PASTA WITH BABY PLUM TOMATOES, KALAMATA OLIVES, BURRATA, AND CHOPPED PISTACHIOS
Bring your lunch box to the next level with this super easy and quick pasta salad packed with Mediterranean flavors!
Servings 4 people
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
It can be refrigerated up to 3 days.