Salami, Artichoke & Burrata Pasta

This Rotini Pasta Salad is everything a pasta dish should be — hearty, fresh, bold, and easy. Twirly rotini noodles are tossed with sliced salami, smoky roasted red peppers, tangy artichoke hearts, and peppery arugula, then topped with creamy burrata, cracked black pepper, and a generous drizzle of good olive oil.

It’s the kind of meal that works warm, cold, or room temp — perfect for a weeknight dinner, potluck, or Mediterranean-style lunch on the patio.

Why You’ll Love This Recipe:

• Bright, bold Mediterranean flavors

• Comes together in under 30 minutes

• Burrata adds rich creaminess to every bite

• Meal-prep friendly and easy to double

• Naturally nut-free and endlessly customizable

Final Thoughts:

This Rotini Pasta with Salami, Artichokes, Arugula & Burrata is proof that pasta can be both rustic and refined. It’s comforting yet fresh, simple yet impressive, and easy enough for everyday with the elegance of a restaurant dish.

Whether you're packing a picnic, prepping for guests, or just craving something delicious — this one’s a keeper.

Yield: 4-6 servings

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Salami, Artichoke & Burrata Pasta

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

This Rotini Pasta Salad is everything a pasta dish should be — hearty, fresh, bold, and easy. Twirly rotini noodles are tossed with sliced salami, smoky roasted red peppers, tangy artichoke hearts, and peppery arugula, then topped with creamy burrata, cracked black pepper, and a generous drizzle of good olive oil.

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Ingredients

• 12 oz rotini pasta
• 1½ cups sliced salami or chopped Italian dry salami
• ¾ cup roasted red peppers, sliced or chopped
• 1 cup marinated artichoke hearts, halved
• 2 cups fresh arugula
• 1 ball (4 oz) burrata cheese
• 2–3 tbsp extra virgin olive oil, for drizzling
• Fresh basil leaves, torn or left whole
• Fresh cracked black pepper, to finish
• Salt, to taste
• Optional: splash of red wine vinegar or squeeze of lemon

Instructions

1. Bring a large pot of salted water to a boil. Cook rotini according to package instructions until al dente. Drain and rinse under cool water. Set aside to cool slightly.
2. In a large bowl, toss together the cooked rotini, sliced salami, roasted red peppers, artichoke hearts, and arugula. Drizzle with 1–2 tablespoons of olive oil and season lightly with salt and black pepper. Toss gently to combine.
3. Transfer to a serving bowl or platter. Tear open the burrata and place it on top of the salad. Drizzle the creamy center across the pasta if desired.
4. Drizzle with more olive oil, crack fresh pepper over the top, and scatter torn basil leaves. Optional: add a splash of red wine vinegar or lemon juice for brightness.
5. Serve immediately or chill for 20–30 minutes for a cold pasta salad version.

Notes

Swap rotini for penne, fusilli, or farfalle if you prefer

Make it vegetarian: skip the salami and add sun-dried tomatoes or olives

Use mini mozzarella balls if you can’t find burrata

Add a splash of pasta water or pesto if serving warm

Make ahead tip: toss all ingredients except arugula and burrata and store. Add greens and cheese just before serving

Nutrition Facts

Calories

614

Sugar

3 g

Protein

22 g

Fat

27 g

Carbs

68 g

Sat. Fat

7 g

Cholesterol

34 mg

Fiber

4 g

Net carbs

64 g

Sodium

1564 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.