Lemon Arugula Pasta Salad Recipe
Introduction
This Lemon Arugula Pasta Salad is a refreshing and vibrant dish perfect for warm days or as a light meal. The combination of peppery arugula, zesty lemon dressing, and crunchy walnuts creates a delightful mix of flavors and textures. Simple to prepare, it’s a great way to enjoy a bright, tangy pasta 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
- 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 the lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, salt, pepper, capers, and chopped walnuts. Slowly drizzle in the olive oil while whisking to emulsify the dressing.
- Step 3: Add the cooled pasta to the bowl with the lemon dressing and toss gently to coat every piece evenly.
- Step 4: Toss in the fresh arugula and basil leaves if using. The warmth of the pasta will slightly wilt the greens and blend the flavors.
- Step 5: Sprinkle the grated Parmesan or Pecorino cheese over the salad and give it a final gentle toss before serving.
Tips & Variations
- Toast walnuts lightly in a dry skillet to deepen their flavor before chopping.
- Use fresh-grated Parmesan or Pecorino cheese for the best taste and texture.
- If your arugula is very peppery, add a handful of baby spinach to balance the flavor.
- Taste the dressing before combining with pasta and adjust with extra lemon juice or salt as needed.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 2 days. For best flavor and texture, add the arugula just before serving if you plan to store it longer. Reheat gently if desired, but it is also delicious served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, choose any short pasta shape that holds the dressing well, such as penne, rotini, or fusilli.
Is it necessary to rinse the pasta after cooking?
Rinsing the pasta stops the cooking process and removes excess starch, which helps prevent the salad from becoming soggy.
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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 that combines peppery arugula, crunchy walnuts, and tangy lemon dressing with tender pasta. This salad features a bright, citrusy dressing enhanced by white balsamic vinegar and capers, making it perfect for a light lunch or a flavorful side dish.
Ingredients
Pasta
- 8 oz farfalle, orzo, or your favorite short pasta
Greens and Herbs
- 3.5 oz fresh arugula
- 6 basil leaves chiffonade (optional)
Dressing and Toppings
- 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 freshly cracked black pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until slightly softer than al dente. Drain the pasta and rinse thoroughly under cold water to stop the cooking process and remove excess starch, preventing sogginess.
- Prepare the Dressing: 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 continuously to emulsify and combine the dressing well.
- Toss Pasta with Dressing: Add the cooled and rinsed pasta to the bowl with the dressing. Toss gently to ensure each piece of pasta is evenly coated with the bright and tangy lemon dressing.
- Add Greens and Herbs: Finally, add the fresh arugula and chiffonade basil leaves if using. Toss lightly so the arugula wilts slightly from the warm pasta and absorbs the citrus flavors, making the salad vibrant and fragrant.
- Finish and Serve: Sprinkle the freshly grated Parmesan or Pecorino cheese over the salad and give it a final gentle toss before serving. Adjust seasoning with extra lemon juice or salt if desired.
Notes
- Rinsing the pasta thoroughly after cooking prevents it from continuing to cook and keeps the salad from becoming soggy.
- Lightly toasting the walnuts in a dry skillet for a minute enhances their flavor and crunch.
- Freshly grated Parmesan cheese significantly improves the taste compared to pre-packaged versions.
- If the arugula is too peppery, adding a handful of baby spinach can help balance the flavors.
- Taste the dressing before adding the pasta to adjust lemon juice or salt for optimal flavor balance.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Keywords: lemon arugula pasta salad, lemon pasta salad, arugula salad, easy pasta salad, vegetarian pasta salad, lemon dressing pasta salad
