Lemon Arugula Pasta Salad
I love a good pasta salad, and in most cases don’t want one that’s covered in a heavy dressing and loaded with a million ingredients. I want something fresh, bright, and light. That’s exactly where this lemon arugula pasta salad comes in.
There’s so much flavor in this! The lemon gives it a bright citrus flavor, the arugula adds a little peppery bite, walnuts bring some crunch, and parmesan gives you that salty, savory flavor that makes everything come together.
And the dressing? It’s so simple.
Lemon juice, lemon zest, olive oil, white wine vinegar, Dijon mustard, salt, and pepper. Whisk it together and you’re done.
Just good, fresh food.
This is often requested to bring along as a dish to pass. Which is good because it travels well, it doesn’t take much work, and it looks pretty sitting in a big serving bowl. Plus, it goes with just about anything coming off the grill.
Honestly, I could eat this one all summer long.
Why You’ll Love This Lemon Arugula Pasta Salad
First of all, this pasta salad is so refreshing.
The fresh lemon juice and zest brighten everything up, while the extra virgin olive oil creates a simple dressing that coats the pasta without weighing it down. White wine vinegar adds another little pop of acidity, and Dijon mustard helps bring everything together.
Meanwhile, the arugula adds a fresh, peppery bite that makes this pasta salad different from the usual pasta salad recipes.
Walnuts bring crunch, while freshly shredded Parmesan adds a salty, savory flavor that ties everything together.
Most importantly, you don’t need a refrigerator full of ingredients to make it.
That makes this a fantastic recipe to keep in mind when you need a quick side dish.
Ingredients You’ll Need
You only need a few basic ingredients to make this lemon arugula pasta salad.
Bowtie Pasta
I use bowtie pasta, also called farfalle, for this recipe because the little folds and ridges hold onto the dressing so well. That way, you get plenty of lemony flavor in every bite.
Cook the pasta according to the package directions. Once it reaches al dente, drain it and rinse it under cold water.
Rinsing the pasta cools it down quickly and stops the cooking process. It also gives you a nice cold base for the salad.
Arugula
Fresh arugula gives this pasta salad its signature peppery flavor.
You don’t need a huge amount. One cup is enough to add plenty of fresh flavor and color without overwhelming the pasta.
I recommend using fresh arugula and adding it after the pasta has cooled. That way, it stays fresh instead of wilting from the heat.
Walnuts
Chopped walnuts add a fantastic crunch.
Since the rest of the salad is fairly soft, those crunchy little pieces make a big difference. They also add a delicious nutty flavor that complement the lemon and Parmesan.
You can chop the walnuts fairly small or leave them in larger pieces depending on how much crunch you want.
Freshly Shredded Parmesan
Freshly shredded parmesan brings salty, savory flavor to the salad.
I prefer shredding parmesan myself rather than using the pre-shredded variety. It melts slightly into the dressing while still leaving little bits of cheese throughout the pasta salad.
The Lemon Dressing
The dressing is where this simple pasta salad really comes together.
You’ll need:
- Lemon juice and zest
- Extra virgin olive oil
- Sea salt
- Black pepper
- White wine vinegar
- Dijon mustard
Start by zesting half of a lemon.
Make sure you zest the yellow outer layer rather than digging deeply into the white pith underneath. The zest gives the dressing a concentrated lemon flavor without adding too much extra liquid.
Then squeeze the juice from the lemon.
Add the lemon juice and zest to a bowl along with the olive oil, sea salt, black pepper, white wine vinegar, and Dijon mustard.
Whisk everything together until the dressing is well combined.
The Dijon mustard helps emulsify the dressing while adding a subtle tangy flavor. Meanwhile, the lemon and vinegar keep everything bright and fresh.
It’s a very simple dressing, but it has plenty of personality.
How to Make Lemon Arugula Pasta Salad
Start by cooking the bowtie pasta according to the package instructions.
Cook it until it’s al dente. You want the pasta cooked through but still firm enough to hold its shape.
Once the pasta is finished, drain it well.
Next, rinse the pasta with cold water.
Give it a good shake in the colander to remove excess water. You don’t want a lot of water hanging around because it can dilute your dressing.
While the pasta cools, make the dressing.
Add the lemon juice, lemon zest, extra virgin olive oil, sea salt, black pepper, white wine vinegar, and Dijon mustard to a large mixing bowl.
Whisk until everything is combined.
Then add the cooled pasta, fresh arugula, chopped walnuts, and freshly shredded Parmesan.
Stir everything together until the pasta and other ingredients are coated with the dressing.
That’s it!
Now, cover the bowl and refrigerate the pasta salad for about 30 minutes before serving.
That short chill gives the flavors time to come together while keeping the salad cold and refreshing.
Why Refrigerate It Before Serving?
You could technically eat this pasta salad immediately after mixing it.
However, I recommend giving it those 30 minutes in the refrigerator to develop more flavor.
As the salad chills, the dressing has time to soak into the pasta. The lemon, Dijon, vinegar, Parmesan, and pepper also have time to mingle with the other ingredients.
Plus, cold pasta salad is simply more refreshing.
That makes this recipe especially nice during warmer months when you don’t want a heavy side dish sitting on your plate.
What Makes This Pasta Salad So Refreshing?
There are a few things working together here.
The lemon brings bright citrus flavor. White wine vinegar adds another layer of acidity. Extra virgin olive oil keeps the dressing smooth and flavorful.
Then you have the fresh arugula.
That peppery bite keeps the pasta salad from tasting flat or overly rich. The walnuts add crunch, and parmesan contributes that salty savory flavor that makes you want another forkful.
The finished salad tastes fresh and balanced rather than heavy.
Can I Make This Pasta Salad Ahead of Time?
Yes.
In fact, making it ahead of time can make serving day much easier.
Prepare the pasta salad without the arugula, cover it, and refrigerate it until you’re ready to serve. Before serving, add in the arugula and give it a good stir before putting it on the table.
If the pasta has absorbed some of the dressing while sitting in the refrigerator, you can add a small splash of olive oil or lemon juice before serving if needed.
That said, I wouldn’t make it several days in advance if you’re looking for the freshest arugula texture.
For the best result, prepare it relatively close to when you plan to serve it.
Tips for Making the Best Lemon Arugula Pasta Salad
Don’t Overcook the Pasta
This is important for any pasta salad.
Overcooked pasta can become soft and mushy after it chills. Instead, cook your bowtie pasta until al dente so it maintains the right texture.
Rinse the Pasta With Cold Water
Since we’re making a cold pasta salad, rinsing the cooked pasta under cold water makes sense here.
It cools the pasta quickly and stops the cooking process.
Use Fresh Lemon
Fresh lemon juice and zest make a noticeable difference.
Bottled lemon juice simply doesn’t have the same fresh citrus flavor as a lemon you zest and juice right before making the dressing.
Shred Your Own Parmesan
Freshly shredded parmesan gives you better texture and flavor throughout the salad.
It also blends nicely with the lemon dressing.
Give It Time to Chill
Don’t skip the 30-minute refrigerator time if you can help it.
That little bit of patience gives the dressing time to work its way into the pasta.
Can I Toast the Walnuts?
Toasting the walnuts will give them an even deeper nutty flavor and extra crunch.
Simply toast them in a dry skillet over medium-low heat, stirring frequently, until they’re fragrant. Then let them cool completely before adding them to the salad.
Just keep an eye on them because walnuts can go from beautifully toasted to burned surprisingly quickly.
For this recipe, though, raw chopped walnuts work great if you want to keep things as simple as possible.
What to Serve with Lemon Arugula Pasta Salad
This pasta salad is excellent with just about any casual meal.
Serve it alongside grilled chicken, steak, burgers, grilled shrimp, sandwiches, or your favorite summer barbecue recipes.
It’s also great alongside a simple green salad and some crusty bread for a lighter meal.
Because the lemon dressing is so fresh, it works especially well with grilled foods.
Can I Add Other Ingredients?
You certainly can experiment with additions if you want to change things up.
Cherry tomatoes, cucumber, red onion, grilled chicken, or additional fresh herbs would all bring something different to the salad.
However, I really like this recipe as written because of its simplicity.
Sometimes you don’t need to keep adding ingredients.
The combination of bowtie pasta, arugula, walnuts, Parmesan, and lemon dressing is enough to make a really delicious side dish.
Keeping the ingredient list short also means you can throw this together without making a special trip to the grocery store.
A Simple Pasta Salad You’ll Make Again
Lemon arugula pasta salad tastes like you put much more effort into it than you actually did. The lemon makes everything bright, the arugula brings a fresh peppery bite, the walnuts add crunch, and the parmesan gives the salad a savory finish.
Most importantly, it’s light enough that you don’t feel weighed down after eating it.
That’s exactly what I want from a summer pasta salad.
So the next time you’re asked to bring a dish to pass, skip the complicated recipe and grab a box of bowtie pasta instead.
A few simple ingredients can turn into a fresh, flavorful side dish that everyone will happily scoop onto their plate.
Frequently Asked Questions
Can I use another type of pasta?
Yes. Bowtie pasta is great because of its shape, but you can use another short pasta if that’s what you have available.
Can I make lemon arugula pasta salad ahead of time?
Yes. Prepare the salad and refrigerate it until you’re ready to serve. Give it a good stir before serving.
How long should I refrigerate the pasta salad?
Refrigerate it for at least 30 minutes before serving. This gives the dressing time to soak into the pasta and allows the flavors to develop.
Can I use bottled lemon juice?
Fresh lemon juice is recommended because it gives the dressing a brighter, fresher flavor. Fresh lemon zest is also important for adding concentrated citrus flavor.
Do I have to rinse pasta for pasta salad?
For this recipe, yes. Rinsing the cooked pasta with cold water cools it quickly and stops the cooking process.
Can I use a different nut?
Yes. If you don’t have walnuts, another nut can work. However, walnuts have a particularly nice flavor and crunch with the lemon and Parmesan.
How do I keep the arugula from getting soggy?
Keep the salad refrigerated and serve it reasonably soon after preparing it. Adding the arugula to cooled pasta rather than hot pasta also helps preserve its fresh texture.
More Pasta Salad Recipes
Creamy Shrimp Pasta Salad
BLT Pasta Salad
Caprese Pasta Salad
Lemon Arugula Pasta Salad
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Ingredients
- 8 oz bowtie pasta
- 1 cup Arugula
- 1/2 cup Walnuts, chopped
- 1/3 cup Parmesan, freshly shredded
Dressing
- 1/2 Lemon, zested and juiced
- 1/4 cup Extra virgin olive oil
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
- 1 tbsp White wine vinegar
- 2 tsp Dijon Mustard
Instructions
- Boil the pasta according to package instructions. Drain and rinse in cold water.
- In a large mixing bowl, whisk to combine the dressing ingredients: lemon juice and zest, extra virgin olive oil, sea salt, black pepper, white wine vinegar, and dijon mustard.
- Add the cold pasta, arugula, walnuts, and shredded parmesan cheese.
- Stir to combine and coat the ingredients with the dressing.
- Refrigerate for 30 minutes before serving.
Nutrition
