Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

In a large bowl, combine the cooled pasta, cherry tomatoes, arugula, and chopped basil.

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper.

Pour the dressing over the pasta mixture and toss gently to combine.

Tear the burrata cheese into pieces and add it to the salad. Toss lightly to incorporate without breaking the cheese too much.

Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.