Description
This Masterclass Lemon Arugula Pasta Salad is a refreshing side dish made with tender pasta, peppery arugula, crisp cucumber, shaved Parmesan, and a bright homemade lemon vinaigrette. Perfect for picnics, potlucks, meal prep, or summer gatherings.
Ingredients
Scale
- 450g short pasta (Farfalle, Rotini, or Penne)
- 2 tbsp fine sea salt (for boiling water)
- 80ml extra virgin olive oil
- 60ml fresh lemon juice
- 1 tbsp lemon zest
- 1 tbsp Dijon mustard
- 1 garlic clove, grated or minced
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp kosher salt
- 150g baby arugula
- 60g shaved Parmesan cheese
- 150g English cucumber, diced
- 30g toasted pine nuts or chopped walnuts (optional)
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add the pasta and cook 1 to 2 minutes longer than the package’s al dente instructions.
- Drain the pasta and rinse under cold running water.
- Shake well and allow the pasta to drain and dry for 5 minutes.
- In a large bowl, whisk together the lemon juice, lemon zest, Dijon mustard, garlic, kosher salt, and black pepper.
- Slowly drizzle in the olive oil while whisking until the dressing is smooth and emulsified.
- Add the cooled pasta and diced cucumber to the bowl.
- Toss until evenly coated with the dressing.
- Cover and refrigerate for 30 minutes.
- Just before serving, add the baby arugula, shaved Parmesan, and toasted pine nuts if using.
- Fold gently to combine and serve immediately.
Notes
Allowing the pasta to chill before adding the arugula keeps the greens fresh and vibrant. Toss the salad just before serving for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 8mg