Spring Salad with Burrata
A fresh and satisfying spring salad featuring hearty pasta, sweet peas, and creamy burrata, perfect for hosting or a light lunch.
Ingredients
Main Ingredients
- 1⅓ cups small pasta noodles (tiny shapes work best)
- Water, for boiling
- Salt, for the pasta water
- ½ bunch mint, finely chopped (tender leaves)
- 3½ oz baby spinach
- 1½ cups cooked peas (cooled; thawed if frozen)
- 1 ball burrata cheese
Optional Ingredients
- Lemon zest (for a brighter, springy finish)
- a handful 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
- 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
Instructions
Preparation
- Bring water to a boil in a medium saucepan and salt it well.
- While the water heats, chop the mint, rinse and dry the spinach if needed, and ensure the peas are cooked and cooled.
- Make the vinaigrette in a small bowl or jar by whisking or shaking until glossy.
Mixing / Assembling
- Cook the pasta in the boiling water until tender but firm, about 10 minutes.
- Drain the pasta well in a colander without rinsing.
- Dress the warm pasta with about half the vinaigrette in a large bowl.
Cooling
- Let the pasta cool for about 10 minutes, stirring occasionally.
- Fold in the greens and peas gently, adding more vinaigrette as needed.
Finishing Touches
- Add the burrata on top, seasoning with black pepper and lemon zest if desired.
- Serve immediately or chill for 10–20 minutes before enjoying.
Notes
Store leftovers in an airtight container for up to 2 days. Best enjoyed fresh. Avoid freezing.