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Lemon Arugula Pasta Salad
Laura

Lemon Arugula Pasta Salad

A bright pasta salad with lemon dressing, peppery arugula, cherry tomatoes, Parmesan, and toasted walnuts.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Italian-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces farfalle, fusilli, or rotini pasta
  • 5 ounces fresh arugula washed and dried
  • 1 cup cherry tomatoes halved
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest finely grated
  • 1 small clove garlic finely grated or minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1/2 teaspoon kosher salt plus more for pasta water
  • 1/4 teaspoon black pepper freshly ground
  • 1/2 cup Parmesan cheese shaved or finely grated
  • 1/3 cup walnuts toasted and roughly chopped
  • 2 tablespoons fresh basil chopped, optional

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Small bowl
  • Whisk

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and rinse briefly under cool water. Drain thoroughly.
  2. Make the dressing: Whisk olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey, salt, and black pepper until glossy.
  3. Dress the pasta: Add pasta to a large bowl and toss with about two-thirds of the lemon dressing.
  4. Add mix-ins: Fold in cherry tomatoes, Parmesan, toasted walnuts, and optional basil.
  5. Finish and serve: Add arugula and the remaining dressing. Toss gently, taste, adjust seasoning, and serve cool or at room temperature.

Notes

  • Add arugula shortly before serving for the freshest texture.
  • Reserve a little dressing if making ahead because pasta absorbs dressing as it chills.
  • Store leftovers in an airtight container for up to 2 days.