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Lemon Arugula Pasta Salad

Lemon arugula pasta salad with warm, al dente pasta tossed to slightly wilt peppery baby arugula and coated in a bright lemon dressing. Finished with shaved parmesan and toasted pine nuts for an Italian summer salad vibe.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 12 oz linguine or short pasta
  • 4 cup baby arugula
  • 0.5 cup parmesan, shaved
  • 0.25 cup pine nuts, toasted
  • 1 cup cherry tomatoes, halved
For lemon dressing
  • 0.33 cup olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp Dijon mustard
  • 1 garlic, minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes

Equipment

  • 1 sheet pan

Method
 

Cook pasta and make dressing
  1. Cook the linguine or short pasta in boiling water until al dente, then drain and reserve 1/4 cup pasta water.
  2. In a bowl, whisk olive oil, fresh lemon juice, lemon zest, Dijon mustard, minced garlic, salt, black pepper, and red pepper flakes until smooth.
Toss and finish
  1. While the pasta is still warm, toss it with baby arugula so the leaves wilt slightly from the heat.
  2. Add the cherry tomatoes, then pour in the lemon dressing and toss thoroughly, adding a splash of reserved pasta water if needed.
  3. Top with shaved parmesan and toasted pine nuts.
  4. Serve warm or at room temperature.

Notes

Pro tip: Keep the reserved pasta water handy—its starch helps the lemon dressing cling to the pasta for a glossy coating. Store leftovers in an airtight container in the refrigerator for up to 3 days; pine nuts and arugula will soften over time. Freezing is not recommended because arugula and tomatoes lose texture. For a gluten-free option, swap linguine/short pasta for a gluten-free pasta and cook to al dente, then follow the same tossing method.