Lemon Arugula Pasta Salad Recipe
Introduction
This Lemon Arugula Pasta Salad is a fresh and vibrant dish perfect for warm days or as a flavorful side. The peppery arugula, crunchy walnuts, and zesty lemon dressing come together beautifully to create a light yet satisfying salad. It’s easy to prepare and makes a great addition to any meal.
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 your 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, 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 with the lemon dressing.
- Step 4: Toss in the fresh arugula and optional basil leaves. The arugula will wilt slightly and absorb the citrus flavors.
- Step 5: Sprinkle the finely grated Parmesan or Pecorino cheese on top and give the salad one last gentle toss before serving.
Tips & Variations
- Toast the walnuts lightly in a dry skillet before adding to deepen their flavor and crunch.
- Use fresh-grated Parmesan or Pecorino cheese for a more vibrant taste compared to pre-shredded versions.
- If the arugula is too peppery for your liking, add a handful of baby spinach to mellow the flavor.
- Adjust the lemon juice and salt in the dressing to taste before adding the pasta for perfect balance.
- Try swapping walnuts for toasted pine nuts or almonds for a different texture and flavor.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 2 days. The flavors will meld nicely, but the arugula may wilt further. For best texture, you can add fresh arugula just before serving if making ahead. Reheat is not recommended as this salad is served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta for this salad?
Yes, short pasta shapes that hold dressing well, such as farfalle, orzo, rotini, or penne, work best for this salad to ensure every bite is flavorful.
Is this salad suitable for meal prep?
It is suitable for meal prep if you keep the arugula separate and add it just before serving to maintain its fresh texture. The dressing and pasta can be mixed and stored in advance for convenience.
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Lemon Arugula Pasta Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This refreshing Lemon Arugula Pasta Salad combines peppery arugula, crunchy walnuts, and zesty lemon dressing tossed with tender farfalle pasta. The salad features a bright, tangy dressing made with fresh lemon juice and zest, white balsamic vinegar, Dijon mustard, and briny capers, finished with finely grated Parmesan or Pecorino cheese. It’s a vibrant, flavorful dish perfect for a light lunch or a side for summer gatherings.
Ingredients
Pasta
- 8 oz farfalle, orzo, or your favorite short pasta
Salad
- 3.5 oz fresh arugula
- ½ cup walnuts, finely chopped
- ⅓ cup finely grated Parmesan or Pecorino cheese
- 6 basil leaves, chiffonade (optional)
Dressing
- 1 lemon, juiced and zested
- 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 Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook just until tender, slightly softer than al dente. Drain and immediately rinse under cold water to stop the cooking process and remove excess starch.
- Make 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 while whisking until the dressing is emulsified and well combined.
- Toss Pasta with Dressing: Add the cooled and rinsed pasta into the bowl with the lemon dressing. Gently toss to ensure each piece of pasta is evenly coated with the bright, tangy dressing.
- Add Greens: Finally, fold in the fresh arugula and chiffonade basil leaves if using. The warm pasta will slightly wilt the arugula, infusing it with the citrus flavors for a vibrant taste and texture balance.
- Serve: Sprinkle the finely grated Parmesan or Pecorino cheese over the salad before serving. Enjoy immediately or refrigerate for up to a day to let the flavors meld.
Notes
- Rinse pasta thoroughly after cooking to stop further cooking and prevent sogginess.
- Lightly toast the walnuts in a dry skillet for about a minute to enhance their flavor before chopping.
- Freshly grated Parmesan cheese tastes much better than pre-packaged shredded cheese.
- If your arugula is too peppery, add a handful of baby spinach to mellow the taste.
- Taste the dressing before adding pasta; adjust lemon juice or salt as needed to balance flavors perfectly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Keywords: Lemon arugula pasta salad, arugula salad, lemon pasta salad, Italian pasta salad, walnut pasta salad, fresh pasta salad, vegetarian salad
