The outer layer of burrata cheese is made from fresh mozzarella; the inside is laden with both cheese and cream and is quite soft. A few years ago most of the burrata available in North America was imported from Italy. Happily, its growing popularity here has inspired domestic production.
Pasta Salad With Smoked Salmon & Burrata Cheese
| Serves 6 |
358 calories per serving
- 12 ounces prepared companelle pasta
- 8 ounces smoked salmon
- 8 ounces burrata cheese
- 2 medium tomatoes, on-the-vine or other sweet variety
- 1 yellow bell pepper
- Fresh dill for garnish
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 tablespoon fresh lemon juice
- 1/2 teaspoon fresh minced garlic
- 1/8 teaspoon sugar
- 1 tablespoon fresh tarragon leaves, chopped
- 1 tablespoon fresh dill leaves
- Salt & fresh ground pepper to taste
Prepare salad ingredients: Slice the salmon into large bite size pieces. Cut the tomatoes into 6 wedges each; slice the bell peppers into roughly 3/8 inch pieces. Transfer these ingredients, along with the cooked pasta, to a serving bowl. Slice the burrata into 6 – 8 pieces and add to the salad. Toss the salad gently, allowing the cheese to break up and meld with the other ingredients.
Make the dressing: In a small bowl or shaker jar, whisk all of the dressing ingredients together until well emulsified. Taste test the dressing on a piece of pasta. Add additional herbs, salt and fresh ground pepper to taste.
Assemble the salad: Toss the salad with a light coating of the dressing. Add additional salt and fresh ground pepper to taste, and toss again. Note: The smoked salmon reduces the need for salt in this recipe. Divide the salad among plates and garnish with fresh dill leaves, if desired. Serve, and enjoy!