Quick Lemon Arugula Pasta Salad (Printable)
Zesty pasta with peppery arugula, fresh vegetables, and bright lemon dressing. Ready in 20 minutes.
# What You'll Need:
→ Pasta
01 - 9 oz short pasta (penne, fusilli, or farfalle)
→ Greens & Vegetables
02 - 3 cups fresh arugula
03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 1/4 small red onion, thinly sliced
→ Dressing
06 - Zest and juice of 1 large lemon
07 - 3 tbsp extra virgin olive oil
08 - 1 garlic clove, minced
09 - 1 tsp honey or agave syrup
10 - Salt and freshly ground black pepper to taste
→ Toppings
11 - 1/2 cup crumbled feta cheese (optional)
12 - 2 tbsp toasted pine nuts or slivered almonds (optional)
# Directions:
01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop cooking; set aside.
02 - In a large serving bowl, whisk together lemon zest, lemon juice, olive oil, minced garlic, honey, salt, and pepper to make the dressing.
03 - Add cooked pasta, arugula, cherry tomatoes, cucumber, and red onion to the bowl. Toss gently to coat everything in the dressing.
04 - Top salad with crumbled feta and toasted pine nuts if using. Serve immediately or chill for up to 2 hours before serving.
# Expert Tips:
01 -
- The lemon arugula combo hits that perfect spot between zesty and peppery that wakes up your whole palate
- It comes together in literally 20 minutes but tastes like something from a restaurant patio
02 -
- Rinse the pasta thoroughly with cold water or it will keep cooking and turn mushy, plus the cold helps the dressing cling better
- The salad tastes best if you let it sit for about 15 minutes after tossing, giving the flavors time to marry
03 -
- Toast your pine nuts in a dry skillet over medium heat, watching constantly like a hawk because they go from perfect to burned in seconds
- Use a vegetable peeler to shave thin ribbons of cucumber instead of dicing if you want it to feel more elegant