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. With peppery arugula, crunchy walnuts, and a tangy lemon dressing, it offers a delightful balance of flavors and textures.
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 the 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 evenly with the lemon dressing.
- Step 4: Toss in the fresh arugula and chiffonade basil leaves, if using. The warmth of the pasta will slightly wilt the greens, enhancing the citrus flavors.
- Step 5: Sprinkle the finely grated Parmesan or Pecorino cheese on top before serving for a savory finish.
Tips & Variations
- Rinse the pasta thoroughly to prevent it from continuing to cook and turning soggy.
- Lightly toast the walnuts in a dry skillet to deepen their flavor before adding.
- Fresh-grated cheese significantly enhances the taste compared to pre-packaged versions.
- If your arugula is very peppery, balance it by adding a handful of baby spinach.
- Taste the dressing before combining with pasta and adjust lemon juice or salt as needed.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. Because the arugula wilts over time, it’s best enjoyed fresh. Reheat gently only if desired, but cold or room temperature works best for this salad.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta?
Yes, short pasta shapes that hold dressing well such as farfalle or orzo work best, but feel free to use your favorite pasta.
Can I make this salad ahead of time?
You can prepare the dressing and pasta in advance and combine just before serving to keep the arugula fresh and crisp.
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Lemon Arugula Pasta Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright and refreshing Lemon Arugula Pasta Salad featuring peppery arugula, crunchy walnuts, and a zesty lemon dressing. This easy-to-make salad combines perfectly cooked pasta with a tangy lemon vinaigrette, Parmesan cheese, and optional fresh basil for a vibrant, flavorful dish that’s perfect for a light lunch or side.
Ingredients
Pasta Salad
- 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
- 6 basil leaves, chiffonade (optional)
Dressing
- 1 lemon (juice and zest)
- 8 Tbsp olive oil
- 1 Tbsp white balsamic vinegar
- 2 tsp Dijon mustard
- 1 Tbsp capers plus 1 tsp brine
- 1 tsp salt
- ½ tsp black pepper, freshly cracked
Instructions
- Cook the pasta: Bring salted water to a boil, then add your choice of pasta. Cook until just tender, slightly softer than al dente. Drain the pasta and rinse it thoroughly under cold water to stop further cooking and wash away excess starch. This prevents sogginess in the salad.
- Prepare the dressing: In a large bowl, whisk together the lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, salt, black pepper, capers, and chopped walnuts. Slowly drizzle in the olive oil while whisking continuously until the dressing is smooth and emulsified.
- Toss pasta with dressing: Add the cooled, rinsed pasta to the bowl with the lemon dressing. Gently toss to ensure every piece of pasta is coated evenly with the bright, tangy dressing.
- Add greens and herbs: Finally, fold in the fresh arugula and optional basil leaves. The warmth of the pasta will slightly wilt the arugula, allowing it to absorb the citrusy flavors of the dressing.
- Serve: Sprinkle the finely grated Parmesan cheese over the salad and give it a gentle toss. Serve immediately or chill briefly before serving to enhance flavors.
Notes
- Rinse the pasta thoroughly to stop cooking and avoid soggy salad.
- Lightly toast the walnuts in a dry skillet for about a minute to deepen their flavor.
- Freshly grated Parmesan cheese yields much better flavor than pre-shredded varieties.
- If arugula is too peppery for your taste, add a handful of baby spinach to mellow the flavor.
- Taste the dressing before combining with pasta; adjust lemon juice or salt as needed for balance.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Keywords: lemon pasta salad, arugula salad, walnut pasta salad, lemon arugula pasta, vegetarian pasta salad, summer salad
