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Zesty Lemon Arugula Pasta Salad

Zesty Lemon Arugula Pasta Salad for Fresh Flavor Bliss

Zesty Lemon Arugula Pasta Salad is a refreshing dish that combines vibrant greens and zesty flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pasta Base
  • 8 oz Short Pasta Use fusilli, penne, or orecchiette for optimal dressing adherence.
  • 4 oz Arugula Adds peppery freshness; spinach or mixed greens make great substitutions.
Flavor Boost
  • 8 leaves Basil Fresh basil elevates flavor; dried basil doesn’t have the same effect.
  • 1/2 cup Cherry Tomatoes Adds sweetness; diced cucumbers can be used instead.
  • 2/3 cup Walnuts Provides crunch and nuttiness; pecans or sunflower seeds are excellent substitutes.
  • 1/3 cup Parmesan Cheese Introduces savory depth; try nutritional yeast for a vegan option.
Dressing
  • 1.5 Lemons Brings acidity and brightness; lime can be used in its place.
  • 3/4 cup Olive Oil Serves as the dressing's base; avocado oil makes a good alternative.
  • 1 Tbsp White Balsamic Vinegar Balances acidity; red wine vinegar is a great substitute.
  • 2 tsp Dijon Mustard Adds creaminess and depth; yellow mustard works well too.
  • 1 Tbsp Capers Introduces a briny note; substitute with green olives.
  • 1/2 tsp Honey Offers sweetness; maple syrup is a perfect vegan alternative.
Seasoning
  • 1 1/4 tsp Salt Enhances flavor; adjust to taste.
  • 1/2 tsp Black Pepper Adds warmth; freshly ground is best.

Equipment

  • skillet
  • large pot
  • mixing bowl

Method
 

Instructions
  1. Step 1: Toast Walnuts. Heat a dry skillet over medium heat, add walnuts, and toast for 3-4 minutes until golden and fragrant.
  2. Step 2: Prep Ingredients. Zest and juice lemons, hand-tear basil leaves, halve cherry tomatoes, and grate Parmesan cheese.
  3. Step 3: Cook Pasta. In a pot, bring salted water to a boil, add pasta, and cook until al dente; do not rinse.
  4. Step 4: Make Dressing. In a mixing bowl, combine lemon juice and zest, vinegar, mustard, capers, honey, salt, and pepper; whisk and drizzle in olive oil.
  5. Step 5: Combine Salad. Add drained pasta to dressing, toss gently, then fold in walnuts, Parmesan, tomatoes, and basil.
  6. Step 6: Finish with Arugula. Add arugula last, toss lightly to combine.
  7. Step 7: Serve. Enjoy immediately or let sit for 10-15 minutes to enhance flavors.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 300mgPotassium: 250mgFiber: 5gSugar: 3gVitamin A: 20IUVitamin C: 25mgCalcium: 15mgIron: 10mg

Notes

Cook pasta al dente, toss while warm, add arugula last, toast walnuts for better flavor, and feel free to swap ingredients as needed.

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