10 minutes (or according to package timing).

2. Drain well in a colander. Don’t rinse—warm pasta holds vinaigrette better.

3. Dress the pasta while warm: Transfer drained pasta to a large bowl and toss with about half the vinaigrette. This is a key move: warm pasta absorbs flavor instead of letting the dressing slide off.

Step 3: Cooling (so the greens stay perky)

1. Let the pasta cool for about 10 minutes. Stir once or twice so it cools evenly and doesn’t clump.

2. Fold in the greens and peas: Add baby spinach, cooked peas, and chopped mint. Toss gently so the spinach doesn’t bruise.

3. Add more vinaigrette as needed. Start with a little, toss, then decide. The goal is “lightly glossy,” not drenched.

Step 4: Finishing Touches

1. Add burrata last. Place the burrata on top (or tear it into large pieces and scatter).

2. Season and brighten: Finish with black pepper and, if you like, lemon zest for a fresh spring aroma.

3. Serve immediately or chill briefly (10–20 minutes) for a cooler, picnic-friendly bowl.

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   Tips & Notes

• Best texture: Dress the pasta while it’s still warm, then cool before adding spinach. Warm greens can wilt too fast.

• Flavor enhancement: Citrus zest (especially lemon) makes the whole salad taste brighter without adding extra acidity.

• Common mistake to avoid: Over-dressing. Add vinaigrette in stages—tiny pasta can soak up a lot, but you want the salad to stay light.

• Burrata handling: Keep burrata cold until the last moment so it stays creamy and cleanly tearable.

• Pea tip: If your peas are very wet, pat them dry. Extra water can thin the vinaigrette and dull the flavor.

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  Variations

Ingredient Variations

• Asparagus + peas: Blanch chopped asparagus for 2 minutes, cool, then toss in.

• Add crunch: Toss in thin radishes, cucumbers, or snap peas.

• Herb swap: Basil or dill can replace some of the mint for a different vibe.

• Protein add-on: Top with grilled chicken, seared shrimp, smoked salmon, or crispy chickpeas.

Dietary Variations

• Vegetarian: As written.

• Gluten-free: Use a gluten-free small pasta shape and keep the same method.

• Dairy-free: Skip burrata and finish with avocado + extra olive oil (or a dairy-free creamy cheese).

• Higher-protein: Add white beans or lentils and increase peas slightly.

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  Storage & Make-Ahead

• How to store leftovers: Store the pasta/greens mixture in an airtight container. Keep burrata separate if possible.

• Refrigerator duration: Best within 24 hours, still good up to 2 days. The spinach softens over time, but the flavor stays nice.

• Freezer instructions: Not recommended—greens and burrata don’t freeze well.

• Make-ahead tips:

  • Cook pasta and toss with a small amount of vinaigrette, then chill.

  • Keep spinach, mint, peas, and burrata separate.

  • Mix everything together right before serving for the freshest texture.

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    Serving Suggestions

• With bread: Crusty baguette, sourdough, or warm flatbread to scoop up burrata and vinaigrette.

• As a side: Serve alongside grilled fish, roast chicken, or a simple soup.

• For a spring lunch: Add extra peas and a handful of nuts for a more filling bowl.

• Beverage pairing: Sparkling water with lemon, iced green tea, or a crisp white beverage you enjoy with salads.

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  Time Breakdown

• Preparation Time: 15 minutes

• Cooking Time: 10 minutes

• Chilling/Cooling Time: 10 minutes

• Total Time: 35 minutes

Servings : 4

Nutritional Information (Per Serving)

Approximate values; exact numbers depend on burrata size and how much vinaigrette you use.

• Calories: ~520

• Protein: ~18 g

• Carbohydrates: ~52 g

• Fat: ~27 g

• Sodium: ~450–650 mg

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  Frequently Asked Questions

Can I use leftovers or substitutions?

Yes. Any small pasta shape works, and you can swap spinach for arugula or mixed baby greens. No mint? Try basil, dill, or parsley. If peas aren’t available, edamame or blanched green beans are great alternatives.

Can I make this recipe ahead of time?

You can prep most parts ahead: cook and dress the pasta, chill it, and keep the greens and burrata separate. Combine close to serving so the spinach stays fresh and the burrata stays creamy.

How do I reheat it properly?

This salad is meant to be served cool or at room temperature. If you prefer it less cold, let it sit out for 10–15 minutes before serving. Avoid microwaving once the greens and burrata are added.

Can I freeze this recipe?

Freezing isn’t recommended. The greens lose texture and burrata changes dramatically when thawed. If you want a freezer-friendly prep, freeze cooked peas only, then thaw and use fresh greens and cheese later.

Conclusion

Spring Salad with Burrata is proof that a quick recipe can still feel elegant: warm-dressed pasta, sweet peas, baby spinach, mint, and a creamy burrata finish that makes every bite feel special. It’s ideal for spring lunches, easy entertaining, and those days when you want something fresh—but not “just a salad.” Try it once, then make it your own with citrus zest, crunchy veggies, or your favorite protein.