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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Cooking tools:
- Pot
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Serving bowl
- Stove
Ingredients
- 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
- 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
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