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–+ servings
Lemon Arugula Pasta Salad

Lemon Arugula Pasta Salad: Refreshing Dive into Fresh Flavors

A bright and refreshing Lemon Arugula Pasta Salad combining zesty lemon and peppery arugula, perfect for busy weeknights and summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz short pasta (penne or fusilli)
For the Salad
  • 4 cups arugula Toss in fresh just before serving.
  • 1 cup basil leaves Hand-torn pieces for flavor.
  • 1 cup cherry tomatoes Halved for even distribution.
  • 1/2 cup walnuts Toasted for enhanced flavor.
  • 1/2 cup Parmesan cheese Grated for easy mixing.
For the Dressing
  • 1/4 cup lemon juice Freshly squeezed.
  • 1 tbsp lemon zest
  • 1/4 cup olive oil Quality olive oil is crucial.
  • 2 tbsp white balsamic vinegar
  • 1 tbsp Dijon mustard
  • 2 tbsp capers Includes caper brine.
  • 1 tbsp honey To balance acidity.
  • 1 tsp salt
  • 1 tsp black pepper

Equipment

  • skillet
  • Mixing Bowl
  • Large pot
  • Whisk

Method
 

Step-by-Step Instructions
  1. Toast walnuts in a dry skillet over medium heat for 3–4 minutes until golden brown.
  2. While walnuts cool, zest and juice lemons, tear basil, halve cherry tomatoes, and grate Parmesan.
  3. Cook pasta in salted boiling water for 8–10 minutes until al dente, then drain without rinsing.
  4. In a bowl, whisk lemon juice, zest, vinegar, mustard, capers, honey, salt, and pepper, then gradually add olive oil.
  5. Toss pasta with the dressing, then fold in walnuts, Parmesan, tomatoes, and torn basil.
  6. Gently fold in arugula right before serving to keep it fresh and vibrant.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 10mgSodium: 400mgPotassium: 350mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Store in an airtight container in the refrigerator for up to 3 days. Drizzle with olive oil and lemon juice if dry after storage.

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