A vibrant, light pasta salad featuring peppery arugula, tender pasta, and a bright lemon‑herb dressing—tossed with crisp vegetables and optional cheese for a refreshing summer side or light main.

Why You’ll Love This Recipe

• Bright and citrusy lemon flavor lifts every bite

• Peppery arugula adds freshness and spicy notes

• Easy make‑ahead dish that holds well without wilting

• Great combination of textures: tender pasta, crisp veggies

• Customizable: add protein or swap cheeses as desired

• Gluten‑free options available with appropriate pasta

• Perfect for picnics, potlucks, or summer lunches

• No mayo‑heavy dressing—light and vibrant instead

• Minimal ingredients but maximum flavor impact

• Balanced and nutritious with veggies and pasta

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad base:

• 12 ounces short pasta (penne, fusilli, rotini, or shells), cooked and cooled

• 4 cups fresh arugula leaves, washed and dried

• 1 cup halved cherry tomatoes or chopped heirloom tomato

• ½ cup cucumber, diced or sliced

• ¼ cup red onion, thinly sliced

• ¼ cup crumbled feta or shaved Parmesan (optional)

• 2 tablespoons chopped fresh parsley or basil

• Optional: sliced olives, diced avocado, or bell pepper strips

For the lemon-herb dressing:

• Juice and zest of 1 large lemon (about 2–3 Tbsp juice)

• ¼ cup extra‑virgin olive oil

• 1 teaspoon Dijon mustard (optional for emulsification)

• 1 teaspoon honey or maple syrup (optional for balance)

• 1 garlic clove, minced

• Salt and freshly ground black pepper, to taste

Directions

1. Cook pasta according to package directions. Drain and rinse under cold water to stop cooking. Transfer to a large bowl and let cool completely.

2. Make dressing in a small bowl: whisk together lemon juice, lemon zest, olive oil, mustard, garlic, honey (if using), salt, and pepper until well combined.

3. Assemble salad: add arugula, tomatoes, cucumber, red onion, herbs, and cheese (if using) to the cooled pasta.

4. Dress salad: pour dressing over everything and toss gently until evenly coated.

5. Let flavors meld: refrigerate for at least 20 minutes (up to 1 hour) before serving to allow vegetables to absorb the citrusy dressing.

6. Serve chilled or at room temperature. Stir gently before plating and garnish with extra herbs or lemon zest.

Servings And Timing

• Servings: 4–6 as a side dish; 3–4 as a light main

• Prep Time: 10 minutes

• Cook Time: 8–10 minutes (for pasta)

• Rest Time: 20 minutes (minimum)

• Total Time: ~30–35 minutes

Variations

• Use gluten‑free pasta for dietary restrictions

• Add grilled chicken, shrimp, or chickpeas for extra protein

• Swap arugula with baby spinach, kale, or mixed greens

• Incorporate sliced artichoke hearts, sun‑dried tomatoes, or roasted peppers for depth

• Use vegan feta or omit cheese for dairy‑free version

• Add a drizzle of pesto or crushed nuts for texture

• Mix in capers or olives for briny contrast

• Stir in citrus segments (orange or grapefruit) for more brightness

• Add crunchy seeds (pepitas or sunflower seeds) on top

• Finish with fresh lemon zest and microgreens for presentation

Storage/Reheating

• Store salad in an airtight container in the refrigerator for up to 2 days

• For best texture, keep dressing separate and toss just before serving

• Arugula and cheese soften over time—refresh with extra arugula or herbs as needed

• Serve chilled or at room temperature; do not reheat

FAQs

Can I make this ahead of time?

Yes—dress the salad shortly before serving, but you can prepare ingredients in advance.

Will the arugula wilt?

Slight softening may occur. Toss gently before serving and add a handful of fresh greens if needed.

Can I use other greens instead of arugula?

Absolutely—baby spinach, kale, or mixed greens all work well in this salad.

Is this recipe vegan-friendly?

Yes—use vegan pasta, omit cheese, and use plant-based yogurt or oil-only dressing.

How can I make it more filling?

Add grilled chicken, shrimp, tofu, or chickpeas to turn it into a full meal.

What’s the best way to prevent soggy pasta?

Rinse pasta under cold water after cooking, and dress salad only when ready to serve.

Can I adjust the lemon flavor?

Yes—add more zest or juice for bright citrus flavor, or reduce for a milder profile.

Can I freeze leftovers?

No—the textures won’t hold up well. Best consumed within a couple of days.

What cheese should I use?

Crumbled feta adds tang, while shaved Parmesan offers nuttiness; vegan versions available too.

What should I serve this with?

This salad pairs beautifully with grilled meats or fish, crusty bread, or as part of a warm-weather buffet.

Conclusion

Refreshing Lemon Arugula Pasta Salad is a bright, elegant combination of citrusy dressing, peppery greens, and crisp vegetables, all tossed with tender pasta and optional cheese. Quick to prepare, deeply refreshing, and endlessly customizable, this salad is perfect for summer lunches, potlucks, or easy dinners.