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Bright and zesty lemon arugula pasta salad with fresh ingredients

Lemon Arugula Pasta Salad

A refreshing and delightful pasta salad featuring bright lemon dressing, peppery arugula, sweet cherry tomatoes, and creamy feta cheese, making it a perfect spring and summer dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces Your favorite pasta (penne, fusilli, or farfalle) Any kind of pasta works; adjust cooking time as needed.
  • 4 cups fresh arugula
  • 1 cup cherry tomatoes, halved Roasting for enhanced sweetness is a great option.
  • 1 cup feta cheese, crumbled Can be substituted with a dairy-free option.
Dressing
  • ½ cup olive oil
  • 2 whole fresh lemons (juice only) Fresh lemons are recommended for best flavor.
  • 2 cloves garlic, minced

Method
 

Cooking the Pasta
  1. Cook your favorite pasta according to package instructions. Add a pinch of salt to the boiling water for flavor, until al dente, typically 8-10 minutes. Reserve a cup of pasta water before draining.
Combining Ingredients
  1. In a large mixing bowl, combine the cooked pasta, arugula, cherry tomatoes, and feta cheese. Toss gently to mix; the heat will slightly wilt the arugula.
Preparing the Dressing
  1. In a small bowl, whisk together olive oil, lemon juice, and minced garlic until well combined.
Assembling the Salad
  1. Drizzle the dressing over the salad and toss gently. If the salad is dry, add reserved pasta water a little at a time.
Chilling and Serving
  1. Serve immediately or chill in the refrigerator for about 30 minutes to allow flavors to meld.

Notes

Can be served warm or chilled. For extra crunch, consider adding toasted pine nuts or almonds. This salad is best enjoyed fresh but can be stored in an airtight container for 3 days. Avoid freezing.