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Lemon Arugula Pasta Salad

Zesty Lemon Arugula Pasta Salad for a Fresh Summer Bite

A bright and refreshing Lemon Arugula Pasta Salad that combines zesty lemon and peppery arugula for a delightful summer dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Flavor Resting Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Salad
  • 8 oz Short pasta (penne or fusilli) Substitution: Use whole wheat or gluten-free pasta if desired.
  • 4 cups Arugula Add just before serving to prevent wilting.
  • 1 cup Basil leaves Substitution: Use fresh spinach or cilantro if basil is unavailable.
  • 1 cup Cherry tomatoes Substitution: Grape tomatoes or diced bell peppers may work as alternatives.
  • 1 cup Walnuts Prep Note: Toast walnuts to intensify flavor and prevent sogginess.
  • 1/2 cup Parmesan cheese Substitution: Use nutritional yeast for a dairy-free option.
For the Dressing
  • 1/4 cup Lemon juice Substitution: Lime can be used for a different citrus twist.
  • 1 tbsp Lemon zest
  • 2 tbsp White balsamic vinegar Substitution: Regular balsamic vinegar can be used, though it will darken the dressing.
  • 1 tbsp Dijon mustard Substitution: Whole grain mustard can be used for a textured flavor.
  • 1 tbsp Capers Substitution: Olives can provide a similar briny effect.
  • 1/2 tsp Salt Adjust to taste.
  • 1/4 tsp Black pepper Adjust to taste.
  • 1 tbsp Honey Substitution: Maple syrup for a vegan alternative may work.

Equipment

  • Dry skillet
  • large pot
  • mixing bowl
  • Serving bowl
  • Tongs or large fork

Method
 

Preparation
  1. Toast the walnuts in a dry skillet over medium heat for 3–4 minutes until golden and fragrant. Set aside.
  2. Zest and juice the lemons. Tear basil leaves and halve the cherry tomatoes. Grate the Parmesan cheese.
Cooking Pasta
  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, about 8–10 minutes. Drain without rinsing.
Making Dressing
  1. In a mixing bowl, combine lemon juice, zest, white balsamic vinegar, Dijon mustard, capers, honey, salt, and pepper. Whisk in olive oil slowly until emulsified.
Combining Salad
  1. Toss the cooked pasta with the dressing until evenly coated.
  2. Fold in walnuts, halved cherry tomatoes, and torn basil leaves. Add arugula gently to maintain its freshness.
Serving
  1. Let the salad sit for 10–15 minutes to meld flavors. Serve at room temperature or chilled.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 300mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 800IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

For optimal flavor, serve chilled or at room temperature. Customize with additional veggies if desired.

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