Lemon Arugula Pasta Salad Recipe
Introduction
This Lemon Arugula Pasta Salad is a fresh and vibrant dish perfect for a light lunch or a side at dinner. Combining peppery arugula with zesty lemon dressing and crunchy walnuts, it’s both flavorful and easy to prepare.
Ingredients
- 8 oz 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 freshly cracked black pepper
- 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 the cooking and remove excess starch.
- Step 2: In a large bowl, whisk together lemon juice and zest, white balsamic vinegar, Dijon mustard, salt, pepper, capers with brine, 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 lemon dressing.
- Step 4: Toss in the fresh arugula and basil leaves if using. The warmth of the pasta will slightly wilt the greens and help absorb the citrus flavors.
- Step 5: Sprinkle the grated Parmesan or Pecorino cheese on top and give a final gentle toss before serving.
Tips & Variations
- Toast the walnuts lightly in a dry skillet for a minute to enhance their flavor before adding them to the salad.
- Rinsing the pasta thoroughly prevents it from overcooking and keeps the salad from becoming soggy.
- If your arugula is very peppery, add a handful of baby spinach to mellow out the flavor.
- Fresh-grated Parmesan or Pecorino cheese provides the best taste compared to pre-shredded versions.
- Taste the dressing before adding pasta; adjust lemon or salt as needed for brightness and balance.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but if needed, bring it to room temperature and toss gently before serving. Avoid freezing as the greens and dressing texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other greens instead of arugula?
Yes, you can substitute arugula with baby spinach or mixed salad greens if you prefer a milder flavor.
Is it okay to prepare this salad in advance?
It’s best to prepare the salad close to serving time to keep the arugula fresh and crisp. If making ahead, store the dressing separately and toss it with pasta and greens just before serving.
Print
Lemon Arugula Pasta Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Lemon Arugula Pasta Salad is a vibrant, refreshing dish combining peppery arugula, crunchy walnuts, and tangy lemon dressing. Featuring farfalle pasta tossed in a zesty blend of lemon juice, white balsamic vinegar, Dijon mustard, and capers, this salad is perfect as a light lunch or a side dish. The fresh arugula wilts slightly when mixed with the warm pasta, enveloping every bite in bright, citrusy flavors accented by fragrant basil and grated Parmesan.
Ingredients
Pasta
- 8 oz farfalle, orzo, or your favorite short pasta
Greens
- 3.5 oz fresh arugula
- 6 basil leaves, chiffonade (optional)
Crunch & Cheese
- ½ cup walnuts, finely chopped
- 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 freshly cracked black pepper
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta until slightly softer than al dente. Drain and immediately rinse under cold water to stop cooking and remove excess starch.
- Prepare Dressing: In a large bowl, whisk together lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, salt, black pepper, capers with their brine, and chopped walnuts. Slowly drizzle in olive oil while whisking constantly until the dressing emulsifies and is well combined.
- Toss Pasta with Dressing: Add the cooled, rinsed pasta into the bowl with the dressing. Gently toss to ensure every piece of pasta is evenly coated with the bright, tangy dressing.
- Add Greens: Fold in the fresh arugula and, if using, the chiffonade of basil leaves. The warmth of the pasta will slightly wilt the arugula, allowing it to absorb the citrusy flavors.
- Finish and Serve: Sprinkle the finely grated Parmesan or Pecorino cheese on top just before serving to add depth and a savory finish.
Notes
- Rinse pasta thoroughly after cooking to prevent it from continuing to cook and to avoid a soggy salad.
- Lightly toast walnuts in a dry skillet for a minute beforehand to deepen their flavor.
- Using freshly grated Parmesan or Pecorino cheese greatly enhances the taste compared to pre-shredded varieties.
- If arugula is very peppery, add a handful of baby spinach to mellow the flavor.
- Taste the dressing before adding pasta and adjust lemon juice or salt as needed for a balanced flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Keywords: lemon arugula pasta salad, lemon pasta salad, arugula salad, summer pasta salad, vegetarian pasta salad, lemon vinaigrette, walnut pasta salad
