❓ What ingredients do I need for Lemon Arugula Pasta Salad?
✅ Ingredients:
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12 oz (340 g) pasta (fusilli, penne, or farfalle)
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3 cups fresh arugula
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1 cup cherry tomatoes, halved
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½ cup shaved Parmesan cheese
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¼ cup toasted pine nuts (or almonds/walnuts)
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2 tbsp fresh basil, chopped (optional)
For the Lemon Dressing:
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¼ cup extra-virgin olive oil
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3 tbsp fresh lemon juice (about 1–2 lemons)
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1 tsp lemon zest
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1 tsp Dijon mustard
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1 garlic clove, minced
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1 tsp honey (optional)
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Salt & black pepper, to taste
❓ How do I make it?
✅ Instructions:
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Cook pasta in salted boiling water according to package directions until al dente. Drain, rinse with cold water, and set aside.
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In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, honey, salt, and pepper until emulsified.
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In a large mixing bowl, combine pasta, arugula, cherry tomatoes, Parmesan, pine nuts, and basil.
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Pour the lemon dressing over the salad and toss gently until well coated.
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Taste and adjust seasoning with extra lemon juice, salt, or pepper if needed.
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Serve immediately, or chill in the fridge for 30 minutes before serving for best flavor.
❓ Can I make it ahead of time?
✅ Yes. Cook the pasta and prepare the dressing ahead. Keep them separate in the fridge. Mix with arugula and toppings right before serving to keep it fresh and crisp.
❓ What can I substitute if I don’t have arugula?
✅ You can use baby spinach, kale, or a spring mix instead of arugula.
❓ How can I make it more filling?
✅ Add grilled chicken, shrimp, or chickpeas for extra protein.
❓ How long does it last in the fridge?
✅ It stays fresh for up to 2 days. Add arugula just before serving so it doesn’t wilt.
