Quick Lemon Arugula Pasta Salad (Printable)

Zesty pasta with peppery arugula, fresh vegetables, and bright lemon dressing. Ready in 20 minutes.

# What You'll 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)

# Steps:

01 - Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop cooking; set aside.
02 - In a large serving bowl, whisk together lemon zest, lemon juice, olive oil, minced garlic, honey, salt, and pepper to make the dressing.
03 - Add the cooked pasta, arugula, cherry tomatoes, cucumber, and red onion to the bowl. Toss gently to coat everything in the dressing.
04 - Top salad with crumbled feta and toasted pine nuts if using. Serve immediately or chill for up to 2 hours before serving.

# Expert Tips:

01 -
  • The peppery bite of fresh arugula plays perfectly with bright lemon in a way that wakes up your whole palate
  • It comes together in twenty minutes flat but tastes like something from a proper Italian kitchen
  • You can keep all the ingredients in your pantry and fridge for those evenings when cooking feels like too much
02 -
  • Rinse the pasta thoroughly under cold water or it'll keep cooking and turn into a sad, mushy situation
  • The dressing needs to hit the pasta while it's still slightly warm so it absorbs into every nook and cranny
  • This salad loses its magic after about 24 hours when the arugula starts looking tired and defeated
03 -
  • Toast your pine nuts in a dry pan until golden and fragrant, but watch them like a hawk because they go from perfect to burned in seconds
  • Use a vegetable peeler to shave thin ribbons of red onion if you want the flavor without the intensity

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