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Tangy lemon arugula pasta salad in a bowl with fresh ingredients

Tangy Lemon Arugula Pasta Salad

A refreshing and bright salad combining peppery arugula, zesty lemon, and tender pasta, perfect for quick dinners or festive gatherings.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Dressing Ingredients
  • 12 ounces short pasta (penne, fusilli, or farfalle) Swap for whole wheat pasta for a nuttier flavor.
  • 1 large lemon, zested and juiced (about 3 tablespoons juice)
  • 1/3 cup extra virgin olive oil Replace half with Greek yogurt for creamier dressing.
  • 1 small shallot, finely minced (or 2 tablespoons red onion)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup (optional, to soften the lemon’s edge)
  • Salt and freshly ground black pepper to taste
  • Red pepper flakes (optional) for a little heat.
Vegetables and Nuts
  • 4 cups packed arugula, washed and spun dry Swap spinach with kale for a stronger flavor.
  • 1 cup cherry tomatoes, halved Use roasted tomatoes in cooler months.
  • 1/2 cup shaved Parmesan or Pecorino Romano Vegetarian option: use nutritional yeast.
  • 1/3 cup toasted pine nuts or chopped walnuts Pistachios are a lovely twist.

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook until just al dente according to package directions; drain, reserving 1/2 cup pasta water.
  2. Toss pasta into a large bowl to stop cooking and drizzle a teaspoon of olive oil to prevent it from sticking.
  3. While the pasta cooks, whisk together lemon zest, lemon juice, Dijon mustard, minced shallot, honey, and a pinch of salt in a small bowl.
  4. Slowly stream in the olive oil while whisking until the dressing emulsifies into a silky, bright sauce. Taste and adjust as needed.
Toast Nuts
  1. Heat a small skillet over medium heat and toast the pine nuts or walnuts until golden and fragrant, about 2–3 minutes, stirring constantly. Remove from heat and let cool.
Combine Ingredients
  1. Add arugula, halved cherry tomatoes, and shaved Parmesan to the bowl with the warm pasta.
  2. Pour the dressing over everything and toss gently to combine. If the salad feels dry, add a tablespoon or two of reserved pasta water to loosen.
  3. Finish with toasted nuts, a grind of black pepper, and red pepper flakes if you like spice. Serve immediately at room temperature or chill slightly.

Notes

Store in an airtight container for up to 3 days. Add nuts just before serving to keep them crunchy. If making ahead, wait to dress the arugula until the last moment to keep it crisp.