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Quick Lemon Arugula Pasta Salad

Quick Lemon Arugula Pasta Salad
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Quick Lemon Arugula Pasta Salad is a vibrant and flavorful dish combining tender pasta, peppery arugula, and zesty fresh lemon juice. Ready in just 15 minutes, it makes a perfect healthy meal or side for busy days. With fresh ingredients and customizable options, this salad is light, nutritious, and packed with refreshing flavors.

Ingredients

Scale

Base Ingredients

  • 8 oz short pasta (penne or fusilli)
  • 4 cups fresh arugula
  • 2 tbsp freshly squeezed lemon juice
  • 3 tbsp extra virgin olive oil
  • 1/4 cup Parmesan cheese, shaved or grated
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Ingredients

  • 1 clove garlic, minced (optional)
  • Grilled chicken, shrimp, or chickpeas (for protein boost)
  • Toasted pine nuts or walnuts (for nutty crunch)
  • Feta or goat cheese (cheese alternative)
  • Cherry tomatoes, cucumbers, or roasted bell peppers (vegetable add-ins)
  • Fresh basil, mint, or parsley (herb upgrade)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta for the salad.
  2. Prepare the Dressing: In a small bowl, whisk together the freshly squeezed lemon juice, extra virgin olive oil, minced garlic (if using), salt, and pepper to create a bright and zesty dressing.
  3. Combine the Ingredients: In a large bowl, gently toss the cooled pasta with fresh arugula and the dressing until everything is evenly coated without bruising the arugula leaves.
  4. Add Cheese and Final Seasonings: Sprinkle shaved or grated Parmesan cheese over the salad and give it one last gentle toss. Taste and adjust salt or lemon juice as needed to achieve the perfect balance.

Notes

  • Use short, sturdy pasta shapes like penne or fusilli to hold the dressing well and mix nicely with arugula.
  • Start with less dressing and add more gradually to avoid a soggy salad.
  • Always use freshly squeezed lemon juice for the brightest flavor; bottled juice lacks freshness.
  • Rinse pasta under cold water after cooking to keep the salad crisp and refreshing.
  • Choose fresh, vibrant arugula leaves without brown spots for the best taste and texture.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days, adding fresh arugula before serving if needed.
  • This salad is best enjoyed fresh and is not recommended for freezing.

Nutrition

Keywords: lemon pasta salad, arugula salad, quick salad, easy pasta salad, healthy lunch, vegetarian pasta

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