Summer Peach and Burrata Pasta Salad with Chicken

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Summer Peach and Burrata Pasta Salad with Chicken

This Summer Peach and Burrata Pasta Salad is fresh, elegant, and bursting with flavor! Fusilli pasta, juicy peaches, creamy burrata, tender chicken, and peppery arugula is tossed in a light white balsamic vinaigrette. The ultimate summer entertaining dish ready in 30 minutes!

Prep Time15

Cook Time15

Course: Main Course, Salad

Servings:

Author: Amy Rains

Ingredients

For the Pasta Salad:

12 oz fusilli pasta
1 lb boneless skinless chicken breast or tenderloins
pinch of salt and pepper (or seasoning of choice while cooking chicken)
1 tbsp avocado oil or olive oil
3 ripe fresh peaches (pitted and sliced into thin wedges)
8 oz fresh burrata cheese (two 4 oz balls)
1 cup fresh arugula
1/3 cup fresh basil leaves (torn or chopped)

For the Dressing:

1/3 cup white balsamic vinegar
1/3 cup avocado oil or olive oil
2 tsp dijon mustard
1 clove garlic (minced)
1/2 tsp kosher salt
1/2 tsp black pepper

Instructions

Cook the pasta in a large pot of boiling water according to package directions (subracting about 1-2 minutes so the pasta is al dente). Drain and rinse under cold water to cool completely. Drizzle with a splash of olive oil to avoid sticking.
Cook the chicken (skillet or grill): Season with salt and pepper or seasoning of choice (cajun seasoning is also great here). For the stovetop skillet method: heat a large skillet over medium-high heat with a drizzle of olive oil. Cook the chicken for 6 to 14 minutes per side until golden and cooked through to an internal temperature of 165°F. For the Grill method — preheat your grill to medium-high heat and grill for 6 to 7 minutes per side until cooked through. Rest for 5 minutes before slicing thinly on a diagonal.
Make the dressing by combining the balasmic vinegar, dijon mustard, oil, garlic, salt and pepper in a jar or bowl with a lid. Shake until completely smooth.
Assemble the salad: In a large bowl, combine the pasta with about 2/3 of the dressing. Toss with peaches, arugula, torn basil, and chicken.
Transfer the salad to a large serving platter. Add any extra chicken and basil. Tear the burrata open into about 4-5 sections and nestle pieces over the salad. Drizzle the remaining vinaigrette on top. Sprinkle with sea salt and black pepper to taste.

Nutrition