Lemon Arugula Pasta Salad
When the weather starts warming up, I find myself gravitating toward light, refreshing dishes packed with flavor. Enter my latest obsession: Lemon Arugula Pasta Salad. This dish is everything I love about summer—fresh ingredients, vibrant flavors, and the ease of throwing it together on a lazy afternoon.
Let’s begin with the arugula. This peppery green might not always be the show's star, but in this salad, it shines. Arugula adds a delicious bite that contrasts beautifully with the parmesan's richness and the pine nuts' subtle sweetness.
Now, the dressing—oh, the dressing! It’s the zesty lemon vinaigrette that brings everything together. The bright, citrusy notes of the lemon juice paired with the creamy olive oil and the sharp kick from Dijon mustard coats every bite of pasta and arugula. And let’s not forget the honey, which adds just a touch of sweetness to balance the acidity.
One of the best parts of this salad is its versatility. It’s the perfect side dish for a summer BBQ, a quick lunch, or even a light dinner when you just don’t feel like turning on the oven. It pairs wonderfully with grilled chicken or fish if you’re looking to make it more of a meal. But honestly, it’s a stunner all on its own.
For me, this Lemon Arugula Pasta Salad is about letting those fresh, seasonal flavors do the heavy lifting—no need for anything too fancy. Just good food, good vibes, and the satisfaction of knowing you’ve made something delicious with minimal effort.
Lemon Arugula Pasta Salad
Ingredients
- 8 oz pasta (penne, farfalle, or fusilli work well)
- 4 cups fresh arugula
- ¼ cup pine nuts, toasted
- ½ cup parmesan cheese, shaved or grated
- ¼ cup extra virgin olive oil
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 tsp lemon zest
- 1 clove garlic, minced
- 1 tsp dijon mustard
- 1 tsp honey
- salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
- Drain the pasta and rinse it under cold water to cool it down quickly. Set aside.
- In a small bowl or jar, combine the olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, honey, salt, and pepper.
- Whisk or shake well until the dressing is fully emulsified.
- In a large salad bowl, combine the cooked and cooled pasta and arugula. Pour the dressing over the salad and toss to combine.
- Add the toasted pine nuts and grated parmesan cheese to the salad.
- Give the salad a gentle toss to distribute the ingredients evenly. Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld.
