Peach Burrata Pasta Salad Recipe: A Fresh and Creamy Summer Delight
Peach Burrata Pasta Salad is a refreshing and vibrant dish perfect for a warm day. The combination of juicy peaches, creamy burrata, and fresh pasta, all tossed together with a citrus marinade and topped with fresh herbs, makes for a delightful main course or side dish.
Ingredients
- Pasta Salad
- 1 lb chicken breast tenders
- 1/4 cup citrusy marinade use your favorite
- 2 lbs farfalle pasta
- 2 fresh peaches pits removed and sliced into wedges
- 1 lemon juice
- 12 fresh cherries pits removed
- 8 ounces burrata
- 2 ears corn on the cob kernels removed
- 1/4 cup fresh chopped basil
Marinated Red Onions
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 of a small red onion thinly sliced
Instructions
Marinate the Red Onions:
- In a medium bowl, whisk together the red wine vinegar, red pepper flakes, salt, pepper, and olive oil until combined. Add the thinly sliced red onion and toss to combine. Let the onions marinate while you prep the rest of the ingredients.
Prep the Chicken:
- Add the chicken tenders and citrusy marinade to a large mixing bowl. Refrigerate for 2 hours.
Grill Chicken and Peaches:
- Once the chicken is marinated, heat 1 tablespoon of olive oil in a grill pan or on a grill plate over medium-high heat. Grill the chicken and peaches for 5 minutes on each side until the chicken is browned and cooked through. Don’t flip the peaches, and remove them from the pan after 2-3 minutes.
Cook the Pasta:
- Bring a large pot of water to a boil and cook the farfalle pasta according to the package instructions. While the pasta is cooking, combine 1/4 cup olive oil with the juice of one lemon, salt, and pepper to taste in a small mixing bowl.
Combine:
- Drain the cooked pasta and toss it with the lemon-olive oil mixture in a large serving bowl. Fold in the marinated red onions (without the marinating juices), grilled chicken, peaches, cherries, burrata, and basil.
Serve:
- Serve immediately and enjoy!
Notes
I used raw corn on the cob for this recipe, but you can grill it or boil it if you prefer.
Feel free to adjust the marinade according to your taste preferences.
Nutrition
Serving: 1servingCalories: 700kcalCarbohydrates: 91gProtein: 32gFat: 24gSaturated Fat: 6gCholesterol: 56mgSodium: 147mgSugar: 8g
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