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Calabrian Chili Pasta Salad
Craving a southern Italian summer lunch on the Amalfi Coast?
Look no further!
This salad is the perfect balance of creamy, zesty, and subtly spicy flavors — a fresh Italian-inspired dish made for warm summer gatherings, backyard dinners, and holiday celebrations.
Ingredients:
1 lb La Bella Romana farfalle pasta
•2 balls Burrata (one for in the pasta and 1 as a topping)
• 1lb strawberry tomatoes, quartered
• 2–3 tbsp chopped DeLallo Calabrian chopped chili peppers (adjust to heat preference)
• Zest of 1 large lemon (julienned for optimal flavor)
• Fresh basil (julienned)
• Salt, oregano, granulated garlic to taste
Dressing
•1/2 cup extra virgin olive oil
• Juice of a lemon
•A touch of oil from the Calabrian Chili Peppers (depending on how much spice you want)
•Crushed oregano, garlic powder, Salt + crackedblack pepper to taste
Instructions: 1. Cook the pasta
Boilfarfalle in heavily salted water untiljust al dente. Drain and setaside to cool.
2. Make the dressing
In a bowl, add juice of a lemon, oil from chili peppers, and seasonings. Start whisking and gradually add oil while whisking to emulsify the dressing.
3. Assemble
Ina large bowl combine cooled pasta, tomatoes, lemon zest, basil, seasonings, and chopped Calabrian chili peppers. Mix gently.
Pour dressing over and toss gently again.
Tear the burrata over the top allowing stracciatella to pour out and then tear the outside of the burrata.
Mix all together
4. Serving
Add a second burrata ball, opened, on top.
Add a little extra basil, lemon zest anda drizzle of olive oil to garnish.
Tips and Tricks Add crispy prosciutto for salty crunch
Add toasted breadcrumbs (“poor man’s parmesan” style)
Mix in arugula for peppery freshness
Finish with a drizzle of hot honey
Because Burrata is rich, keep the Calabrian chili bright rather than heavy.
Lemon zest is doing a lot of work here — don’t skip it.
Watch The Video
Look no further!
This salad is the perfect balance of creamy, zesty, and subtly spicy flavors — a fresh Italian-inspired dish made for warm summer gatherings, backyard dinners, and holiday celebrations.
Ingredients:
1 lb La Bella Romana farfalle pasta
•2 balls Burrata (one for in the pasta and 1 as a topping)
• 1lb strawberry tomatoes, quartered
• 2–3 tbsp chopped DeLallo Calabrian chopped chili peppers (adjust to heat preference)
• Zest of 1 large lemon (julienned for optimal flavor)
• Fresh basil (julienned)
• Salt, oregano, granulated garlic to taste
Dressing
•1/2 cup extra virgin olive oil
• Juice of a lemon
•A touch of oil from the Calabrian Chili Peppers (depending on how much spice you want)
•Crushed oregano, garlic powder, Salt + crackedblack pepper to taste
Instructions: 1. Cook the pasta
Boilfarfalle in heavily salted water untiljust al dente. Drain and setaside to cool.
2. Make the dressing
In a bowl, add juice of a lemon, oil from chili peppers, and seasonings. Start whisking and gradually add oil while whisking to emulsify the dressing.
3. Assemble
Ina large bowl combine cooled pasta, tomatoes, lemon zest, basil, seasonings, and chopped Calabrian chili peppers. Mix gently.
Pour dressing over and toss gently again.
Tear the burrata over the top allowing stracciatella to pour out and then tear the outside of the burrata.
Mix all together
4. Serving
Add a second burrata ball, opened, on top.
Add a little extra basil, lemon zest anda drizzle of olive oil to garnish.
Tips and Tricks Add crispy prosciutto for salty crunch
Add toasted breadcrumbs (“poor man’s parmesan” style)
Mix in arugula for peppery freshness
Finish with a drizzle of hot honey
Because Burrata is rich, keep the Calabrian chili bright rather than heavy.
Lemon zest is doing a lot of work here — don’t skip it.
Watch The Video