This simple, yet flavorful Arugula Pasta Salad is about to knock your socks off! Full of bright, lemony flavor and so quick to come together.
Need something to bring to your next gathering or want a new packable lunch option for work?
This pasta salad takes little time to throw together and is so dang good. Get ready to find your new favorite summer recipe!
The dressing is a citrus, dijon blend and adds the perfect amount of flavor that isn't overpowering to the arugula or parmesan.
At first, I wanted to add a bunch of extras like sun-dried tomatoes, olives, basil, etc. But I realized that would take away from the simplicity of this recipe and honestly, the flavor is so good on its own.
However, you can make it your own and add a ton of extras to it if ya want!
Ingredients
If we're including salt and pepper this recipe is just 10 ingredients! You probably already have the staples in your kitchen and pantry, so it's a win, win.
- Pasta
- Lemon juice
- Olive oil
- Dijon
- Garlic
- Salt
- Pepper
- Arugula
- Parmesan cheese
- pine nuts
Fun tip! Try the dressing for the pasta salad for your average salad. Dressings are so easy to make, and this is a great one that is simple, yet flavorful.
I like to keep a prepped vinaigrette already made out on my counter so I can use it whenever I need it. I have these adorable hand painted sunflower containers for this purpose.
Instructions
Start by cooking half a box of 1lb of pasta. You can use whatever noodles you want, but I love bowtie pasta.
While the pasta cooks, mix up the ingredients for the dressing in a big serving bowl.
Once the pasta is done cooking, allow it to cool before mixing it together with the dressing, arugula, cheese and pine nuts.
This salad is best enjoyed the day it's prepared. You can absolutely enjoy it a few days post prep; however, the oils will solidify in the fridge. If you plan to serve leftovers to guests, highly recommend taking the salad out of the fridge an hour or so before serving to allow the oils to become liquid again.
How to Boost Protein
You could add protein in a variety of ways - try chicken, beans, salmon, tofu.
Really whatever protein you like could go well! I love it with thinly sliced chicken breast. I'll marinate the chicken in a similar dressing - usually something with olive oil, lemon juice, dijon and some spices.
If you find a marinade or protein that you love with this recipe, let us know in the comments!
Recipe Tips and FAQs
Try cooking the pasta al dente, so it's cooked through but still has a little bite to it. I usually do the lower end of the range for cooking and taste test a noodle before draining the water out. Run the pasta under cold water to prevent the noodles from continuing to cook.
I love chicken in this recipe, but you could go for whatever sounds good to you. Adding beans, like chickpeas, would be a quick, easy option
More Summer Pasta Recipes
Lemon Chicken Pasta with Cherry Tomatoes: Bright and zesty recipe perfect for an easy dinner!
Pesto Pasta Salad with Summer Veggies: Recipe made with a homemade pesto and summer veggies like yellow squash.
Red Lentil Pasta Salad: Lentil pasta is high in protein and great source of fiber. This recipe has a nice acidic flavor with artichokes and banana peppers.
Arugula Pasta Salad
Ingredients
- 8 ounces pasta
- ⅓ cup olive oil
- ¼ cup lemon juice (juice from one lemon)
- 2 teaspoons dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 clove garlic minced
- 2.5 ounces arugula
- ⅔ cup shaved parmesan cheese
- ¼ cup pine nuts
Instructions
- Cook pasta according to package instructions.
- While the pasta cooks, mix the olive oil, lemon juice, dijon mustard, garlic, salt and pepper in a large bowl.
- Once the pasta is done cooking, allow it to cool before adding it to the large bowl with dressing. Add the arugula, parmesan cheese and pine nuts. Enjoy!
Notes
- This pasta salad is best enjoyed the same day it is prepped. Olive oil will coagulate and gel up in the fridge if stored for later. If you're wanting to serve it to guests later, highly recommend taking it out an hour before to allow the oil to come to room temperature and liquify.
Nutrition
(Nutrition values are calculated by third-party software and an estimate that can vary based on product brands and cooking methods.)
Marti says
Another hit! Love that this recipe doesn't require buying a lot of different ingredients. Had everything on hand (except pine nuts which I did have for the 3rd time I made it!)
Monica Nedeff says
Aww love you enjoyed it so much you made it 3 times!