Bring a large pot of salted water to a boil over high heat. Add gluten-free fusilli and cook according to package instructions until al dente, approximately 8-10 minutes. Drain and rinse under cool running water.

In a small mixing bowl, whisk together olive oil and balsamic vinegar until emulsified.

In a large bowl, combine the cooled fusilli, arugula, strawberries, and torn basil leaves. Gently mix the ingredients together.

Pour the dressing over the salad mixture and toss gently to coat the ingredients.

Fold in the burrata delicately and sprinkle with toasted pine nuts. Season with salt and pepper to taste.