Do Share Recipe

When I made this Lemon Arugula Pasta Salad Recipe for the first time, I was blown away by how bright and fresh it tasted. I had all the ingredients on hand, and it came together so quickly that I couldn’t help but take a big bite before photographing it! The peppery arugula, tangy lemon dressing, and crunchy walnuts just make this salad feel like summer on a plate.

I’ve since made it a go-to for picnics, weeknight dinners, and even potlucks with friends. Trust me—once you try it, you’ll be hooked! You can also enjoy similar comfort and cheese flavors in dishes like Tartiflette Savoyarde with Reblochon Cheese if you’re craving something hearty alongside your salad.

Ingredients

Here’s what you’ll need to make this flavorful pasta salad. Every ingredient was chosen to balance taste, texture, and freshness.

8 oz pasta (farfalle, orzo, or your favorite short pasta) – choose a shape that holds dressing well.
3.5 oz fresh arugula – peppery greens give this salad a vibrant bite.
½ cup walnuts, finely chopped – adds crunch and helps the dressing cling to the pasta.
⅓ cup finely grated Parmesan or Pecorino cheese – fresh-grated tastes best compared to pre-shredded.
1 lemon (juice and zest) – zest brings citrus perfume, juice adds acidity.
8 Tb olive oil – quality oil deepens flavor and smooths the dressing.
1 Tb white balsamic vinegar – brightens the lemon for a more complex flavor.
2 tsp Dijon mustard – helps emulsify the dressing.
1 Tb capers + 1 tsp brine – adds a salty, briny punch.
1 tsp salt – to enhance all the flavors.
½ tsp black pepper – freshly cracked adds the best aroma.
6 basil leaves, chiffonade (optional) – optional herbaceous note.

Note: several serving as a note of full line under the ingredients as per the ingredients quantity.

Variations

This recipe is wonderfully adaptable:

Gluten-free: Swap in your favorite gluten-free pasta.
Nut-free: Use pumpkin or sunflower seeds instead of walnuts for crunch.
Dairy-free: Omit the Parmesan and add nutritional yeast for a cheesy flavor.
Vinegar options: Red wine vinegar works if you don’t have white balsamic.
Add-ins: Cherry tomatoes, olives, or roasted peppers can add extra color and flavor. You could even pair this salad with protein-focused meals like Thai Turkey Meatballs for a complete dinner experience.

Cooking Time

Here’s how long it takes to bring this salad together:

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Equipment You Need

These simple tools make the process smooth:

Large pot – for cooking the pasta perfectly.
Colander – to drain and rinse pasta to stop cooking.
Mixing bowl – where the dressing and pasta combine.
Whisk – to emulsify the lemon dressing smoothly.
Grater – for freshly grated cheese and lemon zest.
Knife and board – to chop walnuts and herbs finely.

How to Make Lemon Arugula Pasta Salad

Each of these steps walks you through building the salad from scratch.

Cook the Pasta

Cook your pasta in salted boiling water just until tender, slightly softer than al dente. Once done, drain and rinse it under cold water to stop cooking and wash off excess starch.

Prepare the Dressing

In a large bowl, whisk together lemon juice, lemon zest, white balsamic vinegar, Dijon, salt, pepper, capers, and chopped walnuts. Slowly drizzle in the olive oil until everything is well combined.

Combine Pasta and Dressing

Add the cooled, rinsed pasta into the bowl with the lemon dressing. Toss gently so every piece gets coated with that bright, tangy dressing.

Add Arugula and Basil

Finally, toss in the fresh arugula and basil (if using). The arugula will wilt slightly from the warm pasta and absorb all those citrusy flavors.

Additional Tips for Making this Recipe Better

After making this recipe multiple times, here are a few tricks I’ve learned to boost flavor and texture:

I always rinse the pasta thoroughly so it doesn’t continue cooking and make the salad soggy.
I toast the walnuts lightly in a dry skillet for a minute to deepen their flavor.
Fresh-grated parmesan tastes worlds better than pre-packaged — trust me!
If your arugula is super peppery, I’ll sometimes add a handful of baby spinach to balance it.
I taste the dressing before adding pasta — a little more lemon or salt can make all the difference.

How to Serve Lemon Arugula Pasta Salad

This pasta salad is versatile and looks stunning on the table:

Serve it chilled or at room temperature for potlucks or gatherings. Garnish with extra lemon zest for a pop of color and fresh basil leaves for aroma. Drizzle a little more olive oil on top and add a sprinkle of Parmesan curls to make it picture-perfect. Pair it with grilled chicken or fish for a light meal, or enjoy it as a hearty side dish.

Nutritional Information

Here’s what you can expect per serving (approximate):

Calories: ~430 kcal – bright, satisfying, and energy-rich from healthy fats.
Protein: ~10 g – thanks to cheese and walnuts.
Carbohydrates: ~35 g – from pasta and lemon zest.
Fat: ~30 g – mainly from olive oil and walnuts.

Make Ahead and Storage

Refrigeration

You can prep this ahead by making the dressing and cooking pasta separately. Store them in airtight containers in the fridge. Add arugula right before serving to keep it crisp.

Freezing

This salad isn’t ideal for freezing; the greens and dressing don’t hold up well once thawed.

Reheating

If you want a warm version, let it reach room temperature and toss again. The flavors deepen as it sits, making leftovers even better!

Why You’ll Love This Recipe

Here are a few reasons this dish quickly became one of my favorites:

Fresh Flavor Explosion: Tangy lemon, peppery arugula, and salty capers create a memorable taste. It’s bright, bold, and refreshing in every bite.
Simple to Make: With just pantry staples and minimal steps, this recipe comes together in under 30 minutes.
Versatile Dish: Enjoy it as a side, main, or bring it to picnics — it pairs beautifully with grilled proteins.
Customizable: Plenty of options to make it gluten-free, dairy-free, or add extra veggies.
Crowd-Pleaser: I’ve brought this to gatherings and everyone always asks for the recipe!

This Lemon Arugula Pasta Salad is a must-try recipe that’s quick, clever, and utterly delicious. Whether you’re feeding friends or making a simple meal for yourself, this dish delivers freshness and flavor with every forkful!

Ben Carraoli