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Burrata Tortellini Salad: Bright, Creamy Summer Delight

This Burrata Tortellini Salad offers vibrant summer flavors with fresh ingredients and a delightful honey vinaigrette.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 9 oz Cheese Tortellini fresh or frozen
  • 1 medium Zucchini can substitute with yellow squash
  • 2 stalks Scallions use green onions for milder taste
  • 1 cup Corn fire-roasted for depth, or canned if necessary
  • 1/2 medium Red Onion thinly sliced
  • 4 cups Arugula spinach can be used as an alternative
  • 8 oz Burrata or similar fresh mozzarella
For the Honey Vinaigrette
  • 3 tbsp Olive Oil consider using flavored oils
  • 2 tbsp Lemon Juice freshly squeezed recommended
  • 1 tbsp Honey agave syrup for vegan option
  • 1 tsp Dijon Mustard can be omitted
  • 1 tbsp White Wine Vinegar apple cider vinegar can be used
  • 1 clove Garlic minced
  • to taste Salt & Pepper essential for seasoning

Equipment

  • pot
  • skillet
  • salad bowl
  • jar with lid

Method
 

Cooking Instructions
  1. Cook the tortellini in salted boiling water according to package instructions, usually about 3-5 minutes. Drain and set aside to cool.
  2. In a skillet, heat olive oil over medium heat. Sauté zucchini and scallions for 10-12 minutes until golden brown.
  3. In a jar, combine olive oil, lemon juice, honey, Dijon mustard, white wine vinegar, and garlic. Shake until emulsified.
  4. In a salad bowl, toss arugula and red onion with half the vinaigrette.
  5. Add tortellini, zucchini, and corn to the bowl. Drizzle with remaining vinaigrette and toss gently.
  6. Tear burrata and arrange on top of the salad. Serve immediately or let sit for 30 minutes.

Notes

Use the freshest ingredients, avoid overcooking pasta, and allow the flavors to meld before serving. Customize with proteins as desired.