Description
Quick Lemon Arugula Pasta Salad is a fresh, vibrant, and delicious dish combining zesty lemon, peppery arugula, and tender pasta. Ready in under 20 minutes, it’s perfect for a speedy meal with bright flavors, balanced nutrition, and customizable options for all dietary preferences.
Ingredients
Scale
Base Ingredients
- 8 oz short pasta (fusilli, penne, or farfalle)
- 4 cups fresh arugula
Dressing
- Juice and zest of 1 large lemon
- 2 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Add-ins
- 1/3 cup grated Parmesan cheese
- Optional: 1/2 cup cherry tomatoes, halved
- Optional: 1/4 cup toasted pine nuts
Instructions
- Cook the Pasta: Boil salted water and cook the short pasta according to package directions until al dente. Drain and rinse the pasta under cold water to stop cooking and cool it down.
- Prepare the Dressing: In a small bowl, whisk together the freshly squeezed lemon juice, lemon zest, minced garlic, extra virgin olive oil, salt, and black pepper until emulsified and fragrant.
- Combine Pasta and Dressing: Transfer the cooled pasta to a large mixing bowl, pour the lemon dressing over it, and gently toss to coat every piece with bright citrus flavor.
- Add Arugula and Cheese: Fold in the fresh arugula and grated Parmesan cheese, tossing lightly so the greens are slightly wilted by the residual coolness of the pasta but still retain their crispness.
- Optional Add-ins: Gently stir in cherry tomatoes, toasted pine nuts, or other preferred extras to enhance texture and flavor.
Notes
- Use freshly squeezed lemon juice and zest for the best bright flavor.
- Do not overcook pasta; al dente texture keeps the salad from becoming mushy.
- Toss pasta with dressing while still slightly warm for better flavor absorption.
- Adjust salt and pepper after combining all ingredients to balance the flavors perfectly.
- Chill the salad for about 10 minutes before serving if a cold, crisp texture is preferred.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Freezing is not recommended as it affects texture and flavor.
- Serve cold or at room temperature; no reheating needed.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 8 mg
Keywords: lemon pasta salad, arugula salad, quick pasta salad, healthy lunch, vegetarian salad, easy pasta recipe
