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To make a refreshing Lemon Arugula Pasta Salad, you’ll need the following ingredients: - 8 oz (225g) whole wheat penne pasta - 4 cups fresh arugula, roughly chopped - 1 cup cherry tomatoes, halved - 1/2 cup cucumber, diced - 1/4 cup red onion, thinly sliced - 1/3 cup feta cheese, crumbled - 1/4 cup toasted pine nuts - 3 tablespoons extra virgin olive oil - 2 tablespoons fresh lemon juice - Zest of 1 lemon - 1 teaspoon honey - Salt and pepper to taste Each ingredient plays a role in making this salad bright and tasty. Whole wheat penne adds fiber and a nutty flavor. Fresh arugula gives a peppery kick. Cherry tomatoes add sweetness, while cucumber brings crunch. Red onion adds sharpness, and feta cheese gives creaminess. Toasted pine nuts add a rich, nutty flavor. Extra virgin olive oil is a must for a smooth dressing. Fresh lemon juice and zest make the salad zesty and fresh. Honey balances the acidity, and salt and pepper enhance all the flavors. Gather these ingredients, and you are ready to create a dish that is not only vibrant but also satisfying! {{ingredient_image_1}} Start by boiling a large pot of water. Add salt to the water for flavor. Once the water boils, add 8 oz of whole wheat penne pasta. Cook it according to the package instructions until it is al dente. This usually takes about 10-12 minutes. Drain the pasta and rinse it under cold water. This step stops the cooking and cools it down. While the pasta cooks, grab a small bowl. In this bowl, mix together 3 tablespoons of extra virgin olive oil, 2 tablespoons of fresh lemon juice, and the zest of one lemon. Add 1 teaspoon of honey, along with salt and pepper to taste. Whisk all these ingredients together until they blend well. This dressing will give your salad a bright flavor. In a large mixing bowl, add the cooked pasta. Now, add 4 cups of fresh arugula, 1 cup of halved cherry tomatoes, 1/2 cup of diced cucumber, 1/4 cup of thinly sliced red onion, and 1/3 cup of crumbled feta cheese. These ingredients make the salad colorful and tasty. Next, drizzle the dressing you made over the salad. Gently toss everything together. Make sure the pasta and veggies are well coated with the dressing. This way, every bite will be full of flavor. Let the salad sit for about 10 minutes. This helps the flavors blend together. You can serve it chilled or at room temperature. For a final touch, sprinkle 1/4 cup of toasted pine nuts on top for added crunch. Enjoy this fresh and flavorful delight! To make great pasta, use plenty of water. A large pot helps prevent sticking. Add salt to the water before boiling. This adds flavor to your pasta. Cook the whole wheat penne until it is al dente, or firm to the bite. After draining, rinse it under cold water. This stops the cooking and keeps the pasta from getting mushy. Herbs can make your pasta salad shine. Fresh herbs, like basil or parsley, add a burst of flavor. You can also try adding fresh mint for a unique twist. Lemon zest boosts the citrus flavor in the salad. Always taste as you go. This way, you can adjust flavors to fit your taste. Make your salad look inviting. Serve it in a large bowl to show off the vibrant colors. Garnish with toasted pine nuts on top for crunch. You can add extra lemon slices around the bowl for a pop of color. Serve the salad chilled or at room temperature. This makes it perfect for any gathering or picnic. Pro Tips Cooking Pasta Perfectly: Make sure to cook the pasta al dente for the best texture. This will help it hold up better in the salad and avoid becoming mushy. Fresh Ingredients Matter: Use the freshest arugula and cherry tomatoes you can find. Fresh ingredients will enhance the overall flavor of your pasta salad. Customize Your Dressing: Feel free to adjust the honey and lemon juice in the dressing to suit your taste. You can make it tangier or sweeter based on your preference. Chill for Flavor: Letting the pasta salad sit for at least 10 minutes before serving allows the flavors to meld together, making each bite more delicious. {{image_2}} You can easily swap some ingredients in your Lemon Arugula Pasta Salad. For the pasta, use any shape you like. If you want a gluten-free option, try brown rice pasta or quinoa. Instead of arugula, baby spinach works well. You can also change cherry tomatoes to diced bell peppers or roasted zucchini. If you want a creamier taste, use Greek yogurt instead of feta cheese. Adding protein makes this salad a meal. You can include grilled chicken or shrimp for a tasty boost. For a vegetarian option, try chickpeas or white beans. They add protein and fiber. You could also toss in cooked bacon or turkey for extra flavor. Just remember to adjust the dressing if you add more ingredients. While the lemon dressing is zesty, feel free to mix it up! A balsamic vinaigrette adds sweetness. You can also use a creamy dressing, like ranch or Caesar, for a rich taste. For a spicy kick, try adding sriracha or chili oil to your dressing. Experiment with different herbs to create unique flavors. After you enjoy your lemon arugula pasta salad, store any leftovers right away. Place the salad in a container with a tight lid. This keeps the salad fresh and tasty. It will stay good in the fridge for up to three days. If you see any liquid, just drain it before eating. Use glass or plastic containers that seal well. Glass containers are great as they do not stain. Choose a size that fits your leftover salad well. This way, it won’t spill if you move it. If you plan to take it on the go, use a container with a locking lid. Freezing pasta salad is not the best idea. The texture of the pasta and veggies changes when frozen. If you still want to freeze it, leave out the arugula and fresh toppings. You can freeze the pasta and dressing together. Just remember to eat it within a month for the best taste. When you’re ready, thaw it in the fridge overnight. Then, mix in fresh arugula and toppings before serving. Yes, you can make this salad ahead of time. It tastes even better after sitting for a bit. However, keep the dressing separate until you are ready to eat. This keeps the arugula fresh and crisp. If you can’t find arugula, try baby spinach or mixed greens. Both options add a nice flavor and texture. You can also use kale, but remember to chop it finely for easier eating. To make this pasta salad gluten-free, switch to gluten-free pasta. Many brands offer good gluten-free options that taste great. Just follow the cooking instructions on the package. Serve this salad chilled or at room temperature. It’s perfect for picnics or parties. You can also add extra feta or pine nuts on top for a nice touch. Absolutely! Feel free to add other veggies like bell peppers, carrots, or zucchini. Just make sure they are chopped into small pieces. This adds color and more nutrients to your salad. This pasta salad is simple yet full of flavor. You learned about the ingredients and how to prepare them step by step. I shared tips to enhance taste and serve it well. You can even mix things up by adding protein or other veggies. Remember to store leftovers properly for best flavor later. Enjoying this dish can be a breeze. Feel free to make it your own and share with friends!

Zesty Lemon Arugula Pasta Salad

A refreshing pasta salad featuring whole wheat penne, fresh arugula, and a zesty lemon dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 300 kcal

Ingredients
  

  • 8 oz whole wheat penne pasta
  • 4 cups fresh arugula, roughly chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/3 cup feta cheese, crumbled
  • 1/4 cup toasted pine nuts
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 lemon zest of
  • 1 teaspoon honey
  • to taste salt and pepper

Instructions
 

  • In a large pot of salted boiling water, cook the whole wheat penne according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
  • In a small bowl, whisk together the olive oil, lemon juice, lemon zest, honey, salt, and pepper until emulsified. Set aside.
  • In a large mixing bowl, combine the cooked pasta, arugula, cherry tomatoes, cucumber, red onion, and feta cheese.
  • Drizzle the lemon dressing over the pasta salad and gently toss until all ingredients are well coated.
  • Sprinkle with toasted pine nuts for crunch and additional flavor.
  • Let the salad sit for about 10 minutes to allow the flavors to meld together, then serve chilled or at room temperature.

Notes

Let the salad sit for about 10 minutes before serving to enhance the flavors.
Keyword arugula, healthy, lemon, pasta salad, vegetarian