BROCCOLI BURRATA PASTA SALAD
STYLED BY MARÉ BRENNAN
PHOTOGRAPHY BY KELLY MOORE CLARK
As we transition into fall, this light but hearty pasta and broccoli salad is perfect for making ahead of time when days get hectic with school schedules. You’ll love the creaminess of the homemade basil ranch dressing, the brightness of the basil pesto, the sweetness of the roasted corn, and the crisp and savory prosciutto crisps. This recipe is adapted from HalfBakedHarvest.com. Makes 6-8 servings.
WHAT YOU NEED:
Basil Ranch dressing:
1/2 cup sour cream
1/3 cup mayo
2 tablespoons buttermilk
1 cup fresh basil
1/4 cup fresh chopped chives
2 teaspoons Worcestershire
1 teaspoon garlic powder
1 teaspoon onion powder
kosher salt and black pepper to taste
Pasta Salad:
3 ounces prosciutto
1 pound short cut pasta, I used Radiatori (radiator-shaped) with little ridges that act as magnets for the dressing and pesto.
2 cups chopped broccoli
3 ears of grilled corn
1/4 cup basil pesto
8 ounces burrata cheese, at room temperature
DIRECTIONS:
1. To make the dressing. Combine all ingredients in a blender and blend until smooth and season with salt and pepper. You may want to double this recipe if your family loves ranch dressing. It’s that good!
2. Preheat the oven to 400°. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Transfer to the oven and cook for 10-15 minutes, until crisp.
3. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Add the broccoli during the last 2 minutes of cooking. Drain.
4. In a large bowl, toss together the hot pasta with the dressing. Mix in the corn and pesto. Toss to coat.
5. Serve warm or cold. The salad will develop more flavor as it sits. Add the burrata cheese and prosciutto just before serving. Add salt and pepper to taste.
