Lemon Arugula Pasta Salad Recipe

why make this recipe

Lemon Arugula Pasta Salad is a refreshing and light dish that’s perfect for any occasion. It combines the zesty brightness of lemon with the peppery flavor of fresh arugula, making it a delight for your taste buds. This salad is easy to prepare and packed with nutrients, offering a delicious way to enjoy healthy ingredients. Whether served as a side or a main dish, it’s sure to impress.

how to make Lemon Arugula Pasta Salad

Ingredients:

• 8 oz pasta (farfalle, orzo, or your favorite short pasta – choose a shape that holds dressing well)
• 3.5 oz fresh arugula (peppery greens give this salad a vibrant bite)
• ½ cup walnuts (finely chopped – adds crunch and helps the dressing cling to the pasta)
• ⅓ cup finely grated Parmesan or Pecorino cheese (fresh-grated tastes best compared to pre-shredded)
• 1 lemon (juice and zest – zest brings citrus perfume, juice adds acidity)
• 8 Tb olive oil (quality oil deepens flavor and smooths the dressing)
• 1 Tb white balsamic vinegar (brightens the lemon for a more complex flavor)
• 2 tsp Dijon mustard (helps emulsify the dressing)
• 1 Tb capers + 1 tsp brine (adds a salty, briny punch)
• 1 tsp salt (to enhance all the flavors)
• ½ tsp black pepper (freshly cracked adds the best aroma)
• 6 basil leaves (chiffonade, optional – optional herbaceous note)

Directions:

1. Cook your pasta in salted boiling water just until tender, slightly softer than al dente. Once done, drain and rinse it under cold water to stop cooking and wash off excess starch.
2. In a large bowl, whisk together lemon juice, lemon zest, white balsamic vinegar, Dijon, salt, pepper, capers, and chopped walnuts. Slowly drizzle in the olive oil until everything is well combined.
3. Add the cooled, rinsed pasta into the bowl with the lemon dressing. Toss gently so every piece gets coated with that bright, tangy dressing.
4. Finally, toss in the fresh arugula and basil (if using). The arugula will wilt slightly from the warm pasta and absorb all those citrusy flavors.

how to serve Lemon Arugula Pasta Salad

Serve the Lemon Arugula Pasta Salad chilled or at room temperature. It makes a great side dish for grilled chicken or fish. You can also add extra cheese or nuts on top for added flavor and texture.

how to store Lemon Arugula Pasta Salad

Store any leftovers in an airtight container in the fridge. It’s best to consume it within 2-3 days for the freshest taste. If the salad seems dry after storing, you can add a little olive oil or lemon juice before serving.

tips to make Lemon Arugula Pasta Salad

• For a creamier dressing, add a dollop of Greek yogurt or sour cream.
• If you want more protein, you can add grilled chicken or chickpeas.
• To enhance flavor, let the salad sit for 30 minutes before serving to let the ingredients marinate.

variation

You can substitute the walnuts with toasted pine nuts or almonds for a different crunch. Additionally, try using spinach instead of arugula for a milder flavor.

FAQs

1. Can I use any type of pasta for this salad?
Yes, you can use any short pasta shape you like. Just make sure it holds dressing well.

2. What can I use instead of arugula?
You can use spinach or mixed greens if you prefer a milder taste.

3. Is this salad suitable for meal prep?
Yes! It stores well and tastes great even after a day in the fridge. Just be aware that the arugula may wilt slightly over time.

Lemon Arugula Pasta Salad

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• Author: jena
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A refreshing and light pasta salad featuring zesty lemon and peppery arugula, perfect as a side or main dish.

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Ingredients

Scale 1x2x3x

• 8 oz pasta (farfalle, orzo, or your favorite short pasta)
• 3.5 oz fresh arugula
• ½ cup walnuts (finely chopped)
• ⅓ cup finely grated Parmesan or Pecorino cheese
• 1 lemon (juice and zest)
• 8 Tb olive oil
• 1 Tb white balsamic vinegar
• 2 tsp Dijon mustard
• 1 Tb capers + 1 tsp brine
• 1 tsp salt
• ½ tsp black pepper
• 6 basil leaves (chiffonade, optional)

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Instructions

1. Cook your pasta in salted boiling water just until tender, slightly softer than al dente. Drain and rinse it under cold water.
2. Whisk together lemon juice, lemon zest, white balsamic vinegar, Dijon, salt, pepper, capers, and chopped walnuts in a large bowl.
3. Drizzle in the olive oil slowly until well combined.
4. Add the cooled, rinsed pasta into the bowl and toss gently to coat.
5. Toss in fresh arugula and basil (if using) until slightly wilted.

Notes

For a creamier dressing, add Greek yogurt or sour cream. For more protein, consider adding grilled chicken or chickpeas.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 2g
• Sodium: 450mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 5mg

Keywords: pasta salad, lemon, arugula, healthy, vegetarian, quick meal