Description
The Lemon Arugula Pasta Salad is a fresh and vibrant dish blending zesty lemon, peppery arugula, and perfectly cooked pasta. Tossed with a light apple cider vinegar dressing, cherry tomatoes, toasted pine nuts, and plant-based feta cheese, this refreshing salad is quick to prepare and ideal for lunch or as a colorful side. Enjoy its bright, peppery, and tangy flavors served chilled or at room temperature any time of the year.
Ingredients
Scale
Pasta Salad Ingredients
- 2 cups cooked bite-sized pasta (penne or farfalle)
- 3 cups fresh arugula
- 1 cup cherry tomatoes, halved
- 1/3 cup toasted pine nuts
- 1/2 cup plant-based feta cheese (plant-based), crumbled
- 1/4 cup chopped fresh herbs (parsley or basil)
Dressing Ingredients
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (freshly grated)
- 1/4 cup extra virgin olive oil
- 1 tablespoon apple cider vinegar
- Salt, to taste
- Cracked black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to halt cooking and cool the pasta for the salad.
- Prepare the dressing: In a small bowl, whisk together fresh lemon juice, lemon zest, extra virgin olive oil, and apple cider vinegar. Season with salt and cracked black pepper to taste, creating a bright and tangy dressing.
- Toss the salad ingredients: In a large bowl, combine the cooled pasta, fresh arugula, halved cherry tomatoes, chopped herbs, toasted pine nuts, and plant-based feta cheese. Pour the dressing over the salad and toss gently to evenly coat all ingredients.
- Adjust and serve: Taste the salad and adjust seasoning if desired by adding more lemon juice or cracked black pepper. Serve immediately or chill for 30 minutes to let flavors meld beautifully.
Notes
- Use fresh lemon zest grated just before making the dressing for maximum citrus aroma.
- Chilling the salad before serving enhances flavor development.
- Add dressing gradually to prevent sogginess and maintain texture.
- Lightly toast pine nuts in a dry pan until golden for enhanced nuttiness.
- Enjoy the salad within 1-2 days for the freshest taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: No cooking required after boiling pasta
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: lemon arugula pasta salad, fresh pasta salad, plant-based pasta salad, vegan pasta salad, quick pasta salad, summer salad
