Quick Lemon Arugula Pasta Salad (Print View)

Zesty pasta with peppery arugula, cherry tomatoes, cucumber, 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)

# How to Make:

01 - Boil pasta in salted water until al dente per package directions. Drain and rinse under cold water to stop cooking process.
02 - Whisk together lemon zest, lemon juice, olive oil, minced garlic, honey, salt, and pepper in a large serving bowl until emulsified.
03 - Add cooked pasta, arugula, cherry tomatoes, cucumber, and red onion to the bowl. Toss gently until evenly coated with dressing.
04 - Garnish with crumbled feta and toasted pine nuts if desired. Serve immediately or refrigerate up to 2 hours before serving.

# Expert Suggestions:

01 -
  • The peppery bite of arugula cuts through rich pasta beautifully
  • Ready in twenty minutes with zero cooking skills required
  • Holds up perfectly for picnics and weekday lunch prep
02 -
  • Rinse the pasta thoroughly or the residual heat will wilt the arugula instantly
  • Add the dressing to the bowl first, then the pasta, to ensure even coating
  • The salad actually tastes better after thirty minutes of marinating time
03 -
  • Toasting the pine nuts in a dry pan for two minutes makes them incredibly fragrant
  • Let the dressed salad rest for ten minutes before serving to let flavors marry

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