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A vibrant bowl of Lemon Arugula Pasta Salad with farfalle pasta, fresh arugula, and crushed pistachios on a wooden table.
Layla

Lemon Arugula Pasta Salad

A refreshing and vibrant pasta salad featuring al dente pasta, peppery arugula, sweet cherry tomatoes, and a bright lemon-garlic vinaigrette. Perfect for potlucks, picnics, or a light lunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian-American, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz short pasta such as orecchiette or fusilli, uncooked
  • 1 tsp salt for pasta water
  • 1/4 cup extra virgin olive oil for the vinaigrette
  • 3 tbsp fresh lemon juice for the vinaigrette
  • 1 clove garlic minced, for the vinaigrette
  • 1/2 tsp Dijon mustard for the vinaigrette
  • 1/4 tsp salt or to taste, for the vinaigrette
  • 1/8 tsp black pepper freshly ground, for the vinaigrette
  • 5 oz baby arugula fresh
  • 1 pint cherry tomatoes halved
  • 1/4 cup red onion very thinly sliced
  • 1/4 cup fresh parsley chopped
  • 1/4 cup grated Parmesan cheese optional

Equipment

  • Large Pot
  • Large Mixing Bowl
  • Whisk
  • Cutting board
  • Sharp knife
  • Colander

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain well and rinse with cold water to stop cooking and cool it down.
  2. While the pasta cooks, in a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, Dijon mustard, salt, and black pepper until emulsified.
  3. In a large mixing bowl, combine the cooled pasta, baby arugula, halved cherry tomatoes, and thinly sliced red onion.
  4. Pour the lemon-garlic vinaigrette over the pasta and vegetable mixture. Toss gently until all ingredients are well coated.
  5. Stir in the fresh chopped parsley and Parmesan cheese (if using). Serve immediately or chill for at least 30 minutes for flavors to meld.

Notes

For best flavor, allow the salad to chill for at least 30 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; the arugula may wilt slightly but will still taste delicious. Feel free to add other ingredients like crumbled feta cheese, toasted pine nuts, or grilled chicken for added protein.