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Lemon Arugula Pasta Salad

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Lemon Arugula Pasta Salad is a refreshing and vibrant dish combining the zesty brightness of lemon with the peppery crunch of arugula, tied together with perfectly cooked pasta. It's a perfect balance of flavors, light yet satisfying, making it ideal for a quick meal, side dish, or picnic treat.

Ingredients

8 oz pasta (your choice of shape, like penne, fusilli, or farfalle)

4 cups fresh arugula, washed and dried

1 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1/4 cup feta cheese, crumbled (optional)

1/4 cup olive oil

2 tbsp fresh lemon juice (about 1 lemon)

1 tbsp lemon zest

1 tbsp Dijon mustard

1 garlic clove, minced

Salt and pepper, to taste

Instructions

  1. Cook the pasta according to the package instructions. Drain and rinse under cold water to cool it down. Set aside.
  2. In a large mixing bowl, combine the cooled pasta, arugula, cherry tomatoes, and red onion. If you're adding feta cheese, toss it in as well.
  3. In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
  4. Pour the dressing over the pasta salad and toss until well coated. Adjust seasoning if needed.
  5. Serve immediately or refrigerate for up to 1 hour to allow the flavors to meld.

Notes

  • For a heartier salad, add grilled chicken, shrimp, or chickpeas.
  • If arugula isn't preferred, swap it for spinach, mixed greens, or kale.
  • For different cheese options, consider goat cheese, parmesan, or mozzarella.
  • For extra crunch, add toasted pine nuts, almonds, or sunflower seeds on top.
  • Store leftovers in an airtight container for up to 3 days, adding a bit of olive oil or lemon juice before serving.
  • This dish can be served warm, but it’s best enjoyed cold.

Nutrition

Find it online: http://recipesbyjanet.com/lemon-arugula-pasta-salad/