Quick Lemon Arugula Pasta (Printable Version)
Zesty lemon and peppery arugula combine in this quick 20-minute pasta salad, ideal for light summer meals.
# 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)
# How to Make It:
01 - Cook pasta in 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 large serving bowl, whisk together lemon zest, lemon juice, olive oil, minced garlic, honey, salt, and pepper to make dressing.
03 - Add cooked pasta, arugula, cherry tomatoes, cucumber, and red onion to bowl. Toss gently to coat everything in 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 Insights:
01 -
- It comes together in literally 20 minutes, making it your new best friend for busy weeknights or last minute gatherings
- The peppery arugula and bright lemon create this incredible flavor contrast that wakes up your whole palate
02 -
- Rinsing the pasta under cold water is not optional, it stops the cooking process and prevents mushy pasta salad
- The dressing needs to hit the vegetables while the pasta is still slightly warm so everything absorbs those flavors
03 -
- Salt your pasta water aggressively since the pasta itself is the main seasoning vehicle
- Use a microplane for the lemon zest to avoid any bitter white pith ending up in your salad