Burrata and Olive Pasta Salad

I love cold pasta as much as I love hot pasta, but I couldn't eat hot pasta which has been left to turn cold. Does that sound weird?

Pasta salads are always great ideas for summer parties and quick lunches, but for fall not so much. That's why I'm squeezing one last salad in before September comes along with it's tidal wave of pumpkin recipes.

The secret to making pasta salads, for me at least is to keep them simple. No thick heavy dressings are needed, just a light olive oil coating which won't affect the taste of the other ingredients.

I usually use penne for my pasta salads but this time I picked up farfalle and added some sliced sun dried tomatoes and whole kalamata olives. I racked my brain trying to think of what cheese I could add, because, come on cheese is always needed.

Parmesan would have been an respectable choice but burrata was the winner. It's insanely creamy texture goes perfect with the pasta and doesn't get lost among all of the other ingredients.

This is a solid recipe for a pot luck or make it for weekday lunches on a Monday and it might last until Wednesday, I say might because you may just eat the whole batch for lunch and dinner on the Monday!