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Quick Lemon Arugula Pasta Salad

Quick Lemon Arugula Pasta Salad
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A bright, fresh, and flavorful Quick Lemon Arugula Pasta Salad featuring peppery arugula, al dente short pasta, and a zesty lemon dressing. Ready in under 20 minutes, this versatile salad serves perfectly as a light meal or a vibrant side dish, balancing tangy citrus with leafy greens for a satisfying taste.

Ingredients

Scale

Base

  • 8 oz short pasta (penne or farfalle)
  • 4 cups fresh arugula

Dressing

  • 1/4 cup fresh lemon juice (about 1–2 lemons)
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • Salt, to taste
  • Freshly ground black pepper, to taste

Add-ins

  • 1/3 cup grated Parmesan cheese
  • Optional: 1/2 cup cherry tomatoes, halved
  • Optional: 1/4 cup toasted pine nuts
  • Optional: pinch of red pepper flakes

Instructions

  1. Cook the Pasta: Boil the short pasta in salted water until just al dente, about 8-10 minutes. Drain and rinse briefly with cold water to stop the cooking and cool the pasta for the salad.
  2. Prepare the Lemon Dressing: In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, minced garlic, salt, and freshly ground black pepper until fully combined and emulsified.
  3. Toss Ingredients Together: In a large bowl, combine the cooled pasta and fresh arugula. Pour the lemon dressing over and toss thoroughly to coat every piece evenly.
  4. Add Cheese and Optional Extras: Mix in the grated Parmesan cheese along with any optional ingredients like cherry tomatoes or toasted pine nuts. Adjust seasoning if necessary and toss lightly once more.
  5. Serve Immediately or Chill: Enjoy the salad right away or refrigerate for 15-30 minutes to allow flavors to meld before serving.

Notes

  • Use fresh lemon juice and crisp arugula for the brightest flavor.
  • Do not overcook the pasta; al dente texture is key to prevent mushiness when tossed with dressing.
  • Whisk lemon juice and olive oil thoroughly to create a smooth, well-blended dressing.
  • Adjust lemon juice gradually to balance the acidity to your taste.
  • Chill the salad for 15-30 minutes to enhance flavor integration.
  • Store leftovers in an airtight container in the refrigerator for up to two days.
  • Freezing the salad is not recommended as texture and dressing may degrade.
  • Reheat pasta separately if preferred warm, then toss with fresh arugula and dressing before serving.

Nutrition

Keywords: lemon pasta salad, arugula salad, quick pasta salad, lemon dressing, summer salad, easy salad, light lunch, healthy salad

Find it online: https://emillycooks.com/quick-lemon-arugula-pasta-salad/