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Lemon Arugula Pasta Salad

Bright and Zesty Lemon Arugula Pasta Salad for Easy Joy

This Lemon Arugula Pasta Salad is a vibrant, fresh dish perfect for any season, packed with flavor and customizable for your taste.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 2 cups small pasta (fusilli or penne) gluten-free options work wonders too
  • 4 cups arugula can be swapped with spinach
  • 1 cup cherry tomatoes halved
For the Dressing
  • ¼ cup lemon juice freshly squeezed is essential
  • ¼ cup olive oil or avocado oil for a twist
  • to taste salt
  • to taste pepper
Optional Extras
  • ½ cup Parmesan cheese or feta as a substitute
  • 1 cup protein choices (grilled chicken or shrimp)
  • ¼ cup nuts (pine nuts or walnuts) for extra crunch

Equipment

  • Large pot
  • colander
  • mixing bowl
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Cook the pasta according to package directions until al dente, usually about 8–10 minutes. Drain and rinse under cold water.
  2. Whisk together lemon juice, olive oil, salt, and pepper in a mixing bowl for about 30 seconds until emulsified.
  3. In a large bowl, combine cooled pasta, arugula, and halved cherry tomatoes. If using, add Parmesan cheese.
  4. Drizzle the dressing over the salad mixture and toss gently to coat.
  5. Taste your salad and adjust seasoning as needed with salt, pepper, or lemon juice.
  6. Cover and chill for at least 30 minutes to allow flavors to meld together.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Store in an airtight container for up to 3 days. For best taste, keep dressing separate if making ahead.

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