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Arugula Pasta Salad Recipe

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4.1 from 12 reviews

A vibrant and refreshing Arugula Pasta Salad featuring gemelli pasta, chickpeas, roasted red peppers, cucumbers, kalamata olives, and a tangy arugula vinaigrette. This salad combines peppery greens and hearty ingredients for a perfect light lunch or side dish, ready in just 20 minutes.

Ingredients

Vinaigrette

  • 1 garlic clove
  • 1 tablespoon whole grain mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup packed baby arugula leaves
  • 1 lemon, juice only
  • 2 tablespoons red wine vinegar
  • 1/3 cup olive oil

Salad

  • 8 ounces gemelli or fusilli pasta
  • 15 ounce can chickpeas, drained and rinsed
  • 1 cup diced roasted red peppers
  • 1 cup diced cucumbers
  • 1 cup halved, pitted kalamata olives
  • 1/4 cup finely diced red onions
  • 1/4 cup toasted pine nuts
  • 1/3 cup grated Parmesan cheese, plus extra for serving
  • 2 cups baby arugula

Instructions

  1. Make the vinaigrette: In a food processor or blender, combine the garlic, whole grain mustard, kosher salt, black pepper, 1/2 cup baby arugula leaves, fresh lemon juice, red wine vinegar, and olive oil. Puree until the mixture is smooth and emulsified, forming a flavorful arugula vinaigrette.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add the gemelli or fusilli pasta and cook according to package instructions until al dente, typically around 9-11 minutes. Drain the pasta using a colander and rinse briefly under cold water to stop the cooking and cool the pasta for the salad.
  3. Toss pasta with dressing: Place the cooled pasta in a large mixing bowl and stir in half of the prepared vinaigrette, ensuring the pasta is evenly coated for a flavorful base.
  4. Add salad ingredients: Gently fold in the drained chickpeas, diced roasted red peppers, diced cucumbers, halved kalamata olives, finely diced red onions, toasted pine nuts, grated Parmesan, and 2 cups of baby arugula to the pasta mixture. Toss carefully to combine all ingredients well without bruising the arugula.
  5. Finish and serve: Drizzle additional vinaigrette over the salad to taste and toss lightly to adjust flavor. Garnish the salad with extra grated Parmesan cheese before serving to add creaminess and a savory finish.

Notes

  • Use gemelli or fusilli as they hold vinaigrette well, but any short pasta shape can work.
  • To toast pine nuts, place them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring frequently to avoid burning.
  • For extra zing, add a pinch of red pepper flakes to the vinaigrette.
  • This salad can be refrigerated for up to 2 days, but add the arugula just before serving to keep it crisp.
  • Gluten-free pasta can be used to accommodate dietary restrictions.

Find it online: https://yumntasty.com/arugula-pasta-salad-recipe/