I recently discovered this refreshing arugula pasta salad and I couldn’t be happier with its zesty, tangy flavor combination. The crisp arugula, bright lemon zest, and crunchy walnuts create an irresistible dish perfect for a healthy lunch. Every bite is a delightful culinary adventure that surprises me.

Jump to Recipe

I’ve gotta tell you, this Quick, Easy, And DELICIOUS Lemon Arugula Pasta Salad is a game changer for any meal. Recently, I was experimenting in my kitchen looking for a healthy lunch that felt fresh enough for summer recipes.

I started by cooking 8 oz of fusilli until al dente, then tossed it with 3 cups of freshly washed, roughly chopped arugula. The secret is in the zesty lemon dijon dressing; I mixed 3 tablespoons of extra virgin olive oil with 2 tablespoons of lemon juice, added 1 teaspoon of lemon zest and 1 teaspoon of dijon mustard, and finished off with a pinch of salt and freshly ground black pepper.

I folded in 1/4 cup grated Parmesan cheese and 1/3 cup finely chopped walnuts which brought everything together in a way that reminds me of my love for those yummy, delicious salads. Trust me, once you try it, you’ll be hooked!

Why I Like this Recipe

I really love this recipe because it brings a perfect mix of flavors and textures that just makes every bite interesting. First, the lemony dressing is awesome—it’s tangy but not too sour and mixes perfectly with the dijon mustard to give the whole dish a bright flavor kick. Second, I like how the warm pasta gets all cozy with the arugula; even though the greens wilt just a little, they still bring that peppery kick that I really enjoy. Third, the walnuts add a cool crunch that contrasts with the soft pasta and melted Parmesan, making every mouthful a fun mix of textures. Finally, I appreciate how quick and easy it is to make, which is great for busy days when I still wanna eat something delicious and a bit fancy.

Ingredients

Print Recipe (No Advertisments)

Fusilli or penne gives quality carbs and texture for a satisfying, filling base.
Fresh arugula brings vitamins, fiber and a peppery kick that livens up the dish.
Extra virgin olive oil is healthy and makes a smooth, rich dressing that ties flavors.
Fresh lemon juice delivers tanginess and vitamin C, making the salad bright.
Dijon mustard helps emulsify and adds a surprisingly spicy, balanced hint.
Grated Parmesan cheese adds savory saltiness and a boost of protein in each bite.
Chopped walnuts offer crunch, healthy fats, and extra texture to round out the salad.

Ingredient Quantities

8 oz pasta (fusilli or penne, cooked al dente)

3 cups fresh arugula (washed and roughly chopped)

3 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1 teaspoon dijon mustard

1/4 cup grated Parmesan cheese

1/3 cup finely chopped walnuts

Salt and freshly ground black pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. Start by cooking the pasta in a large pot of salted boiling water until it’s al dente, then drain and let it cool a bit.

2. In a small bowl, mix the olive oil, lemon juice, lemon zest, and dijon mustard together until they are well combined.

3. While the pasta is still warm, drizzle about half of the dressing over it and stir gently so it soaks up all the flavors.

4. Add the chopped arugula to the pasta, even though it might seem like a soft leaf, it will wilt slightly and add a nice peppery bite.

5. Now sprinkle in the grated Parmesan cheese and chopped walnuts.

6. Pour the rest of the dressing over the salad and give it another good toss.

7. Season with salt and freshly ground black pepper to taste, and if you want a little extra zing, feel free to add more lemon juice. Enjoy your salad while its fresh and full of flavor!

Equipment Needed

1. Large pot for boiling the pasta
2. Colander to drain the pasta
3. Small mixing bowl for the dressing
4. Whisk or fork to combine the dressing ingredients
5. Cutting board and knife to chop the walnuts (and arugula if needed)
6. Measuring spoons and cups for accurate portions
7. Large mixing bowl for tossing the pasta salad

FAQ

Q: Can I use a different pasta than fusilli or penne?

A: Sure, you can use any pasta that you like as long as you cook it al dente so it holds up when mixed with the dressing.

Q: Is it possible to swap walnuts with another nut?

A: Yes, you can use pecans or even almonds. Walnuts add a nice crunch but feel free to experiment.

Q: Can I prep this salad ahead of time?

A: It's best to make it right before serving because the arugula can get soggy if left too long.

Q: What if I dont have Dijon mustard?

A: You can either leave it out or substitute it with another kind of mustard, but Dijon gives it a unique flavor so try to use it if you can.

Q: Can I add grilled chicken to make it more filling?

A: Definitely, adding grilled chicken is a great idea if you want to turn it into a hearty meal.

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

Instead of fusilli or penne, try using bowtie or even spaghetti if you want something different
If you dont have fresh arugula, baby spinach or kale will work just as well
No extra virgin olive oil? Avocado oil or a light olive oil can be used in its place
Can’t get fresh lemon juice? White wine vinegar or lime juice can step in as a substitute
If dijon mustard isn’t available, you can use yellow mustard or whole grain mustard for a similar tangy kick

Pro Tips

1. Try toasting the walnuts in a dry pan for a few minutes until they’re lightly browned; it really brings out their nutty flavor and adds a nice crunch that contrasts with the soft pasta.
2. When tossing your pasta in the dressing, make sure it’s just warm enough to soak up all the flavors but not so hot that it wilts the arugula completely; a little warmth goes a long way.
3. Taste as you go and don’t be afraid to play around with the lemon juice; if you like a bit more zing then add a little extra, sometimes the balance of sour and savory can really make the dish pop.