Broccoli Burrata Pasta Salad

Name: Broccoli Burrata Pasta Salad
Cook time: 10 min
Yield: 6 servings
Ingredients: 0.5 cup plain Greek yogurt or sour cream; 0.33 cup mayonnaise; 2 tablespoons buttermilk; 1 cup fresh basil; 0.25 cup fresh chopped chives; 2 teaspoons Worcestershire sauce; 1 teaspoon garlic powder; 1 teaspoon onion powder; 0 kosher salt; 0 black pepper; 3 ounces prosciutto; 0 parchment paper; 1 pound short cut pasta; 2 cups broccoli chopped; 0 salt; 2 cups grilled corn about 3 ears; 0.25 cup basil pesto; 8 ounces burrata cheese at room temperature

Broccoli Burrata Pasta Salad: Simple to toss together and super flavorful...perfect for serving at your next backyard dinner!

Original recipe source

Cook time: 10 minutes

Servings: 6

Ingredients

0.5 cup plain Greek yogurt or sour cream
0.33 cup mayonnaise
2 tablespoons buttermilk
1 cup fresh basil
0.25 cup fresh chopped chives
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
0 kosher salt
0 black pepper
3 ounces prosciutto
0 parchment paper
1 pound short cut pasta
2 cups broccoli chopped
0 salt
2 cups grilled corn about 3 ears
0.25 cup basil pesto
8 ounces burrata cheese at room temperature

Instructions

Combine all dressing ingredients in a blender and blend until smooth.
Preheat the oven to 400°F. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Transfer to the oven and cook for 8-10 minutes, until crisp.
Bring a large pot of salted water to a boil. Boil the pasta until al dente, according to package directions. Add the broccoli during the last 2 minutes of cooking. Drain.
In a large bowl, toss together the hot pasta with the dressing. Mix in the corn and pesto. Toss to coat.
Serve warm or cold. The salad will develop more flavor as it sits. Add the burrata cheese and prosciutto just before serving.