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Individual serving of lemon arugula pasta salad with bowtie pasta, parmesan, walnuts, and fresh arugula in a white bowl.
Nimble Chef

Lemon Arugula Pasta Salad

This bright and refreshing Lemon Arugula Pasta Salad combines tender pasta with peppery baby arugula, juicy cherry tomatoes, parmesan cheese, toasted pine nuts, and a fresh lemon garlic dressing. Light, flavorful, and perfect for spring and summer, it's an easy side dish that also works as a satisfying main when topped with grilled chicken, shrimp, or white beans.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Lunch, Main Course, Salad
Cuisine: Italian, Mediterranean
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb short pasta (fusilli, penne, or orecchiette)
  • 5 oz baby arugula
  • 3/4 cup freshly grated parmesan cheese
  • 1 pint cherry or grape tomatoes, halved
  • 1/3 cup pine nuts or toasted walnuts, roughly chopped
  • 1/4 cup thinly sliced red onion or shallot
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • 1 lemon zest
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard (optional)
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1/4 tsp red pepper flakes (optional)

Equipment

  • large pot
  • Large mixing bowl
  • Whisk
  • colander
  • microplane or zester
  • chef's knife
  • Cutting board

Method
 

  1. Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
  2. Whisk together the olive oil, lemon juice, lemon zest, garlic, Dijon mustard, salt, pepper, and red pepper flakes in a large serving bowl.
  3. Add the hot drained pasta directly to the dressing and toss immediately. Add a splash of reserved pasta water if needed to loosen the dressing.
  4. Let the pasta cool for about 5 minutes, then gently toss in the baby arugula until just lightly wilted.
  5. Add the cherry tomatoes, parmesan cheese, pine nuts, and sliced red onion. Toss gently until evenly combined and adjust seasoning with additional lemon juice, salt, or pepper if desired.
  6. Let the salad rest for about 10 minutes before serving, or refrigerate until chilled. Serve cold or at room temperature.

Notes

Dress the pasta while it's still hot so it absorbs the lemon dressing. Reserve a little pasta water to loosen the salad if needed. For make-ahead, stir in half of the arugula immediately and add the remaining half with extra parmesan just before serving. Refrigerate for up to 3 days in an airtight container.