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Lemon Arugula Pasta Salad

Lemon Arugula Pasta Salad

  • Author: Brian
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free, Vegan

Description

Bright, zesty, and bursting with vibrant flavors, this Lemon Arugula Pasta Salad is a refreshing twist on classic pasta dishes that combines the peppery freshness of arugula with tangy lemon juice and creamy plant-based cheese. Perfect for warm days, light lunches, or as an impressive side dish, it offers a delightful balance of textures and tastes that suit a variety of dietary lifestyles.

Ingredients

Scale

Pasta and Greens

  • 2 cups dry small pasta shapes (bowties or fusilli)
  • 4 cups fresh arugula

Dressing

  • 1/4 cup fresh lemon juice (natural)
  • 1/4 cup extra virgin olive oil (natural)
  • 1 clove garlic, minced (natural)
  • Salt, to taste
  • Freshly cracked black pepper, to taste

Add-ins

  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled plant-based cheese
  • 1/4 cup toasted pine nuts

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to boil and cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool it down quickly and stop the cooking process. Set aside to drain fully.
  2. Prepare the Dressing: In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, minced garlic, salt, and freshly cracked pepper. This zesty dressing is the heart of the salad, making sure each ingredient shines through.
  3. Combine Ingredients: In a large mixing bowl, toss the cooled pasta with fresh arugula, halved cherry tomatoes, and crumbled plant-based cheese. Pour over the lemon dressing and gently toss everything together, ensuring the bright flavors evenly coat every bite.
  4. Add Crunch and Serve: Sprinkle toasted pine nuts over the salad for a delightful crunch and subtle nuttiness. Give one last gentle toss before plating or transferring to a serving dish.

Notes

  • Use freshly squeezed lemon juice for the best brightness and flavor.
  • Cook pasta al dente to help maintain texture and prevent the salad from becoming mushy.
  • Rinse pasta under cold water and drain thoroughly to keep the salad fresh and crisp.
  • Add arugula last to keep it from wilting too much.
  • Toast pine nuts gently over medium heat for maximum flavor without burning.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: Boiling
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 3 g
  • Sodium: 220 mg
  • Fat: 14 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 4 g
  • Protein: 7 g
  • Cholesterol: 0 mg

Keywords: lemon arugula pasta salad, plant-based pasta salad, vegan pasta salad, gluten-free pasta salad, summer salad, light lunch, side dish

Find it online: https://puretastekitchen.com/lemon-arugula-pasta-salad/