Description
A light and zesty pasta salad with fresh arugula, a tangy lemon dressing, and a touch of Parmesan. This refreshing side dish is perfect for warm weather or as a flavorful addition to any meal.
Ingredients
For the Lemon Arugula Pasta Salad:
- 1 lb (450g) pasta (fusilli, penne, or farfalle work well)
- 4 cups fresh arugula, washed and dried
- 1 cup cherry tomatoes, halved
- ½ cup red onion, thinly sliced
- 1 cup grated Parmesan cheese (optional, for garnish)
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- Zest of 1 lemon
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 teaspoon honey (optional, for sweetness)
- ¼ cup pine nuts or walnuts, toasted (optional, for crunch)
Instructions
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package directions, about 8-10 minutes, or until al dente. Stir occasionally to prevent the pasta from sticking together. Once cooked, drain the pasta and set it aside. Allow the pasta to cool for a few minutes, or run it under cold water to speed up the cooling process.
While the pasta is cooling, make the lemon dressing. In a small mixing bowl, whisk together the fresh lemon juice, lemon zest, olive oil, Dijon mustard, garlic, and honey (if using). Season the dressing with salt and pepper to taste. Continue whisking until the dressing is smooth and emulsified.
In a large mixing bowl, combine the cooled pasta, arugula, cherry tomatoes, and red onion. Toss gently to combine the ingredients without wilting the arugula. The arugula will add a peppery bite that balances out the fresh flavors of the lemon dressing.
Pour the prepared lemon dressing over the pasta salad and toss everything together until evenly coated. If you like a little more dressing, feel free to adjust the amount to your taste. The dressing should coat the pasta and vegetables but not make the salad overly soggy.
Top the salad with freshly grated Parmesan cheese (if desired) and sprinkle toasted pine nuts or walnuts on top for added crunch and flavor. Serve immediately or refrigerate for 15-20 minutes to allow the flavors to meld together.
Once the salad is ready, divide it into bowls or serve it on a large platter. The salad can be served as a light meal or as a refreshing side dish with your favorite grilled meats or seafood.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 10-15g
- Carbohydrates: 35-40g
- Protein: 6-8g