Quick Lemon Arugula Pasta Salad (Printable)
Zesty pasta with fresh arugula and lemon, ready in 20 minutes
# What You Need:
→ Pasta
01 - 9 oz short pasta (penne, fusilli, or farfalle)
→ Greens & Vegetables
02 - 3 cups fresh arugula
03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 1/4 small red onion, thinly sliced
→ Dressing
06 - Zest and juice of 1 large lemon
07 - 3 tbsp extra virgin olive oil
08 - 1 garlic clove, minced
09 - 1 tsp honey or agave syrup
10 - Salt and freshly ground black pepper to taste
→ Toppings
11 - 1/2 cup crumbled feta cheese (optional)
12 - 2 tbsp toasted pine nuts or slivered almonds (optional)
# How-To Steps:
01 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to halt cooking process.
02 - In a large serving bowl, whisk together lemon zest, lemon juice, olive oil, minced garlic, honey, salt, and pepper until emulsified.
03 - Add cooled pasta, arugula, cherry tomatoes, cucumber, and red onion to the dressing. Toss gently until evenly coated.
04 - Sprinkle crumbled feta and toasted pine nuts over the salad if desired. Serve immediately or refrigerate up to 2 hours before serving.
# Expert Tips:
01 -
- The lemon honey dressing strikes that perfect balance between tangy and barely sweet without any heavy mayonnaise
- You can prep everything ahead and toss it right before serving making it ideal for busy weeknight dinners or unexpected guests
02 -
- Rinsing pasta with cold water is not optional unless you want mushy vegetables and wilted arugula
- The dressing soaks into pasta as it sits so add an extra splash of olive oil if serving hours later
03 -
- Use a microplane for garlic instead of a press so it virtually disappears into the dressing
- Reserve a handful of arugula to scatter on top for that fresh green pop