Description
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.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 8mg
