Lemon Arugula Pasta Salad Recipe

Introduction

This Lemon Arugula Pasta Salad is a bright, fresh dish perfect for warm days or as a vibrant side to any meal. Combining peppery arugula, crunchy walnuts, and tangy lemon dressing, it’s a flavorful and easy-to-make salad that highlights simple ingredients. The Parmesan and capers add a savory depth that makes this salad truly unique.

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

1. 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.
2. Step 2: In a large bowl, whisk together lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, salt, pepper, capers with brine, and finely chopped walnuts. Slowly drizzle in olive oil while whisking to emulsify the dressing.
3. Step 3: Add the cooled and rinsed pasta to the bowl and toss gently to coat every piece with the lemon dressing.
4. Step 4: Finally, fold in the fresh arugula and chiffonade basil leaves if using. The warmth of the pasta will slightly wilt the greens and meld the flavors.
5. Step 5: Sprinkle the finely grated Parmesan cheese over the salad and give it a light toss before serving.

Tips & Variations

• Toast the walnuts lightly in a dry skillet for a minute to enhance their flavor and crunch.
• Use fresh-grated Parmesan for best taste and texture instead of pre-shredded cheese.
• If your arugula tastes very peppery, try mixing in a handful of baby spinach to balance it out.
• Taste and adjust the dressing before adding pasta, adding more lemon juice or salt if needed.
• Substitute walnuts with toasted pine nuts or almonds for a different crunch.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep dressing and arugula separate when possible, then combine just before serving. If the salad has chilled, let it sit at room temperature for a few minutes and toss gently before eating. Avoid reheating as the fresh ingredients are best 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 like farfalle, orzo, penne, or rotini work best because they hold the dressing well and mix easily with the other ingredients.

Is it necessary to rinse the pasta after cooking?

Rinsing the pasta with cold water stops the cooking process and removes excess starch, preventing the salad from becoming mushy. This step is important for maintaining the texture in a pasta salad.

Lemon Arugula Pasta Salad Recipe

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4.4 from 90 reviews

This refreshing Lemon Arugula Pasta Salad combines peppery arugula, crunchy walnuts, and tangy lemon dressing with short pasta like farfalle or orzo. The bright citrus dressing with lemon juice, zest, white balsamic vinegar, and Dijon mustard emulsified with olive oil creates a vibrant flavor that perfectly coats the pasta and greens, making an ideal light lunch or summer side dish.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 + 1 tsp caper brine
• 1 tsp salt
• ½ tsp black pepper, freshly cracked

Instructions

1. Cook the Pasta: Boil salted water and cook the pasta until just tender, slightly softer than al dente. Drain and rinse under cold water to cool and stop further cooking, removing excess starch.
2. Prepare the 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 to emulsify the dressing.
3. Toss Pasta with Dressing: Add the cooled, rinsed pasta into the bowl with the dressing. Gently toss until every piece of pasta is coated evenly with the vibrant lemon dressing.
4. Add Greens and Herbs: Toss in the fresh arugula and optional chiffonade basil leaves. The slight warmth of the pasta will gently wilt the arugula, blending flavors nicely.
5. Serve and Garnish: Sprinkle the finely grated Parmesan or Pecorino cheese on top before serving for a savory finish.

Notes

• Rinsing the pasta thoroughly prevents overcooking and keeps the salad from becoming soggy.
• Lightly toasting walnuts in a dry skillet enhances their flavor and crunch.
• Using fresh-grated Parmesan cheese significantly improves the taste compared to pre-packaged cheese.
• If arugula is too peppery, add a handful of baby spinach to mellow the flavor.
• Taste the dressing before adding the pasta and adjust lemon juice or salt as preferred.

Keywords: lemon arugula pasta salad, lemon pasta salad, arugula salad, pasta salad with walnuts, vegetarian pasta salad, easy summer salad