Lemon Arugula Pasta Salad
Al dente pasta tossed with peppery arugula, juicy cherry tomatoes and shaved Parmesan in a punchy lemon-Dijon dressing. Bright, fresh and ready in 30 minutes — the pasta salad that works as a light lunch, a barbecue side or tomorrow's better-than-yesterday leftovers.
Prep
15 min
Cook
15 min
Total
30 min
Serves
4
Ingredients
Pasta
- 8 oz short pasta (fusilli, orecchiette or penne)
- Salt, for the pasta water
- 1/3 cup olive oil, divided
Lemon dressing
- 1/4 cup fresh lemon juice
- 2 garlic cloves, minced
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Salad
- 1 pint cherry tomatoes, halved
- 5 oz baby arugula
- 1/2 cup freshly grated Parmesan cheese (optional)
Method
- 1
Halve the cherry tomatoes, mince the garlic and grate the Parmesan so assembly is instant later. Cook the pasta in heavily salted boiling water until al dente, then drain and rinse under cold water to stop the cooking.
- 2
Transfer the cooled pasta to a large bowl and toss with 1 tablespoon of the olive oil so it doesn't stick. Whisk the remaining olive oil with the lemon juice, garlic, Dijon, salt and pepper until slightly emulsified. Add the tomatoes and arugula to the pasta and give everything a good mix.
- 3
Pour the dressing over and toss gently until every piece is coated, then stir in the Parmesan. Taste and adjust the seasoning. Serve immediately, or chill 30 minutes to let the flavors meld.
Tips
- Rinsing the pasta cold is correct here (unlike hot pasta dishes) — it keeps the arugula from wilting on contact.
- Dress just before serving if making ahead; the lemon slowly softens the arugula.
- Add grilled chicken or white beans to turn the side dish into a full lunch.
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