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Zesty Lemon Arugula Pasta Salad

A bright, fresh, and light pasta salad featuring al dente farfalle, peppery baby arugula, parmesan cheese, and a zesty homemade lemon vinaigrette.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 Servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad Base
  • 1 lb Farfalle (Bowtie) Pasta Dried
  • 5 cups Fresh Baby Arugula Washed and dried
  • 0.5 cup Parmigiano-Reggiano Cheese Freshly grated
  • 0.5 cup Walnuts or Pine Nuts Chopped and toasted (optional)
Lemon Garlic Vinaigrette
  • 0.5 cup Extra Virgin Olive Oil
  • 0.33 cup Fresh Lemon Juice About 2-3 lemons
  • 1 tablespoon Lemon Zest
  • 2 cloves Garlic Finely minced
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Honey Or agave syrup
  • 1 teaspoon Kosher Salt
  • 0.5 teaspoon Black Pepper Freshly ground

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Whisk or Mason Jar

Method
 

  1. Bring a large pot of heavily salted water to a boil. Cook the farfalle pasta according to package instructions until al dente.
  2. While the pasta cooks, prepare the dressing. In a bowl or jar, combine the olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, honey, salt, and pepper. Whisk or shake vigorously until fully emulsified.
  3. Drain the pasta in a colander. Do not rinse. Transfer the warm pasta directly to a large mixing bowl.
  4. Pour about two-thirds of the lemon vinaigrette over the warm pasta and toss well to coat. Let the pasta sit for 5-10 minutes to absorb the flavors and cool to room temperature.
  5. Once the pasta is at room temperature, add the fresh baby arugula, grated Parmesan cheese, and toasted nuts (if using).
  6. Pour the remaining dressing over the salad and gently toss until the greens are coated and evenly distributed. Serve immediately or chill until ready to eat.

Notes

Do not add the arugula to hot pasta, or it will wilt and become mushy. Ensure the pasta is cooled to at least room temperature before folding in the greens. If making ahead, reserve the arugula and half the dressing to add just before serving.