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This bright lemon arugula pasta salad turns simple stuff into a cool meal that's just right for hot weather. The tangy citrus works great with the spicy arugula, making a dish that's light but filling and doesn't take long to throw together.
I whipped up this pasta salad for the first time during a picnic when I needed something that wouldn't go bad sitting out. Everyone loved it so much that now I always bring it to gatherings, and my buddies actually ask for it whenever we hang out.
Ingredients
- Whole wheat pasta gives a nutty taste and packs more fiber so you'll feel fuller longer
- Fresh arugula adds that peppery kick grab ones with bright green, crisp leaves
- Freshly squeezed lemon juice brings that can't-miss zing don't even think about using the stuff from a bottle
- Extra virgin olive oil grab your nicest one since you'll really taste it in this simple mix
- Grated Parmesan cheese delivers rich, savory flavor grate it yourself instead of buying pre-shredded for way better taste
- Cherry tomatoes offer bursts of juicy sweetness and pretty color pick firm ones with rich color
How To Make Lemon Arugula Pasta Salad
- Cook the pasta
- Get a big pot of really salty water bubbling hot before dropping in your pasta. Cook until it's got a tiny bit of bite left about 8 minutes for most kinds. You want it slightly firm when you bite it. Drain it right away and run cold water over it to cool it down fast and keep it from sticking together.
- Prepare the dressing
- Mix fresh lemon juice and good olive oil in a small bowl until they're blended well. Add plenty of salt and fresh black pepper. Make it taste a bit stronger than you think it should the pasta will soak up some of the flavor.
- Assemble the salad
- In your biggest mixing bowl, throw together the cold pasta with the fresh arugula, cherry tomatoes and most of the Parmesan, saving a little bit for topping. The pasta will still be warm enough to make the arugula soften just a bit, which gives it the perfect texture.
- Dress and serve
- Pour your lemon mix over everything and toss it all together carefully with tongs or a couple big spoons. Make sure it's all coated without smashing the soft stuff. Give it a taste, add more salt or pepper if needed, then put it in your serving bowl and sprinkle the rest of the Parmesan on top.
This pasta dish always takes me back to summer days at my grandma's place where we'd pick arugula and tomatoes fresh from her garden right before we ate. When you use really good ingredients, even something this simple becomes special, just like those sunny days I remember.
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Storing Your Pasta Salad
You can keep this salad in the fridge for up to three days, which makes it great for planning meals ahead. Use a container with a tight lid and if you're making it early, try adding just half the arugula at first, then mix in the rest right before eating. This way, you'll get both softened and fresh greens. The flavor actually gets better overnight as the pasta soaks up all that lemony goodness.
Simple Variations
What's cool about this pasta salad is how easy it is to change up. Throw in some pine nuts or walnuts for a nice crunch and healthy fats. Mix in chopped fresh herbs like basil or mint for amazing smells and flavors. Switch the Parmesan for some crumbled goat cheese if you want something tangier. Need protein? Add some canned tuna or leftover grilled chicken. Each change keeps the basic lemony taste but gives you a slightly different meal each time.
Serving Suggestions
This easy-going salad goes great with grilled fish or works by itself for a light lunch. When you've got friends over, put it on a big platter with some lemon wedges and fresh arugula leaves on top. In colder weather, try warming the pasta a bit before adding everything else for a cozier feel. It tastes amazing with crisp white wines like Sauvignon Blanc or Pinot Grigio.
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Frequently Asked Questions
- → Can I make this ahead and store it?
Sure! This dish actually improves as the flavors meld together. Prep it a day ahead and keep it in the fridge. To keep the arugula fresh and crisp, toss it in only when you're ready to serve.
- → What proteins go well with this?
It’s great with grilled chicken, shrimp, or salmon. If you’re going vegetarian, stir in some chickpeas, white beans, or crispy tofu chunks for extra protein and texture.
- → What can I swap for the arugula?
No arugula? No problem! Use baby spinach for a softer taste, mixed greens for variety, or kale (massage it with a little dressing first) for more bite.
- → What’s a good dairy-free Parmesan alternative?
If you need it dairy-free, sprinkle some nutritional yeast or try a plant-based Parmesan substitute. For extra texture, toasted nuts like pine nuts or walnuts also work beautifully.
- → Any tips to add more flavor?
Give it an extra punch with minced garlic, shallots, or fresh herbs like basil. Add olives or capers for saltiness. A dash of red pepper flakes or a bit of lemon zest brings a nice zing, too.
- → Which pasta shapes work best?
Short shapes are the way to go—they soak up the dressing. Fusilli, bow ties, penne, or orecchiette work great since they pick up every flavorful bit.