Lemon Arugula Pasta Salad Recipe

Introduction

This Lemon Arugula Pasta Salad is a bright, refreshing dish perfect for warm days or as a vibrant side. The peppery arugula, crunchy walnuts, and zesty lemon dressing come together with tender pasta for a flavorful and satisfying salad.

Ingredients

• 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, freshly cracked
• 6 basil leaves, chiffonade (optional)

Instructions

1. Step 1: Cook the pasta in salted boiling water until just tender, slightly softer than al dente. Drain and rinse under cold water to stop cooking and remove excess starch.
2. Step 2: In a large bowl, whisk together lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, salt, pepper, capers, and chopped walnuts. Slowly drizzle in the olive oil while whisking until the dressing is well combined.
3. Step 3: Add the cooled pasta to the bowl with the dressing and toss gently to coat every piece evenly.
4. Step 4: Toss in the fresh arugula and basil leaves, if using. The warmth of the pasta will slightly wilt the arugula, allowing it to absorb the citrus flavors.
5. Step 5: Sprinkle the grated Parmesan or Pecorino cheese over the salad before serving for a rich, savory finish.

Tips & Variations

• Lightly toast the walnuts in a dry skillet to enhance their flavor and crunch.
• Use fresh-grated Parmesan or Pecorino for the best taste compared to pre-shredded cheese.
• If the arugula is too peppery, add a handful of baby spinach to balance the flavors.
• Taste the dressing before adding the pasta and adjust lemon juice or salt as needed for brightness.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 2 days. The flavors deepen overnight, but the arugula may become wilted. For best texture, add fresh arugula just before serving if possible. Reheat gently at room temperature or serve cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this salad?

Yes, use any short pasta that holds the dressing well, such as penne, rotini, or shells. Just cook it until tender and rinse after draining.

How can I make this salad vegan?

Omit the Parmesan cheese or substitute it with a vegan cheese alternative or nutritional yeast for a cheesy flavor.

Lemon Arugula Pasta Salad Recipe

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★★★★★

4.8 from 51 reviews

A refreshing Lemon Arugula Pasta Salad featuring tender pasta tossed in a zesty lemon and white balsamic dressing, combined with peppery arugula, crunchy walnuts, and fresh Parmesan. This vibrant salad balances tangy, salty, and nutty flavors, perfect for a light lunch or side dish.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 8 oz pasta (farfalle, orzo, or your favorite short pasta)

Greens and Nuts

• 3.5 oz fresh arugula
• ½ cup walnuts, finely chopped

Cheese

• ⅓ cup finely grated Parmesan or Pecorino cheese

Dressing

• 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, freshly cracked

Optional

• 6 basil leaves, chiffonade

Instructions

1. Cook Pasta: Bring salted water to a boil and cook the pasta just until tender, slightly softer than al dente. Drain and rinse under cold water to stop cooking and remove excess starch.
2. Prepare Dressing: In a large bowl, whisk together the lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, salt, black pepper, capers with brine, and chopped walnuts. Slowly drizzle in the olive oil while whisking until the dressing is emulsified and combined.
3. Toss Pasta with Dressing: Add the cooled pasta to the bowl with the dressing. Gently toss to ensure every piece of pasta is coated with the bright and tangy dressing.
4. Add Greens and Basil: Toss in the fresh arugula and optional chiffonade basil leaves. The warmth of the pasta will slightly wilt the arugula and infuse it with the citrusy flavors.

Notes

• Rinse the pasta thoroughly to prevent overcooking and sogginess in the salad.
• Lightly toast the walnuts in a dry skillet for about a minute to enhance their flavor.
• Using freshly grated Parmesan cheese significantly improves taste compared to pre-packaged options.
• If arugula is very peppery, adding a handful of baby spinach balances the flavor.
• Taste the dressing before adding pasta and adjust lemon or salt as needed for optimal flavor.

Keywords: lemon arugula pasta salad, pasta salad, lemon dressing, arugula salad, summer salad, Italian salad, vegetarian salad