Lemon Arugula Pasta Salad Recipe

Introduction

This Lemon Arugula Pasta Salad is a bright and refreshing dish perfect for warm days or as a vibrant side. Peppery arugula, crunchy walnuts, and tangy lemon dressing come together with tender pasta for a flavorful, easy-to-make salad.

Ingredients

• 8 oz pasta farfalle, orzo, or your favorite short pasta
• 3.5 oz fresh arugula
• ½ cup walnuts, finely chopped
• ⅓ cup finely grated Parmesan or Pecorino cheese
• 1 lemon, juice and zest
• 8 Tb olive oil
• 1 Tb white balsamic vinegar
• 2 tsp Dijon mustard
• 1 Tb capers + 1 tsp brine
• 1 tsp salt
• ½ tsp black pepper, freshly cracked
• 6 basil leaves, chiffonade (optional)

Instructions

1. Step 1: Cook your pasta in salted boiling water until just tender, slightly softer than al dente. Drain and rinse under cold water to stop cooking and remove excess starch.
2. Step 2: In a large bowl, whisk together lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, salt, black pepper, capers, and chopped walnuts. Slowly drizzle in the olive oil while whisking until the dressing is well combined.
3. Step 3: Add the cooled, rinsed pasta to the bowl with the dressing. Toss gently to coat every piece with the bright, tangy dressing.
4. Step 4: Add the fresh arugula and basil leaves if using. Toss lightly so the arugula wilts slightly and absorbs the citrusy flavors.
5. Step 5: Stir in the grated Parmesan or Pecorino cheese just before serving for a savory finish.

Tips & Variations

• Toast the walnuts lightly in a dry skillet to deepen their flavor before chopping.
• If your arugula is very peppery, add a handful of baby spinach to balance the taste.
• Use fresh-grated Parmesan or Pecorino for the best flavor instead of pre-shredded cheese.
• Taste the dressing before adding pasta and adjust lemon juice or salt as needed to brighten the flavors.
• Choose pasta shapes like farfalle or orzo that hold dressing well for the best texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best served fresh, but you can gently toss it again before serving to redistribute the dressing. If it thickens, add a splash of olive oil or lemon juice when reheating or serving cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens instead of arugula?

Yes, spinach or mixed salad greens work well and can soften the peppery bite if you prefer a milder flavor.

How do I prevent the pasta from getting soggy?

Rinsing the cooked pasta under cold water immediately after draining stops the cooking process and removes excess starch, which helps keep the salad from becoming soggy.

Lemon Arugula Pasta Salad Recipe

Print Recipe

★★★★★

4.7 from 110 reviews

A refreshing and vibrant Lemon Arugula Pasta Salad featuring tender pasta, peppery arugula, crunchy walnuts, and a zesty lemon dressing with a hint of capers and Parmesan cheese. Perfect for a light lunch or a side dish that brings bright citrus flavors and a satisfying texture contrast.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 8 oz pasta (farfalle, orzo, or your favorite short pasta)

Greens & Herbs

• 3.5 oz fresh arugula
• 6 basil leaves, chiffonade (optional)

Dressing & Flavorings

• 1 lemon, juice and zest
• 8 Tb olive oil
• 1 Tb white balsamic vinegar
• 2 tsp Dijon mustard
• 1 Tb capers + 1 tsp brine
• 1 tsp salt
• ½ tsp black pepper, freshly cracked

Add-ons

• ½ cup walnuts, finely chopped
• ⅓ cup finely grated Parmesan or Pecorino cheese

Instructions

1. Cook Pasta: Cook the pasta in salted boiling water until just tender, slightly softer than al dente. Drain and rinse under cold water to halt cooking and remove excess starch.
2. Make Dressing: In a large bowl, whisk together lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, salt, black pepper, capers and their brine, and chopped walnuts. Slowly drizzle in the olive oil while whisking until the dressing is emulsified and fully combined.
3. Toss Pasta with Dressing: Add the cooled and rinsed pasta into the bowl with the lemon dressing. Gently toss to ensure every piece is evenly coated with the tangy dressing.
4. Add Greens: Fold in the fresh arugula and optional basil leaves. The warmth of the pasta will slightly wilt the greens, allowing the citrusy flavors to meld perfectly.
5. Finish with Cheese: Sprinkle the finely grated Parmesan or Pecorino cheese over the salad and give a final gentle toss before serving.

Notes

• Rinse pasta thoroughly after cooking to prevent it from continuing to cook and becoming soggy.
• Lightly toast walnuts in a dry skillet to enhance their flavor before chopping.
• Freshly grated Parmesan or Pecorino cheese greatly improves taste compared to pre-packaged versions.
• For a milder salad, add a handful of baby spinach to balance out very peppery arugula.
• Taste the dressing before combining with pasta; adjust lemon or salt as needed for perfect brightness.

Keywords: Lemon Arugula Pasta Salad, Pasta Salad, Lemon Dressing, Italian Salad, Arugula Salad, Walnut Pasta Salad