Broccoli Burrata Pasta Salad

Broccoli Burrata Pasta Salad: A Summer Delight

This vibrant pasta salad combines the creamy decadence of burrata with fresh summer flavors. Broccoli florets add a satisfying crunch, while sweet corn and a creamy herb dressing bring everything together. Perfect for a potluck, picnic, or light summer meal, this dish is sure to impress!

Ingredients:

• For the Dressing:
  • ½ cup plain Greek yogurt or sour cream
  • ⅓ cup mayonnaise
  • 2 tablespoons buttermilk
  • 1 cup fresh basil leaves
  • ¼ cup fresh chives, chopped
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Kosher salt and freshly ground black pepper
• For the Salad:
  • 3 ounces prosciutto, thinly sliced
  • 1 pound short-cut pasta (such as rotini, penne, or fusilli)
  • 2 cups broccoli florets
  • 2 cups cooked corn kernels (from about 3 ears of corn)
  • ¼ cup basil pesto
  • 8 ounces burrata cheese, at room temperature

Cooking Guide:

1. Make the Dressing: In a blender or food processor, combine all dressing ingredients until smooth. Season with salt and pepper to taste. Set aside.
2. Crisp the Prosciutto: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange prosciutto slices in a single layer and bake for 8-10 minutes, or until crisp. Remove and let cool.
3. Cook the Pasta and Broccoli: Bring a large pot of salted water to a boil. Cook pasta according to package directions. Add broccoli florets during the last 2 minutes of cooking. Drain well.
4. Assemble the Salad: In a large bowl, toss together hot pasta, broccoli, corn, and pesto. Pour in the dressing and mix well to coat. Season with additional salt and pepper if needed.
5. Serve: Let the salad cool slightly before serving. Top with crumbled burrata cheese and shards of crispy prosciutto.

Tips:

• For a vegetarian option, omit the prosciutto.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavor will develop further as it sits.
• Customize the vegetables! Chopped red onion, cherry tomatoes, or chopped asparagus would all be delicious additions.
• Don’t have buttermilk? Substitute with an equal amount of milk mixed with 1 teaspoon of lemon juice or vinegar. Let it sit for 5 minutes before using.