Lemon Arugula Pasta Salad Recipe
Introduction
This Lemon Arugula Pasta Salad is a bright and refreshing dish perfect for warm days or as a light meal. Combining peppery arugula with zesty lemon juice and savory Parmesan creates a delightful balance of flavors.
Ingredients
- 8 ounces pasta
- 4 cups fresh arugula
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- ½ cup grated Parmesan cheese
Instructions
- Step 1: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta.
- Step 2: In a large bowl, combine the cooked pasta, fresh arugula, lemon juice, olive oil, and grated Parmesan cheese. Toss everything gently until well mixed and the arugula is slightly wilted from the dressing.
Tips & Variations
- Use lemon zest in addition to lemon juice for an extra burst of citrus flavor.
- Add toasted pine nuts or walnuts for added crunch and texture.
- Substitute spinach or mixed greens if you prefer a milder green than arugula.
- For a protein boost, mix in grilled chicken or chickpeas.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep dressing separate until ready to serve or toss just before eating. If stored mixed, the arugula may wilt more over time. Serve chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta for this salad?
Yes, short pasta shapes like penne, fusilli, or farfalle work best as they hold the dressing well and mix easily with the arugula.
Is it necessary to rinse the pasta after cooking?
Rinsing cools the pasta quickly and stops the cooking process, which is ideal for a pasta salad. It also prevents the pasta from sticking together.
PrintLemon Arugula Pasta Salad Recipe
A fresh and zesty Lemon Arugula Pasta Salad that combines tender pasta with peppery arugula, tangy lemon juice, rich olive oil, and savory Parmesan cheese for a light and flavorful dish perfect for warm days or as a quick side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 8 ounces pasta (such as penne or fusilli)
- 4 cups fresh arugula, washed and dried
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool the pasta and stop the cooking process. Shake off excess water.
- Prepare the dressing: In a small bowl, whisk together the fresh lemon juice, olive oil, salt, and freshly ground black pepper until well combined to create a bright, tangy dressing.
- Toss the salad: In a large mixing bowl, combine the cooled pasta and fresh arugula. Pour the lemon dressing over and toss gently to coat evenly.
- Add Parmesan: Sprinkle the grated Parmesan cheese over the salad and gently toss once more to distribute the cheese and bring all flavors together.
- Serve and enjoy: Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately or chill for up to an hour before serving to meld the flavors.
Notes
- Use a sturdy pasta shape like penne, fusilli, or farfalle to hold the dressing well.
- Arugula adds a peppery flavor; if preferred, substitute with baby spinach for a milder taste.
- For extra protein, add grilled chicken or chickpeas.
- This salad is best served fresh but can be stored covered in the refrigerator for up to 24 hours.
- To enhance the lemon flavor, add some lemon zest to the dressing.
Keywords: lemon arugula pasta salad, easy pasta salad recipe, lemon pasta salad, arugula salad, vegetarian pasta salad
