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–+ servings

Lemon Arugula Pasta Salad

A refreshing and zesty pasta salad featuring arugula, lemon, and a light dressing, perfect for a summer meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Pasta
  • 8 oz fusilli pasta or any pasta of choice
Vegetables
  • 4 cups arugula fresh, washed and dried
  • 1 cup cherry tomatoes halved
  • 1 small cucumber diced
Dressing
  • 1/4 cup olive oil extra virgin
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp lemon zest freshly grated
  • 1 tsp honey optional for sweetness
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper freshly ground
Cheese
  • 1/2 cup feta cheese crumbled

Method
 

Cook Pasta
  1. Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes.
  2. Drain the pasta in a colander and rinse under cold water to cool.
Prepare Dressing
  1. In a mixing bowl, whisk together the olive oil, lemon juice, lemon zest, honey, salt, and black pepper until well combined.
Combine Ingredients
  1. In a large serving bowl, combine the cooked pasta, arugula, cherry tomatoes, cucumber, and feta cheese.
  2. Drizzle the dressing over the salad and toss gently to combine.
Serve
  1. Serve immediately or refrigerate for 30 minutes to allow flavors to meld before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 8gFat: 15gSaturated Fat: 3gFiber: 3gSugar: 2g

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Add more lemon juice for extra tang if desired.

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