This Lemon Arugula Pasta Salad is a refreshing and vibrant dish that combines the zesty brightness of lemon with the peppery bite of fresh arugula. Perfect for warm days or as a light side dish, it’s quick to throw together and packs a punch of flavor in every bite.
Why You’ll Love This Recipe
I love how easy this pasta salad is to prepare with simple, wholesome ingredients. It’s ideal for lunch, picnics, or as a make-ahead dinner side. The lemon dressing adds a tangy, citrusy twist, while arugula keeps it fresh and slightly spicy. It’s a great vegetarian option that still feels hearty and satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz (about 2 ½ cups) short pasta (penne, fusilli, or farfalle work great)
3 cups fresh arugula, packed
1 cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
¼ cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon fresh lemon juice (about half a lemon)
1 teaspoon lemon zest
1 clove garlic, minced
Salt and freshly ground black pepper, to taste
Optional: ¼ teaspoon red pepper flakes for a little heat
Directions
I start by cooking the pasta in salted boiling water according to the package directions until al dente. Then I drain it and let it cool for a few minutes.
While the pasta is cooling, I whisk together the olive oil, lemon juice, lemon zest, minced garlic, salt, pepper, and red pepper flakes (if using) in a small bowl to make the dressing.
In a large bowl, I combine the cooked pasta, arugula, cherry tomatoes, and red onion.
I pour the lemon dressing over the pasta mixture and toss everything gently until evenly coated.
Lastly, I sprinkle the grated Parmesan over the salad and give it one final toss before serving.
Servings and timing
This recipe makes about 4 servings and takes roughly 20 minutes from start to finish. It’s perfect when I need something quick but still flavorful and fresh.
Variations
I sometimes add grilled chicken or chickpeas to make it a heartier main dish.
Swapping arugula for spinach or kale gives a different leafy green option.
Adding crumbled feta or goat cheese instead of Parmesan changes the flavor profile nicely.
For a Mediterranean touch, I mix in kalamata olives and cucumber slices.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. Since arugula is delicate, I prefer adding it just before serving if I know I’ll be storing the salad. This salad is best served cold or at room temperature, so I don’t reheat it—just a quick toss and it’s ready to go.
FAQs
How can I keep the arugula from wilting in the salad?
I mix in the arugula right before serving to keep it fresh and crisp. If I’m prepping ahead, I store it separately.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives the best flavor, but in a pinch, I use bottled—just slightly less since it’s more concentrated.
What pasta shape works best?
I like short pasta shapes like fusilli, penne, or farfalle because they hold the dressing well and mix evenly with the other ingredients.
Can I make this pasta salad gluten-free?
Absolutely. I just swap in my favorite gluten-free pasta and cook it according to the package instructions.
Is this salad good for meal prep?
Yes, it works well for meal prep. I keep the dressing and arugula separate until the day I plan to eat it for the freshest taste.
Conclusion
This Lemon Arugula Pasta Salad is a simple yet flavorful recipe that I turn to when I want something fresh, quick, and satisfying. Whether I’m serving it as a side or enjoying it as a light main dish, it always hits the spot with its bright lemony taste and peppery greens.
This Lemon Arugula Pasta Salad is a refreshing, zesty dish combining lemon brightness with peppery arugula. It’s a quick, flavorful, and satisfying vegetarian option perfect for warm days, picnics, or as a light meal.
Ingredients
8 oz (about 2 ½ cups) short pasta (penne, fusilli, or farfalle)
3 cups fresh arugula, packed
1 cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
¼ cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon fresh lemon juice (about half a lemon)
1 teaspoon lemon zest
1 clove garlic, minced
Salt and freshly ground black pepper, to taste
Optional: ¼ teaspoon red pepper flakes
Instructions
Cook pasta in salted boiling water according to package directions until al dente. Drain and let cool slightly.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, pepper, and red pepper flakes (if using) to make the dressing.
In a large bowl, combine cooked pasta, arugula, cherry tomatoes, and red onion.
Pour the lemon dressing over the pasta mixture and toss gently to coat.
Sprinkle with grated Parmesan and toss once more before serving.
Notes
Add grilled chicken or chickpeas to make it a main dish.
Swap arugula with spinach or kale for variety.
Use crumbled feta or goat cheese instead of Parmesan for a different flavor.
Mix in kalamata olives and cucumber for a Mediterranean twist.
For best texture, add arugula just before serving if prepping ahead.
