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Bright and Tangy Lemon Arugula Pasta Salad Recipe to Refresh Your Summer

Bright and Tangy Lemon Arugula Pasta Salad Recipe to Refresh Your Summer - Featured Image
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Learn how to make delicious Lemon Arugula Pasta Salad. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 12 ounces of your favorite pasta (penne, fusilli, or bowties work beautifully)
  • 3 cups fresh arugula, roughly chopped
  • 1 cup cherry tomatoes, halved (substitute with grape tomatoes if preferred)
  • 1/2 small red onion, thinly sliced
  • 1/2 cup crumbled feta cheese (optional but highly recommended for a salty kick)
  • 1/4 cup extra virgin olive oil
  • Juice and zest of 2 large lemons
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Fresh basil or parsley, chopped (for garnish)

If you want to add a little extra protein, grilled chicken or shrimp can be wonderful additions. For a vegan version, you can omit the feta or replace it with toasted pine nuts for crunch and richness. My favorite part about this recipe is how forgiving it is—feel free to customize based on what you have on hand or your personal tastes.

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process and cool the pasta down quickly. I recommend doing this ahead of time to let the flavors meld better.
  2. While the pasta cooks, prepare your dressing. In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, olive oil, salt, and pepper. I love using fresh lemon zest because it adds a burst of citrus aroma that makes the dish feel extra bright and fresh, just like those summer afternoons in my grandma’s garden.
  3. Once the pasta is cooled, transfer it to a large mixing bowl. Pour the dressing over the pasta and toss gently to coat all the noodles evenly. I find that a light hand helps keep the pasta from breaking apart—patience is key here.
  4. Add the cherry tomatoes, red onion, and feta cheese to the pasta. Toss again, making sure every ingredient is well distributed. The tomatoes add a juicy sweetness that balances the lemon’s tang, and the feta adds that creamy, salty punch I love.
  5. Gently fold in the arugula and chopped herbs. The arugula will wilt slightly from the dressing, giving the salad a tender, peppery lift. A quick taste test now helps me decide if I want to adjust the seasoning—sometimes a little more salt or lemon juice is just what’s needed.
  6. Serve immediately or refrigerate for about 30 minutes to allow flavors to marry. I often make this in the morning, letting it sit in the fridge until dinner time—it tastes even better after a little rest.

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