Forget all you know about salads being leafy and green. Your festive menu – and holiday season for that matter – begs for our lemony artichoke salad with burrata and pappardelle. It is beautiful to look at, brings a delicious balance of fresh and earthy notes with the comfort of pasta and creamy burrata. It is the one side dish you need for the holidays!

Lemony Artichoke Burrata Pasta Salad

500 g pappardelle pasta

2/3 cup pesto

2 tsp salt

1 lemon (zest + juice)

1 bunch fresh basil for garnish

250 g burrata cheese (if you struggle to find burrata, replace with mozzarella or bocconcini) 

250 g small tomatoes (roasted)

500 g marinated artichoke hearts

Preheat oven to 180 degrees Celcius.

Place a sheet of tinfoil on a baking sheet.

Toss tomatoes with olive oil, salt, rosemary and thyme.

Spread tomatoes evenly onto baking sheet and bake for approximately 20 minutes or until the tomatoes are roasted.

Remove from oven and set aside.

Fill a pot with water for the pasta. When water is almost boiling, add a sprinkling of salt and a tablespoon of olive oil.

Add the pasta to the water and boil until el dente.

Drain cooked pasta reserving about an quarter of the liquid.

Toss pasta and pesto until the pasta is well coated and add a squeeze of fresh lemon.

Top with roasted tomatoes, artichoke hearts, and burrata, pulled apart into pieces.

Garnish with fresh basil and toasted pine nuts, if you'd like.

A delicious glass of white wine will make this salad a triumph. Choose the 2021 Leopard's Leap Unwooded Chardonnay. It is a refreshing compliment to the salad's lemony notes and roasted tomatoes and has enough body to balance the burrata and pesto.