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Zesty Lemon Arugula Pasta Salad

Zesty Lemon Arugula Pasta Salad for Bright Summer Days

A refreshing Zesty Lemon Arugula Pasta Salad that's quick to prepare and perfect for gatherings, bursting with flavors of arugula, lemon, and nuts.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 oz pasta (preferably Barilla Penne) Use gluten-free pasta for a gluten-free option.
  • 4 oz Arugula Peppery flavor; fresh spinach can be a substitute.
  • 8 leaves Basil (hand-torn) Tear instead of cutting to avoid bruising.
  • 1/2 cup Cherry Tomatoes (halved) Grape tomatoes are a perfect alternative.
  • 2/3 cup Walnuts (toasted & chopped) Pecans are a suitable substitute.
  • 1/3 cup Parmesan Cheese (grated) Use nutritional yeast for a dairy-free option.
For the Dressing
  • 1.5 Lemons (zested and juiced) Lime can be a suitable alternative.
  • 3/4 cup Olive Oil Extra virgin olive oil is recommended.
  • 1 Tbsp White Balsamic Vinegar Swap with red wine vinegar if desired.
  • 2 tsp Dijon Mustard Helps to emulsify the dressing.
  • 1 Tbsp Capers Omit if sensitive to saltiness.
  • 1 tsp Caper Brine Substitute with more lemon juice if needed.
  • 1 1/4 tsp Salt Essential for flavor enhancement.
  • 1/2 tsp Black Pepper Use freshly cracked if possible.
  • 1/2 tsp Honey Maple syrup is a suitable vegan substitute.

Equipment

  • medium skillet
  • Large pot
  • Mixing bowl
  • Whisk

Method
 

Step‑by‑Step Instructions for Zesty Lemon Arugula Pasta Salad
  1. In a dry skillet, over medium heat, toast the chopped walnuts for about 3-4 minutes, stirring frequently until fragrant.
  2. While the walnuts cool, prepare the fresh ingredients: zest and juice lemons, tear basil, halve cherry tomatoes, and grate parmesan cheese.
  3. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, usually 8-10 minutes. Drain and cool slightly.
  4. In a large mixing bowl, combine the lemon juice and zest, white balsamic vinegar, Dijon mustard, capers, caper brine, honey, salt, and black pepper. Whisk together.
  5. While whisking, slowly drizzle in olive oil until fully emulsified. Fold in parmesan cheese and cooled walnuts.
  6. Add the cooled pasta, halved cherry tomatoes, torn basil, and fresh arugula to the dressing and mix gently.
  7. Serve immediately or let it marinate for 10-15 minutes for enhanced flavors. Perfect with grilled meats or as a stand-alone meal.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 35gProtein: 10gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 12mgSodium: 420mgPotassium: 300mgFiber: 5gSugar: 2gVitamin A: 800IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Store in an airtight container for up to 3 days. For best flavor, add arugula just before serving. It's best not to freeze this salad.

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