Bring your lunch box to the next level with this super easy and quick pasta salad packed with Mediterranean flavors!
When it comes to pasta salads I normally always choose whole-grain pasta that is higher in fiber and certain micronutrients than refined pasta.
Fiber helps promote fullness and lowers the appetite, for this reason, it can be a great help to beat cravings!
The baby plum tomatoes add a delicate fruity taste and color to this dish that makes it irresistible!
Kalamata olives are a very healthy and delicious addition. They are not just high in sodium, rich in healthy fats, and contain a natural antioxidant but also taste great!
and then the unexpected happens: the burrata, an incredible ingredient that can shine mostly on its own.
I love burrata, however, feel free to use a different cheese such as Feta or ricotta.
Pistachios are one of my favorite nuts! They perfectly complement so many meals that it’s shame to save them just for your ice-cream:)
I love how they add some crunch and nutty flavor to this recipe.
If you can I strongly recommend trying pistachios from Bronte, a Sicilian small village that produces the highest quality. Thanks to soil substances that the plants absorb from the lava of the Etna volcano, the fruit has richer aromas and an unmistakable taste.
Great to be prepared ahead and taken to work or to serve as a treat to your guests! I am sure you will love it as I do.
More recipes to try
- QUINOA SALAD WITH ROASTED SWEET POTATOES, BROCCOLI, TOASTED BUCKWHEAT, AND TAHINI DRESSING
- 10-MINUTES MEDITERRANEAN COUSCOUS SALAD
- QUICK AND EASY VEGAN COCONUT CURRY
PASTA WITH BABY PLUM TOMATOES, KALAMATA OLIVES, BURRATA, AND CHOPPED PISTACHIOS
Ingredients
- 12 oz whole wheat pasta like fusilli or penne
- 1 /12 cup yellow baby plum tomatoes
- 1 cup kalamata olives pitted
- 1 ball burrata cheese medium (about 5 to 6 oz)
- 1/4 cup pistachios kernels unsalted
- 1 tbsp olive oil extra virgin
- salt to taste
Instructions
- Cook pasta 'al dente' according to pack instructions, drain, then rinse under cold water and drain again.
- Leave the burrata out of the fridge for about 20 minutes to fully enjoy the creamy texture and flavor.
- While pasta is cooking, cut tomatoes and the olives in half and place it in a large bowl and season them with salt to your taste.
- Chop roughly the pistachios with the help of a mortar and pestle if you do or simply put them in a plastic food bag, close it and chop them with a rolling pin and set aside.
- Add cooked pasta to the salad bowl and mix thoroughly.
- When serving the pasta add a spoonful of burrata to each plate and sparkle the chopped pistachios.
- Serve at room temperature.
Notes
Try also this quinoa salad recipe!
