Burrata and Olive Pasta Salad

Creamy burrata and kalamata olives make this pasta salad a perfect choice for a party or light and healthy lunch. Switch up the herbs if you prefer another

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Pasta salad with burrata and kalamata olives
Recipe insights & TIPS

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 salad with burrata and kalamata olives

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 wont affect the taste of the other ingredients.

Fantastic summer pasta salad with burrata and kalamata olives

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!

Burrata and Olive Pasta Salad
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Pasta salad with burrata and kalamata olives

10 minutes
Total TIME:
25 minutes
15 minutes


  • 1 pound dried farfalle pasta (cooked in boiling water)
  • 4 ounces whole pitted kalamata olives
  • 4 ounces dried or in oil (sun dried tomatoes)
  • 3 ounces roasted red peppers (sliced thinly)
  • 3/4 cup finely chopped parsley
  • 1 large ball of burrata cheese
  • 8-10 leaves fresh basil
  • For The Dressing-
  • 5 tablespoons plus 1 teaspoon white wine vinegar
  • 1 1/4 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 1 tablespoon plus 1 teaspoon granulated sugar
  • 1 clove garlic
  • 2/3 cups olive oil

Ingredient Swaps


  1. Once the pasta has been cooked, transfer it to the fridge to cool down.
  2. Slice the sun dried tomatoes and roasted red peppers julienne style.
  3. In a blender or food processor, add all of the ingredients for the dressing except the oil.
  4. Pulse on low for 20 seconds.
  5. Slowly drizzle in the oil while on low speed until it becomes emulsified. Set aside.
  6. Take the cold pasta and add the olives, sun dried tomatoes, red peppers and parsley.
  7. Toss quickly to mix.
  8. Add half of the dressing and taste. Add more dressing if you prefer.
  9. Toss well and transfer to a large serving platter.
  10. Carefully tear pieces of the cheese into smaller strips and place over the salad.
  11. Tear the basil leaves and sprinkle over the top of the salad.
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