Quick Lemon Arugula Pasta Salad (Print View)

Bright pasta salad with peppery arugula, cherry tomatoes, and zesty lemon dressing

# Ingredient List:

→ 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)

# How to Make:

01 - Boil pasta in salted water until al dente per package directions. Drain thoroughly and rinse under cold water to halt cooking process.
02 - Whisk together lemon zest, lemon juice, olive oil, minced garlic, honey, salt, and pepper until emulsified.
03 - Add cooked pasta, arugula, cherry tomatoes, cucumber, and red onion to serving bowl. Toss gently until evenly coated with dressing.
04 - Sprinkle with crumbled feta and toasted pine nuts if desired. Serve immediately or refrigerate up to 2 hours before serving.

# Expert Advice:

01 -
  • The peppery arugula and bright lemon wake up your tastebuds without feeling heavy
  • It comes together faster than delivery arrives, and you probably have everything already
02 -
  • The pasta absorbs dressing as it sits, so make a little extra if you're planning to refrigerate it
  • Rinsing the pasta under cold water isn't optional, it's what keeps the texture perfect in a cold salad
03 -
  • Toasting the nuts transforms them from an afterthought into something people will ask about
  • Let the pasta cool slightly before adding the arugula so it doesn't wilt too much

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