The Best Bright and Zesty Lemon Arugula Pasta Salad
A refreshing and tangy pasta salad with peppery arugula and a bright lemon dressing, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Tossed
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 ounces short pasta (such as fusilli or penne)
- 3 cups fresh arugula, roughly chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup shaved Parmesan cheese
- 1/4 cup toasted pine nuts
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook pasta in salted boiling water until al dente. Drain and rinse under cold water.
- Whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper for the dressing.
- In a large bowl, combine cooled pasta, arugula, tomatoes, Parmesan, and pine nuts.
- Pour dressing over the salad and toss gently to coat.
- Let sit for 5 minutes before serving. Serve cold or at room temperature.
Notes
For a vegan version, omit Parmesan. For extra protein, add grilled chicken or shrimp.