Lemon Arugula Pasta Salad Recipe
Introduction
This Lemon Arugula Pasta Salad is a bright and refreshing dish perfect for warm days or as a vibrant side. Combining peppery arugula with zesty lemon and crunchy walnuts, it’s a delightful salad that’s easy to prepare and full of fresh flavors.
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
- 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.
- Step 2: In a large bowl, whisk together lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, salt, black pepper, capers, and chopped walnuts. Slowly drizzle in the olive oil while whisking until the dressing is well combined.
- Step 3: Add the cooled, rinsed pasta to the bowl with the dressing. Toss gently to coat every piece evenly with the lemony dressing.
- Step 4: Add the fresh arugula and basil leaves, if using. Toss lightly to combine. The arugula will wilt slightly and absorb the citrus flavors.
- Step 5: Sprinkle the grated Parmesan or Pecorino cheese over the salad before serving for a savory finish.
Tips & Variations
- Toast the walnuts lightly in a dry skillet for a minute to enhance their flavor and crunch.
- Use fresh-grated Parmesan cheese instead of pre-shredded for the best taste.
- If your arugula is very peppery, add a handful of baby spinach to balance the flavor.
- Taste the dressing before mixing with pasta—adjust lemon or salt as needed to brighten the salad.
- For extra freshness, add chopped fresh herbs like parsley or dill along with the basil.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 2 days. Dress the salad just before serving if storing pasta and dressing separately to keep the arugula fresh. Reheat is not recommended as the salad is best enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta?
Yes, short pasta shapes like fusilli, penne, or rigatoni work well because they hold the dressing nicely.
How can I make this salad vegan?
Simply omit the Parmesan cheese or replace it with a vegan cheese alternative or nutritional yeast for a similar savory note.
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Lemon Arugula Pasta Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing and vibrant Lemon Arugula Pasta Salad featuring peppery arugula, crunchy walnuts, and a zesty lemon dressing with Parmesan cheese. Perfect as a light lunch or side dish that combines tangy, nutty, and fresh flavors.
Ingredients
Pasta
- 8 oz farfalle, orzo, or your favorite short pasta
Greens and Cheese
- 3.5 oz fresh arugula
- 6 basil leaves, chiffonade (optional)
- ⅓ cup finely grated Parmesan or Pecorino cheese
Dressing and Add-ins
- 1 lemon, juice and zest
- 8 Tbsp olive oil
- 1 Tbsp white balsamic vinegar
- 2 tsp Dijon mustard
- 1 Tbsp capers + 1 tsp caper brine
- ½ cup walnuts, finely chopped
- 1 tsp salt
- ½ tsp freshly cracked black pepper
Instructions
- Cook the pasta: Cook your pasta in salted boiling water just until tender, slightly softer than al dente. Drain and rinse under cold water to stop cooking and wash off excess starch.
- Prepare the dressing: In a large bowl, whisk together lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, salt, black pepper, capers, and chopped walnuts. Slowly drizzle in the olive oil until the dressing is well emulsified and combined.
- Toss pasta with dressing: Add the cooled and rinsed pasta into the bowl with the lemon dressing. Toss gently so every piece of pasta is coated with the bright, tangy dressing.
- Add greens and cheese: Toss in the fresh arugula and basil leaves if using, allowing the arugula to wilt slightly from the warm pasta and absorb the citrus flavors. Stir in the finely grated Parmesan cheese to finish the salad.
Notes
- Rinse the pasta thoroughly after cooking to prevent overcooking and sogginess in the salad.
- Lightly toast the walnuts in a dry skillet for a minute to deepen their flavor and add crunch.
- Freshly grated Parmesan or Pecorino cheese yields much better flavor than pre-shredded types.
- If the arugula is too peppery, adding a handful of baby spinach can help balance the flavor.
- Taste and adjust the dressing before adding pasta; more lemon or salt can enhance the brightness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Keywords: Lemon Arugula Salad, Pasta Salad, Summer Salad, Vegetarian Pasta Salad, Easy Pasta Salad
