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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.
12 ounces short pasta (penne, fusilli, rotini, or shells), cooked and cooled
4 cups fresh arugula leavesa, 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 dressing: Juice and zest of 1 large lemon (about 2–3 Tbsp juice); ¼ cup extra‑virgin olive oil; 1 teaspoon Dijon mustard (optional); 1 teaspoon honey or maple syrup (optional); 1 garlic clove, minced; Salt and freshly ground black pepper, to taste
Use gluten-free pasta to accommodate dietary needs.
Add protein like grilled chicken, shrimp, or chickpeas to make it a main dish.
Swap arugula with spinach or kale if preferred.
Use vegan feta or omit cheese for a dairy-free version.
Prepare dressing and veggies in advance, and toss just before serving to maintain freshness.
Find it online: https://yumntasty.com/refreshing-lemon-arugula-pasta-salad/