Quick Lemon Arugula Pasta Salad (Print version)

Zesty pasta with arugula, lemon, and fresh vegetables ready in 20 minutes.

# What you'll need:

→ Pasta

01 - 9 oz short pasta (penne, fusilli, or farfalle)

→ Greens & Vegetables

02 - 3 cups fresh arugula
03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 1/4 small red onion, thinly sliced

→ Dressing

06 - Zest and juice of 1 large lemon
07 - 3 tbsp extra virgin olive oil
08 - 1 garlic clove, minced
09 - 1 tsp honey or agave syrup
10 - Salt and freshly ground black pepper to taste

→ Toppings

11 - 1/2 cup crumbled feta cheese (optional)
12 - 2 tbsp toasted pine nuts or slivered almonds (optional)

# Method:

01 - Boil pasta in salted water until al dente per package directions. Drain thoroughly, rinse under cold water to halt cooking, and set aside.
02 - Whisk together lemon zest, lemon juice, olive oil, minced garlic, honey, salt, and pepper in a large serving bowl until emulsified.
03 - Add cooked pasta, arugula, cherry tomatoes, cucumber, and red onion to the dressing. Toss gently until evenly coated.
04 - Scatter crumbled feta and toasted pine nuts over the salad. Serve immediately or refrigerate for up to 2 hours before serving.

# Expert advice:

01 -
  • The peppery bite of arugula cuts through rich pasta like nothing else
  • It comes together faster than you can set the table
  • Cold pasta has never tasted this bright and alive
02 -
  • Rinse the pasta thoroughly or the residual heat will wilt the arugula into mush
  • The dressing needs to hit the pasta while its still slightly warm for maximum absorption
  • This salad peaks at 2 hours but stays decent for 24
03 -
  • Toast your nuts in a dry pan until fragrant and let them cool completely before adding
  • Use a vegetable peeler to shave the red onion into paperthin ribbons

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