Quick, Easy, And DELICIOUS Lemon Arugula Pasta Salad Recipe

I combined cooked arugula, a tangy lemon dijon dressing, finely chopped walnuts and Parmesan into a Lemon Arugula Pasta that’s an unexpected pick for Pasta Dishes.

I found this Quick, Easy, And DELICIOUS Lemon Arugula Pasta Salad on a random afternoon and I still get a little smug when friends ask for the recipe. I write about Arugula Pasta and Delicious Salads a lot, but this one really stands out — peppery arugula paired with short pasta feels almost wrong in the best way, bright and a little bit cheeky.

It’s become my go to for a Healthy Lunch or one of those Summer Recipes I brag about, and yeah I Love Food so I’m biased, but this one actually delivers every time.

Why I Like this Recipe

– I like how bright and fresh the flavor is, it never feels heavy so I can eat a big bowl without feeling gross afterwards
– I like the mix of crunchy bits and creamy bites, every mouthful is different and never boring
– I like that its quick to make on busy nights so I beats ordering takeout and still feels homemade
– I like that theres plenty left over and somehow it tastes even better the next day, perfect for work lunches

Ingredients

• Short pasta: mostly carbs for energy, adds comforting chewy bite, pairs with everything
• Arugula: peppery, low calorie, high in vitamins A and K, brings fresh green zip
• Walnuts: add crunch, healthy fats and plant based protein, slightly bitter and toasty
• Parmesan: salty umami punch, adds protein and calcium makes the salad feel richer
• Lemon: bright acidity, gives sour tang, packs vitamin C and lifts every bite
• Olive oil: silky mouthfeel, heart healthy monounsaturated fats, helps flavors cling to pasta
• Garlic or shallot: small bite of pungent savory flavor, tiny calories but big impact

Ingredient Quantities

• 12 oz (340 g) short pasta such as penne fusilli or farfalle, cooked al dente and cooled
• 4 to 5 cups packed arugula, about 120 to 150 g
• 1/2 cup walnuts, finely chopped and lightly tosted
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 1 small shallot or 1/4 cup thinly sliced red onion, very finely chopped, optional
• 3 tablespoons fresh lemon juice, about 1 large lemon
• 1 teaspoon lemon zest, optional
• 1/3 cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon honey or maple syrup, optional
• 1 small garlic clove, minced
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley or basil, optonal

How to Make this

1. Cook 12 oz pasta in salted boiling water until al dente, drain and rinse briefly under cold water to stop cooking, then let cool a bit and set aside, reserving about 2 tablespoons of pasta cooking water in case you need to loosen the dressing.

2. While pasta cooks, toast 1/2 cup walnuts in a dry skillet over medium heat until fragrant and just browned, about 3 to 5 minutes, stirring so they dont burn; cool then finely chop.

3. Make the lemon Dijon dressing: whisk together 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest if using, 1 tablespoon Dijon mustard, 1/3 cup extra virgin olive oil, 1 teaspoon honey or maple syrup if you want a touch of sweet, 1 small minced garlic clove, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; stir in the very finely chopped shallot or red onion if using.

4. Put the cooled pasta in a large bowl and pour most of the dressing over it, toss well to coat; add a splash of the reserved pasta water if the dressing seems too thick so it emulsifies and clings to the pasta.

5. Add 1/2 cup freshly grated Parmesan and toss again while the pasta is still a little warm so the cheese melts into the dressing and makes it creamy.

6. Fold in 4 to 5 cups packed arugula and the chopped toasted walnuts until the arugula is evenly distributed; if you want it crisp, add half the arugula now and the rest right before serving.

7. Taste and adjust seasoning with more salt, pepper or lemon juice as needed, and stir in 2 tablespoons chopped fresh parsley or basil if you like for brightness.

8. Transfer to a serving bowl, sprinkle extra Parmesan on top, serve right away or chill for 15 to 30 minutes to let flavors meld; this is great warm or at room temperature, enjoy.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander to drain and briefly rinse the pasta
3. Dry skillet to toast the walnuts
4. Large mixing bowl to toss pasta, dressing and arugula
5. Small bowl or jar and a whisk for the lemon Dijon dressing
6. Chef’s knife and cutting board for chopping walnuts, shallot and herbs
7. Measuring cups and spoons for juice, oil, mustard etc
8. Grater or microplane for freshly grated Parmesan
9. Tongs or a wooden spoon to toss and serve

FAQ

Quick, Easy, And DELICIOUS Lemon Arugula Pasta Salad Recipe Substitutions and Variations

• Pasta
  • Whole-wheat or whole-grain pasta, nuttier and more fiber
  • Chickpea or lentil pasta, gluten free and higher in protein
  • Orzo or small-shaped pasta, gives a lighter, rice-like bite
  • Cooked quinoa or pearl couscous, if you want a grain instead of pasta
• Arugula
  • Baby spinach, milder and wilted less quickly
  • Baby kale, sturdier and holds up well in dressings
  • Watercress, still peppery but a bit more tender
  • Mixed baby greens, for a less bitter, more balanced salad
• Walnuts
  • Toasted sliced almonds, crunchy and neutral
  • Chopped pecans, slightly sweeter and buttery
  • Toasted pine nuts, rich and creamy (use sparingly)
  • Sunflower seeds, nut free option with good crunch
• Parmesan
  • Pecorino Romano, sharper and saltier
  • Asiago, similar texture with a milder bite
  • Grated aged Manchego, for a slightly tangy twist
  • Nutritional yeast or vegan Parmesan, for a dairy free option

Pro Tips

1. Save a little of the starchy pasta water and add it a tablespoon at a time to the dressing if it feels too thick. It helps the lemon and oil emulsify and cling to the pasta so you dont end up with greasy puddles. Start small, you can always add more.

2. Toast the walnuts until they are just fragrant and slightly brown, then let them cool before chopping. Chop most of them fine so they blend into the salad, but leave a few chunkier bits for crunch. If your shallot or red onion tastes too sharp soak it in cold water or a splash of lemon for 5 minutes to mellow it out, then drain well.

3. Add the grated Parmesan while the pasta is still a little warm so it partially melts and makes the dressing creamy. If the pasta is totally cold warm it up briefly or toss with a tablespoon of hot water first, then add the cheese. This is the fastest way to get a silky coat without adding mayo or cream.

4. Fold the arugula in stages and serve soon after tossing if you want some crispness. Put half in now and add the rest right before serving so you get contrast between wilted and fresh leaves. Also, taste and tweak the lemon salt and pepper at the end because flavors change as it sits.