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–+ servings
Zesty Lemon Arugula Pasta Salad

Zesty Lemon Arugula Pasta Salad for a Refreshing Bite

Experience the vibrant flavors of Zesty Lemon Arugula Pasta Salad, a refreshing take on pasta that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Barilla Penne reliable texture; whole wheat or gluten-free pasta works well as a substitute
For the Greens
  • 4 oz Arugula offers a peppery, fresh component; baby spinach can be used for a milder flavor
  • 8 leaves Basil hand-torn to prevent bruising; fresh parsley or oregano makes a suitable alternative
For the Crunch
  • 0.5 cup Cherry Tomatoes halved for sweetness and color; grape tomatoes or diced bell pepper are great substitutes
  • ⅔ cup Walnuts toasted and chopped for that crunch; pecans or almonds will work, but walnuts provide a deeper nuttiness
For the Dressing
  • ⅓ cup Parmesan Cheese for richness; nutritional yeast can replace cheese for a vegan option
  • 1.5 Lemons zested and juiced for essential brightness
  • ¾ cup Olive Oil preferably Lucini Premium Select for its peppery notes; use extra virgin for a similar flavor
  • 1 Tbsp White Balsamic Vinegar for a tangy twist; rice vinegar can be a lighter alternative
  • 2 tsp Dijon Mustard for depth; whole grain mustard can be used for a textured variant
  • 1 Tbsp Capers plus 1 tsp brine for a burst of saltiness; omit them for a less salty salad
  • 1¼ tsp Salt to season aptly
  • ½ tsp Black Pepper freshly ground for that little kick
  • ½ tsp Honey adds a touch of sweetness; maple syrup works perfectly for a vegan adaptation

Equipment

  • skillet
  • large pot
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Zesty Lemon Arugula Pasta Salad
  1. In a dry skillet over medium heat, add ⅔ cup of walnuts and toast for about 3-4 minutes. Stir frequently until they become fragrant and lightly golden.
  2. While the walnuts cool, prepare the fresh ingredients. Zest and juice 1.5 lemons, hand-tear 8 basil leaves, halve ½ cup of cherry tomatoes, and grate ⅓ cup of Parmesan cheese.
  3. Bring a large pot of salted water to a boil, then add 8 oz of Barilla Penne pasta. Cook according to package instructions until al dente, about 9-11 minutes, then drain the pasta thoroughly.
  4. In a large mixing bowl, combine lemon juice and zest, 1 tbsp of white balsamic vinegar, 2 tsp of Dijon mustard, 1 tbsp of capers with 1 tsp of brine, and ½ tsp of honey. Gradually whisk in ¾ cup of olive oil until smooth.
  5. Add the cooked pasta to the dressing, tossing gently to combine. Fold in the walnuts, grated Parmesan, halved cherry tomatoes, and torn basil leaves.
  6. Just before serving, fold in 4 oz of fresh arugula. Serve immediately or let sit for 10-15 minutes to meld flavors.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 10mgSodium: 300mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 800IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

For meal prep, store in an airtight container for up to 3 days, keeping arugula separate until serving.

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