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Flavorful Italian Deli-Counter Pasta Salad Recipe with Burrata and Soppressata for Easy Homemade Lunch

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A vibrant and flavorful Italian deli-style pasta salad featuring creamy burrata and spicy soppressata, perfect for a quick, satisfying lunch or potluck.

Ingredients

Scale
  • 12 oz (340 g) short pasta like rotini or penne
  • 8 oz (225 g) burrata cheese, fresh and creamy
  • 6 oz (170 g) soppressata, thinly sliced
  • 1 cup (150 g) cherry tomatoes, halved
  • ½ cup (75 g) Kalamata olives, pitted and sliced
  • ¼ cup (40 g) red onion, thinly sliced
  • ¼ cup fresh basil, torn
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz rotini or penne and cook according to package instructions until al dente, about 9-11 minutes. Drain and rinse under cold water to cool and stop cooking. Set aside in the colander to drain completely.
  2. While pasta cooks, halve cherry tomatoes, slice Kalamata olives, thinly slice red onion, tear fresh basil leaves, and slice soppressata into thin strips or bite-sized pieces.
  3. In a small bowl, whisk together extra virgin olive oil, red wine vinegar, minced garlic, salt (start with ½ teaspoon), freshly ground black pepper (about ¼ teaspoon), and red pepper flakes if using. Taste and adjust seasoning as needed.
  4. Transfer drained pasta to a large bowl. Add tomatoes, olives, red onion, soppressata, and torn basil. Pour dressing over and gently toss to combine, coating everything without breaking the burrata.
  5. Tear burrata into chunks and gently fold into the pasta salad last, allowing it to soften and create creamy pockets. Be gentle to avoid mashing it completely.
  6. Taste and adjust salt or pepper if needed. Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving.

Notes

Do not overcook pasta; rinse with cold water to stop cooking and cool. Add burrata last and fold gently to preserve creamy texture. If pasta seems dry after cooling, add a splash of olive oil before tossing. Burrata can be kept separate if prepping ahead to maintain texture.

Nutrition

Keywords: Italian pasta salad, burrata pasta salad, soppressata recipe, deli-style pasta salad, easy lunch recipe, summer pasta salad

Find it online: https://cheerycrisp.com/flavorful-italian-deli-counter-pasta-salad-recipe-with-burrata-and-soppressata-for-easy-homemade-lunch/